AG#7 - Is this nuts?

[dennisking]

sounds like a lifetimes work :lol:

Yep, and still working on it.

 

[NickW]

My IBU to OG ratio was off too as I adjusted the recipe to 60% efficiency but actually achieved about 70%.

I didn't realise IBU should be tailored to OG... what's the reasoning behind this? :wha:

Edit: just done some research, I now know :)

 

[NickW]

Looks like I'm a bit late here but my AG#2 was a traditional mild (low IBU not ABV) with 17% crystal and doesn't taste sweet at all to me. My IBU to OG ratio was off too as I adjusted the recipe to 60% efficiency but actually achieved about 70%.

How did this turn out Steve?

 

[graysalchemy]

My IBU to OG ratio was off too as I adjusted the recipe to 60% efficiency but actually achieved about 70%.

I didn't realise IBU should be tailored to OG... what's the reasoning behind this? :wha:

Edit: just done some research, I now know :)

Bittering unit / Gravity Unit ratios :thumb:

 

[Good Ed]

I didn't realise IBU should be tailored to OG... what's the reasoning behind this? :wha:

this is just a way of knowing how your beer should be balanced or how you like it. The BU:GU ratio was put forward by Ray Daniels in his book Designing Great Beers, you just take the bittering units (last 2 numbers) and divide by the OG (last 2 numbers), so for GW's recipe for SHDR it is 30/58 = 0.52. Now for an IPA that ratio may be 1.10 - 1.20 for example. The next step from this is Balance Value, and this then takes in to account attenuation, another variable . Brewmate have these values and I assume other software shows these and there is plenty to read on the web about it. It's a useful guide if you want to brew to style, and also you will get to know what you like; for pale ales I like to brew something around 0.85 -0.95.

 

[NickW]

That's some great advice guys! So, my recipe is morphing and changing dependant on the advice I'm getting... but here is my latest... a pale ale...

I may skip the caramelization step with this... or do you think it'd be a good idea?

 

[graysalchemy]

Caramalisation is not for a pale beer it will make it dark :grin: :grin:

But there again I wouldn't put crystal in a pale ale as that would make it a bitter and not pale. Pale ale should just be pale malt and hops (though I put in wheat malt and oats :whistle: ).

 

[graysalchemy]

I have just been looking back at this thread and looking at your recipes and the sugestions.

You ahve gone from a bitter to a male to something dark and malty to a pale, perhaps you just need to decide actually what it is you want, it is getting very confusing reading this now :lol: :lol:

 

[NickW]

Damnit

I only added it as I've seen a couple of pale ale recipes which have crystal in.one was 12% of the grist.

I'm DETERMINED to use this crystal malt!!

Edit.. GA, I love ALL beer, this is the problem :lol:

 

[NickW]

But there again I wouldn't put crystal in a pale ale as that would make it a bitter and not pale. Pale ale should just be pale malt and hops (though I put in wheat malt and oats :whistle: ).

It is rare I ever disagree with you GA (my lack of knowledge simply wouldnt allow me to :lol: ).. but this is from beersmith..

"Crystal and caramel malts are used in most pale ales, both to add color and body.  Crystal generally makes up 5-10% of the total grain bill and is selected in a color to balance the overall target color."
- http://beersmith.com/blog/2009/06/01/en ... e-recipes/

 

[graysalchemy]

Beersmith is American

Last time I looked The West Midlands was in the UK :whistle: :whistle:

 

[NickW]

Oh...

But they are talking about English Pale Ales... :wha: :shock:

 

[graysalchemy]

Oh...

But they are talking about English Pale Ales... :wha: :shock:

Yes an american bastardisation of one.

They have to meddle them yanks :lol:

 

[NickW]

"Naturally, pale malt is used to make pale ale. British varieties can have a bit of crystal but typically no more than 20% and no darker than 20-40 SRM. "
- http://beer.about.com/od/ale/p/PaleAleProfile.htm

Everywhere I'm looking seems to suggest a portion of crystal is typically used in an English Pale Ale... :hmm:

 

[graysalchemy]

"Naturally, pale malt is used to make pale ale. British varieties can have a bit of crystal but typically no more than 20% and no darker than 20-40 SRM. "
- http://beer.about.com/od/ale/p/PaleAleProfile.htm

Everywhere I'm looking seems to suggest a portion of crystal is typically used in an English Pale Ale... :hmm:

Again written by an American a Mr Bryce Eddings 1101 N. Fountain St.Cape Girardeau, MO 63701.

Taken from Durden Park Beer Circle

Ushers 60/- Pale Ale (1886)

O.G. 60



For 1 gallon (4.5lt):
2.5 lbs (1135g) Pale Malt
0.75 oz (21g) Hops

Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes.

Sparge with hot water at 180 - 185º F (82 - 85º C) to O.G. or required volume.

Boil with hops for 90 minutes.

Cool and ferment with a good quality ale yeast.

Mature 3 months.

 

[NickW]

Cheers GA :)



Looks like I'll be calling it... American Not-So-Pale Ale "English" Bitter