help with recipe for leftovers

[mattybabsy]

Hi everyone

I'm still in my first year of AG and loving it. Getting more at home with the process. However, don't know much when it comes to creating recipes. I was hoping to make some beer with my leftovers:


690 g munich
100g abbey
285g caramunich120
280 g choc malt
360g brown malt
225 g biscuit malt
120g mild ale
760 g dark crystal 250
660g crystal 113
2kg lager malt

yeasts
chimay red, westmalle trippel
wlp 400 wlp051, wlp007

88g north brewer
100g northdown
100g cascade
100g sty goldings


couple of questions/thoughts- is it possible to get two different beers out of this?
I have AG'd a couple of wheat beers, a golden strong, tripels, dubbels, red pale ale, brown ale. I was hoping to be able to make something other/different

Any help would be greatly appreciated. It'd be nice to not have to buy anything and just use the above- what does everyone think?

thanks

matthew

 

[wilsoa1111]

tbh i reckon one beer would be a stretch- plenty of spec malt not enough base malt to my eyes (if doing 19l brews)- could maybe get a bit more out of it if u were prepared to add some sugars- prob fine seemas u like your belgian ales- maybe could try a scottish heavy- i just did one on the weekend also can use dermera sugars in- bit of choc for roastyness, munich for maltiness-heres what i did- sorry for excessive note rubbish- obviously u would need at least 500g dermera:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Steve's Scottish 80%fb -my version
Brewer: Steve Nicholls
Asst Brewer:
Style: Scottish Export 80/-
TYPE: All Grain
Taste: (45.0) This is my favourite beer [This week]. The flavour profile is smooth and malty with a roasty bite and a very smooth hop character. The 1728 Scottish yeast imparts a very subtle smoked character. An Edinburgh water profile will suit this beer style.
ME; have subbed roasted barley for black patent-may need to add more to compensate, also got some smoked malt for fun-using london ale 3 but v young starter- 12hrs- also need to mash higher at least 68 degrees for maltiness
also playing with hops for more flavour: to do gonna not use hop bag til 10mins put remaining hops in there and gonna get clingfilm on in last five mins to protect 5 and 0 min hops--leave to steep no boilingfor 10-15mins before hitting cooling for max hop flavour-add hop bag to fermentor (use 2nd best fermentor)
wk in primary, 3 wk in secondary in hall-no dry hop, bottle on return form christmas
can discard slurry unless looks gd
rem before draining to stir gently but well 2 mins then leave for 10mins to to sort self-do ea step at spargeing
lso to hit mash temp leave 2l out and use all boiled water-rest for 5 mins then take temp and adjust

Recipe Specifications
--------------------------
Boil Size: 29.9200 l
Post Boil Volume: 23.9200 l
Batch Size (fermenter): 22.0000 l
Bottling Volume: 20.4858 l
Estimated OG: 1.04823 SG
Estimated Color: 24.0 EBC
Estimated IBU: 20.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.0000 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 82.4 %
0.5000 kg Munich Malt (17.7 EBC) Grain 2 10.3 %
0.1000 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 2.1 %
0.0800 kg Peat Smoked Malt (5.5 EBC) Grain 4 1.6 %
0.0451 kg Black (Patent) Malt (985.0 EBC) Grain 5 0.9 %
0.0300 kg Chocolate Malt (886.5 EBC) Grain 6 0.6 %
20.00 g Goldings, East Kent [5.00 %] - First Wor Hop 7 13.6 IBUs
0.1000 kg Dememera Sugar (3.9 EBC) Sugar 8 2.1 %
20.00 g Goldings, East Kent [5.00 %] - Boil 10.0 Hop 9 4.5 IBUs
20.00 g Goldings, East Kent [5.00 %] - Boil 5.0 Hop 10 2.5 IBUs
20.00 g Goldings, East Kent [5.00 %] - Boil 0.0 Hop 11 0.0 IBUs
1.0 pkg london ale 3 12 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.8551 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.6024 l of water at 76.7322 C 68.6667 C 60 min

Sparge: Batch sparge with 2 steps (7.2196l, 15.0600l) of 75.5556 C water
Notes:
------
as above collected the req 22l of wort-v many particles, still significant stuff in fermentor so filtered hops out and froze for nutrient, also cooled easy to 20 degrees, s.g defo at 1.048 so standard eff despite 90min mash-makes no difference-also managed to boil off the lot- final mash temps from 68 to 65- should be malty...note 1l starter boosted to 23l no change to gravity...

