Autumn Hops + Head retention

[RobWalker]

Putting together a malty red/ruby ale recipe, loads of body and malt flavour.

I want to conjure up images of autumn, so any ideas for massive head retention? Also, I'm wondering what hops to use - I think a spicey piney flavour, but not overbearing, would be useful. Maybe Saaz for the bittering, then round it off with something else?

I'll be ordering from malt miller as they stock CaraRed and Melanoiden :thumb:

I'm an open book on this, this is what I've got so far (10L Batch):

Ingredients:
------------
Amount Item Type % or IBU
1.80 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 72.0 %
0.30 kg Carared (20.0 SRM) Grain 12.0 %
0.10 kg Melanoiden Malt (20.0 SRM) Grain 4.0 %
0.10 kg Wheat, Torrified (1.7 SRM) Grain 4.0 %
0.05 kg Chocolate Malt (450.0 SRM) Grain 2.0 %
35.00 gm Saaz [4.00%] (60 min) Hops 30.4 IBU
0.15 kg Maple Syrup (35.0 SRM) Sugar 6.0 %

 

[PD]

Rob when you add treacles and syrups to a brew do you add it prior to the mash with the water or does it go in at or during the boil ?

 

[RobWalker]

I wouldn't do it during the mash, no real reason to. You can add it in the boil - at the start it'll lose aroma, at the end it'll lose a little bit - or you can prime with it :

For most things, adding it when you turn the flame off is best imo :thumb:

 

[PD]

fank you taa muchly...

 

[pittsy]

hi Rob for head retention i would add more torrified wheat , around 500g for a 23l brew so around 200g plus i would say , it shouldn't make any difference to the overall taste , also maybe some cara amber should give a nice flavour ?

 

[pittsy]

p.s whats Melanoiden Malt like and what sort of beers is it often used for , cheers :thumb:

 

[RobWalker]

it exaggerates malt flavour, so it's good for beers with a lot of malt body. i'm gonna mash high, use that and use loads of adjuncts for a big bodied beer :thumb: thanks for the tips!

 

[pittsy]

Thanks !

 

[zgoda]

Some call it "turbo-munich". The maltiness it imparts is of munich malt type. Not needed if you fiddle with decoction already, as boiling decoction produces enough melanoids.