Greg Hughes recipes

[Mash Monster]

Thanks. I thought as much. Will stick to Brewfather calcs and go from there.

Slightly off topic but what do you use for chiller hosing? Normal garden hose ok or should I use heat resistant like washing machine ones?
[/QUOTE
I’ve just connected a short length of silicone tubing to both arms of the wort chiller with jubilee clips. On the other end I have just used Hozelock garden fittings then my garden hose fits onto one end and another length of garden hose for the drain side . I’ve got proper SS fittings but haven’t got round to fitting them yet. Hope that helps

 

[Brewnaldo]

Cali common. The small glass is because me and the wife halved a bottled, this was just a carbonation check as I hadnt used a plastic bottle. Anyway, as is the form with the CML Kentucky yeast, carving complete in jig time and beer clear as a bell. That's after 9 days in the bottle. The beer itself.... Darker than I though the style ought to be but maybe just my perception as iv never had one. On the the nose I felt there was some yeast character but not really there in the taste. Wee touch of sort of caramel flavours but otherwise not the ale like fruity ness one might expect. Nore of a dark lager/hybrid type deal.

Tl;dr The GH California Common. I think this one will condition into a very nice beer.

 

[Brewnaldo]

Another GH brewday today. Weissbier, finally with the correct Weihenstephaner yeast strain. Firdt GH weiss was good, second one went to the drain so hopefully get back on track and very interested to see how this yeast goes compared to the Bavarian wheat I subbed in last time.

I have read loads about underpitching for a weissbier and fermenting warm to get the banana esters, so I am pitching thr smack pack with no starter and will ferment at 22 degrees.

 

[Linalmeemow]

Another GH brewday today. Weissbier, finally with the correct Weihenstephaner yeast strain. Firdt GH weiss was good, second one went to the drain so hopefully get back on track and very interested to see how this yeast goes compared to the Bavarian wheat I subbed in last time.

I have read loads about underpitching for a weissbier and fermenting warm to get the banana esters, so I am pitching thr smack pack with no starter and will ferment at 22 degrees.

I've done this recipe with this yeast and it was fantastic, surprisingly close to real Weihenstephaner. I'd recommend starting it cool (16c if you can get that low) and then letting it rise gradually up to around 20c over the next few days - it's supposed to get very banana-y if it goes above 20, and apparently the low start balances that with clove. I'm doing it again next brewday as it all got drunk in no time at all.

 

[Brewnaldo]

I've done this recipe with this yeast and it was fantastic, surprisingly close to real Weihenstephaner. I'd recommend starting it cool (16c if you can get that low) and then letting it rise gradually up to around 20c over the next few days - it's supposed to get very banana-y if it goes above 20, and apparently the low start balances that with clove. I'm doing it again next brewday as it all got drunk in no time at all.

Ok mucker I shall give that profile a go.... If I get there. Currently having a mare as my boiler tripped out at some unknown stage of the boil. Went outside to check on it and found of off and cooled back to 80. Reckin maybe 3 litres had boiled off. Hopefully since all hops are in at the start theres no worries re hop utilisation so I have put it back on and will target 24 litres rather than a time, and fingers crossed will work out ok.

 

[Linalmeemow]

Given most of the flavour comes from the yeast, as long as you've got enough bitterness in the boil you'll be right I reckon.

 

[Brewnaldo]

Ok mucker I shall give that profile a go.... If I get there. Currently having a mare as my boiler tripped out at some unknown stage of the boil. Went outside to check on it and found of off and cooled back to 80. Reckin maybe 3 litres had boiled off. Hopefully since all hops are in at the start theres no worries re hop utilisation so I have put it back on and will target 24 litres rather than a time, and fingers crossed will work out ok.

Started at 16, worked up to 20, with an unknown period at 8 when my heater failed for unknown reasons..... Sampled today and it's at 1.010 and tastes really good even straight off the bottom of the FV. Early days clearly but high hopes and certianly impressed with the proper yeast so far.

 

[Brewnaldo]

That's me just bottled my weissbier and I am going to strongly recommend to anyone who likes weissbier that hasnt yet tried the Weihenstephaner strain, get it bought. Tasting it whilst bottling was a delight. Beautiful banana notes but not overpowering.

Will be using that yeast again for sure.

 

[gerald8_kop]

Hey all

Im keen to repeat Greg's raspberry wheat recipe using Philly Sour yeast instead of WLP001 but am worried about the mash PH. Below is the recipe which brewfather calculates to be 6.03 using my tap water or 5.89 using reverse osmosis.

Cannot remember how much attention I paid to the PH last time with me being very new to all grain - does the BF calculation sound right? Looks like 10ml of lactic acid should compensate but of course has a reputation for artificiality which would be a shame since the relative complexity of this yeast is one of it's selling points!

TIA

 

[PhilBrew]

Hi All

Brewed the GH Patersbier recipe in late November, although I did swap out the hops for some Tettnang I'd been wanting to put into something ... for such a simple recipe, it ended up as a Pilsner/Tettnang SMaSH once I'd fiddled about with GH's hop schedule, it's turned out absolutely delicious

Cheers, PhilB

 

[Cheshire Cat]

I added acid malt to the recipe. I added 150g to a 10 litres batch

 

[gerald8_kop]

I added acid malt to the recipe. I added 150g to a 10 litres batch

Yeah if nobody presents a better way then I'll just treat the strike water with acid. Wondered whether there were any obvious alternatives when using a 100 percent pale grain bill though since it seems so frowned upon!

