percentages %%%%

[chris+spain]

here's another one i'm not sure of-i was looking at prices of grain and i noticed that most if not all had written on the info something like " 20% maximum or 5%.... i take it this is telling you that is the maximum amount that you can use in your grain bill----right or wrong ????

 

[pjbiker]

That would be right, more recommendations really. If what you are adding doesn't have it's own enzymatic capability it needs to rely on that of the malted grain which does, so shouldn't be used in too great a percentage.

 

[chris+spain]

so i guess i could sneak a little over their recomendations then.

cheers an beers

 

[Aleman]

Don't take this the wrong way, but to start with you are much better off using tried and tested recipes that work, rather than trying to formulate your own with very little idea as to what grain /fermentable does what and what they provide to the finished beer.

 

[chris+spain]

i see what you mean Aleman. I'm gonna have a bash at a nice bitter recipe (someones elses recipe that is ) and then if it comes out ok try again with some very small changes so i can learn a bit that way - 10 litre brews for the experiments !

ps -my friend (a real yorkshireman) had a micro brewery here for some years and ran an english pub in which he sold the beer . alas he died and the tradition of bitter was lost in these parts,I want to recreate it - the only info i've got are some old invoices from the uk ....750k marris otter- 100k crystal - 100k torrified wheat - 25k roast barley------fuggles ,goldings, styrian .

for a 25 L batch (of course, his batches were bigger ! )roughly the same percentage do you think ?

 

Don't take this the wrong way, but to start with you are much better off using tried and tested recipes that work, rather than trying to formulate your own with very little idea as to what grain /fermentable does what and what they provide to the finished beer.

You're so right AM!
I made the mistake of adding 230gms of flaked Maize to 3kg of Pale malt, should have been 100gms.
The "Corn" taste overpowered the beer.

 

[pjbiker]

ps -my friend (a real yorkshireman) had a micro brewery here for some years and ran an english pub in which he sold the beer . alas he died and the tradition of bitter was lost in these parts,I want to recreate it - the only info i've got are some old invoices from the uk ....750k marris otter- 100k crystal - 100k torrified wheat - 25k roast barley------fuggles ,goldings, styrian .

for a 25 L batch (of course, his batches were bigger ! )roughly the same percentage do you think ?

Sadly, if this is from an invoice, it is likely that the quantities are more for convenience of the supplier/delivery or that it may have been a better price with a larger order of crystal/torrified wheat for example. Maybe he ordered enough adjuncts to cover several brews at the same time? I do.
What may be useful is to know what the capacity of your late friend's brewery was in BBL and what the ABV of the finished product was. I know roughly what the quantities used for a 5 BBL plant are for an average best bitter. 820L boil, 120kg pale malt, 3.6kg crystal, 4.4Kg torrified wheat. Yields 17 full firkins of 4.3% ale.
FYI, crystal does not need diastatic conversion to sugar as it is (I think) already, torrified wheat however, does, hence the recommended limits on percentages, no more than 10% I'd say.

 

[chris+spain]

cheers for the reply "A" , i'll have to try and get some more info on the subject. off to drown my sorrows in a bottle of "sams ale"-that amber creation of mine ( turned out right good )!!!

cheers all