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

just a suggestion- but sure is smelling gd in the fv- hopswise probaly some northen brewer at start then some styrain goldings? not v important as emphasis on malt- so pick a yeast thats kind to malts (been kinda disappointed with s-05 things in the past)

 

[wilsoa1111]

btw if really asfter two dif beers could look at parti-gyle brewing (something i may try with my remaining malts) or split the beers into 5l containers and use different yeasts and dif hop teas +/- some steeped malts-will get some v dif beers

 

[boozy_shoes]

It looks to me like you could be struggling for pale malt to make up the bulk of the fermentable sugar. But a mild would be possible. You could raid your kitchen cupboard for fermentables such as golden syrup or treacle but this might make an already thin bodied beer too weak. Another option is reducing your brewlength to 3.5 or 4 gallons. If thats all I had as my paremeters I would go with:


Brewlength 19L
Yeast: Chimay Red

2kg lager malt
690g munich
120g Mild Ale
100g Brown Malt
75g Chocolate
50g Dark Crystal

Boil:
@60 20g Northern Brewer (assuming 8% AA)

 

[mattybabsy]

thx boozy

just wanted to bump this and see what folks thought of boozys recipe and if anyone else had any suggestions?

thanks

matthew

 

[fbsf]

Boozy's sounds good, but I'd probably add a few more northern brewer hops later on in the boil - say 15 or 20g at 15mins just to give a little hop flavour and aroma.
But that's me - I like hops :

 

[mattybabsy]

thanks guys

what if i threw in 100g of caramunich 120 and shifted the dark crystal upto 70?

 

[Aleman]

Hi Matt,

Interesting Challenge, . . . I'm with boozy, a mild might be about all you can expect to get out of this.

The lager malt will convert itself and up to the same weight of un-malted adjuncts, so you could use something like Flaked wheat/oats/barley . . . Or Flaked Rice from the supermarket . .. but careful with the amount of flaked rice, as it is a flavour dilutant.

The mild and Munich malts will convert themselves, so you can't use their enzymes to convert5 anything else.

Be very careful with the dark crystal malts as they do become cloyingly sweet at low gravities, so don't increase the amount of those you are using.

If you do go for a mild then go easy on the hops and stick to throwing 10-15g of goldings in at the end of the boil to give it some aroma.

 

[mattybabsy]

thx guys!

aleman- concerning the hops, are you suggesting that I do one late hop addition only. that is, nothing at the start of the boil?

 

[Aleman]

aleman- concerning the hops, are you suggesting that I do one late hop addition only. that is, nothing at the start of the boil?

No, use the NB as suggeested at 60 minutes and then a handful of Goldings at the end.

 

[mattybabsy]

thx guys. fermented well. tried a small bottle on sat, just to see what the carbonation was like. it exploded like never before. it must have been from the trip though, as the priming was normal and it was only bottled a couple of days.

anyway, was obviously young, but seems like it'll be a good simple beer that really lets the chimay yeast flavours shine through- which is exactly what i was looking for

so, thanks everyone!

matthew

 

[mattybabsy]

actually, I just opened another one, without any bumpy travelling and it opened pretty aggressively, spilling and foaming everywhere. this has never happened before. I only bottled it 6/7 days ago. bottled at 6g per liter with same process as always. should I say that they're all carbonated and move them into a fridge so tehy don't explode in my cupboard?

 

[mattybabsy]

any thoughts?

 

[boozy_shoes]

How many days did you give it in primary and secondary and what was the hydrometer reading when you bottled it? What size bottles is itin and did you put sugar inthe bottles or into the whole batch of beer before syphoning it off into bottles??

 

[mattybabsy]

it was done fermenting. grav readings were as they should be. it's in different size of bottles. i batched primed.

 

[boozy_shoes]

Then it is a bit of mystery....i've never cultured up and used and chimay yeast but my guess would be it's to do with that. What temperature are the bottles being kept at roughly? and is this warmer than what you fermented at? If it's higher then the yeast might have sprung back into life to eat more "primary" sugar at the higher temperature.

 

[mattybabsy]

don't think it's the yeast. i've used it a couple of times before. everything the same when i used it before concerning temps etc. its conditioning around 18 degrees. much lower than what it fermented at.

 

[boozy_shoes]

Then unfortunately I am out of ideas. Sorry I can't help further. I Would be interested to find out if someone does know though...

 

[mattybabsy]

i think I know why it happened- I must have miscalculated the priming sugar. my question to folks is whether I should move them to the fridge, to avoid bottle bombs, or leave them to carbonate further in the warmer bedroom?

 

[boozy_shoes]

If it was me I would put them somewhere cold to try and lower the pressure a bit or put a few at a time in the fridge then as i brought them out the fridge or brough them back somewhere warmer make sure i had lots of new bottle caps to open them release the pressure and re cap straight away then store as normal.