 

[Brewnaldo]

Has anyone made GH's Dubbel? I want to try a Belgian style and loved Westmalles Dubbel. Been looking for clones of it, but figure a GH recipe is normally a reliable introduction to a style?

 

[Northern_Brewer]

Im keen to repeat Greg's raspberry wheat recipe using Philly Sour yeast instead of WLP001 but am worried about the mash PH.

My instinct would be to KISS the first time you use a significant new ingredient - worry about getting a feel for the yeast rather than getting too hung up on replicating the recipe too literally. So I wouldn't add the lactic, just see where you end up with Philly Sour on its own, seems there's a fair bit of scope for manipulating it by tweaking conditions.

Be interesting to hear how you get on with it - there's a pretty good thread on HBT about it if you've not seen that.

[For those that haven't heard about it, Philly Sour is Lallemand's dried Lachancea species, a yeast that produces acid as well as fermenting so the pitch is you can make sours without messing about with bacteria.]

 

[gerald8_kop]

My instinct would be to KISS the first time you use a significant new ingredient - worry about getting a feel for the yeast rather than getting too hung up on replicating the recipe too literally. So I wouldn't add the lactic, just see where you end up with Philly Sour on its own, seems there's a fair bit of scope for manipulating it by tweaking conditions.

Be interesting to hear how you get on with it - there's a pretty good thread on HBT about it if you've not seen that.

[For those that haven't heard about it, Philly Sour is Lallemand's dried Lachancea species, a yeast that produces acid as well as fermenting so the pitch is you can make sours without messing about with bacteria.]

Yes mate read through it a couple of times - an interesting read - and a guy at my homebrew club used it recently with great results so I shall pester him too but I'm pretty sure he just winged it.

Was going to pitch two packets, ferment at 25 and keep mash temperature low. But following on slightly I tasted my first attempt at it (the non sour) literally an hour ago and am a little disappointed. Completely clear, great colour, and the first sip is lovely but it doesnt exactly linger on the tongue - the flavour scarpers almost immediately! Lacking body I guess. This is out of a force carbed keg and so I'll try a bottle for comparison sake (of course) but I was looking forward to this so it's a shame. Maybe mash a bit higher next time. Or would oats lend itself to such a style to help?

 

[WonkyDonkey]

Yes mate read through it a couple of times - an interesting read - and a guy at my homebrew club used it recently with great results so I shall pester him too but I'm pretty sure he just winged it.

Was going to pitch two packets, ferment at 25 and keep mash temperature low. But following on slightly I tasted my first attempt at it (the non sour) literally an hour ago and am a little disappointed. Completely clear, great colour, and the first sip is lovely but it doesnt exactly linger on the tongue - the flavour scarpers almost immediately! Lacking body I guess. This is out of a force carbed keg and so I'll try a bottle for comparison sake (of course) but I was looking forward to this so it's a shame. Maybe mash a bit higher next time. Or would oats lend itself to such a style to help?

View attachment 38176

Fruited Philly Sour - Andrew Adams Brewfather

This was my attempt at the David Heath version on his YT channel.
I used Blueberries, because my brother acquired a couple of kilos and this is who the beer was for, but wouldn't again as they gave very little flavour. On sampling I decided that it would be better to at further fruit so went with 1kg of mixed berries (raspberries, blackberries etc) and if I did it again would go that route at a ratio of 100g per litre.
Next time I use Philly Sour it'll be on a fruited Gose, along the lines of North's Triple Fruited Gose, with an addition of glucose to get some extra tang balanced with some lactose.
Philly Sour likes simple sugars to sour

 

[Cheshire Cat]

Hey all

Im keen to repeat Greg's raspberry wheat recipe using Philly Sour yeast instead of WLP001 but am worried about the mash PH. Below is the recipe which brewfather calculates to be 6.03 using my tap water or 5.89 using reverse osmosis.

Cannot remember how much attention I paid to the PH last time with me being very new to all grain - does the BF calculation sound right? Looks like 10ml of lactic acid should compensate but of course has a reputation for artificiality which would be a shame since the relative complexity of this yeast is one of it's selling points!

TIA

View attachment 38136

Sour Raspberry Wheat Beer, soured with Philly Sour. Bloody lovely.

 

[obscure]

Yorkshire Bitter

This is the first time I tried a Greg Hughes recipe, overall it seems to be a fairly standard bitter recipe but with a lot more wheat than I,would normally use. Yeast wise I decided to use the recipes recommended yeast Wyeast 1469 West Yorkshire Yeast. This produced one of the thickest krausen I have ever seen and made me see how open fermentation could in theory work, That said it then proceeded to ferment out fully and drop clear.

Beer itself is slightly sweet with a creamy taste, I do think the yeast has made a difference and I can very much see this becoming a regular beer for me. I can see why Greg Hughes is a forum favourite in terms of recipe and currently have a batch of the Belgium Triple fermenting.

 

[Brewnaldo]

@FirebladeAdam

 

[Honk]

I've done quite a few from the book but the one I keep going back to is the Spring beer, I modify it slightly to get 2 brews from 100g Waiti / Galaxy