A New Start Community Brew - The Recipes
#1
Posted 03 April 2009 - 02:58 PM
#2
Posted 03 April 2009 - 04:02 PM
#3
Posted 03 April 2009 - 08:36 PM
I didnt calculate it but I was thinking the same thing for the OG. That much grain will get me much higher than 1.033(not bragging Jimmy James just fact), and move the 40 amarillo up to 30 and make it a hopburst with .5 oz each addition. I have 2# of amarillo on hand so not concerned with usage.There's something wrong with the OG you have there for the New Start Ale. I make it 1053 for a 5.5 gallon batch. I think that 1.5lbs of crystal malts is just too much for a fresh beer for spring if that's what you are after. It also makes it an amber colour, something around 14SRM. I think you could halve those three grains and have a lighter coloured beer which would still have some flavour from those grains. Maybe even a bit less for the Special B.)I'm also not sure what the point of the Amarillo at 40 minutes. It's not going to give any flavour really, just more bittering. Including that and the later flavour additions we're up around 57IBUs which is too high IMO.
#4
Posted 04 April 2009 - 08:31 AM
#5
Posted 04 April 2009 - 09:25 AM
#6
Posted 05 April 2009 - 04:59 AM
#7
Posted 05 April 2009 - 11:27 AM
#8
Posted 05 April 2009 - 02:32 PM
#9
Posted 06 April 2009 - 02:22 PM
Yes, that is a typo, 1.053.As far as mash temps - this is somewhere that I'm lost, to be honest, so what sounds good to you all?I got 1.057. I'm assuming it was a typo and he meant 1.053. Japhmi, can you confirm? Also can we target final gravities? I assume that we're mashing at 150 for an hour? In the barleywine I think I'd replace some of the pale malt with more wheat. Not sure about the names either...the bitter looks like more of a pale ale and the ale looks like a hoppy bitter.Thanks.
#10
Posted 06 April 2009 - 03:08 PM
I wasn't following the threads all that closely. What final gravity are we trying to hit? That will help determine the mash temp.Yes, that is a typo, 1.053.As far as mash temps - this is somewhere that I'm lost, to be honest, so what sounds good to you all?
#11
Posted 07 April 2009 - 09:14 AM
#12
Posted 07 April 2009 - 11:08 AM
#13
Posted 07 April 2009 - 01:30 PM
Yeah, I have a ProMash recipe all set to go if someone can tell me the FG that they designed the recipe to.Is anyone going to post a consolidated/condensed recipe based on everyone's votes?
#14
Posted 07 April 2009 - 03:53 PM
You're assuming that I thought of such a thing 1.010 is probably where we're looking at. Sound appropriate?Yeah, I have a ProMash recipe all set to go if someone can tell me the FG that they designed the recipe to.
#15
Posted 07 April 2009 - 05:47 PM
of all 3 or which of the the 3?Yeah, I have a ProMash recipe all set to go if someone can tell me the FG that they designed the recipe to.
#16
Posted 08 April 2009 - 06:47 AM
It's a recipe for the first one with mods to get you to the other two.It's attached to this post. Please let me know if there's a goof in it.[attachment=60:A_New_St..._Ale.rec.zip]of all 3 or which of the the 3?
#17
Posted 08 April 2009 - 07:15 PM
#18
Posted 08 April 2009 - 08:45 PM
I'd say crystal 40L.What does the group say is an acceptable sub for the Carawheat?I ordered up what I could from B#, but they didn't have the Carawheat.I gan get it loca if they have it , but a 30 minute drive for a 1/2 lb of grain is not in my plans.I have Crystal mats, Caramunich, Caraviene, Honey malt.
#19
Posted 11 April 2009 - 01:42 PM
I can't open this. What file type is it?It's a recipe for the first one with mods to get you to the other two.It's attached to this post. Please let me know if there's a goof in it.[attachment=60:A_New_St..._Ale.rec.zip]
#20
Posted 11 April 2009 - 02:01 PM
I's a Promash .rec file.I can't open this. What file type is it?
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