Someone else's recipe that you'd like to brew?

[-Bezza-]

As much as I would like to return the shout out to @strange-steve and brew his insane belgian, I'm not sure I'd have it in me to either make it or drink it in any large quantity.

The recipe that I've seen on here that I'd really like to give a try is @BrannBrew 's oatmeal chocolate stout.

https://www.thehomebrewforum.co.uk/...late-milk-stout-branns-breakfast-stout.71978/
I also think @MickDundee (maybe?) was banding about some suggestions on a steam beer a while back.

 

[MickDundee]

I also think @MickDundee (maybe?) was banding about some suggestions on a steam beer a while back.

I’ve spent 3 years trying to perfect my Steam Beer but it’s still feels like it’s missing something. After reading @strange-steve water thread I think it might be gypsum (I have soft, low calcium water) because it sounds like the flavour elements I’m missing are associated with that (can never get it to feel dry enough or with a strong enough but still rounded bitterness). I only read that thread because I’m planning to make a NEIPA, it had never occurred to me that even pale ales or lager-ish beers needed a much higher amount of calcium than my water has.

I also lost my recipe when I changed my phone but from memory it was:
70% Pale malt
20% Vienna
10% crystal
Mash low and aim for about 1.052ish OG and 1.010ish FG

Northern Brewer 60mins (enough for 35IBUs)
Northern Brewer 15mins (enough for 10IBUs)
A handful of Tettnang at flameout

I’ve generally preferred the CML Cali Common yeast to M54 but have used both without it having any great impact on the overall beer.

 

[-Bezza-]

I’ve spent 3 years trying to perfect my Steam Beer but it’s still feels like it’s missing something. After reading @strange-steve water thread I think it might be gypsum (I have soft, low calcium water) because it sounds like the flavour elements I’m missing are associated with that (can never get it to feel dry enough or with a strong enough but still rounded bitterness). I only read that thread because I’m planning to make a NEIPA, it had never occurred to me that even pale ales or lager-ish beers needed a much higher amount of calcium than my water has.

I also lost my recipe when I changed my phone but from memory it was:
70% Pale malt
20% Vienna
10% crystal
Mash low and aim for about 1.052ish OG and 1.010ish FG

Northern Brewer 60mins (enough for 35IBUs)
Northern Brewer 15mins (enough for 10IBUs)
A handful of Tettnang at flameout

I’ve generally preferred the CML Cali Common yeast to M54 but have used both without it having any great impact on the overall beer.

Interesting you say that. The testers I've had of my Lemon Biscuit Golden Ale have left me feeling like I'm missing something - it just tastes a bit soft rather than crisp and I was thinking that perhaps I should have added a bit more bittering hop, but perhaps it's lacking calcium. It needs a little longer to condition as it could be the yeast is giving it a bit of a hefeweiss effect at the moment and until it settles.

I do have a bit of a glut of beer going on at the moment as I often brew so mates can drink when they're over. I expect next brew will therefore be something for winter, so probably the stout, but I might tap you up after that for some more hints on the Steam Beer.

 

[pilgrimhudd]

As much as I would like to return the shout out to @strange-steve and brew his insane belgian, I'm not sure I'd have it in me to either make it or drink it in any large quantity.

The recipe that I've seen on here that I'd really like to give a try is @BrannBrew 's oatmeal chocolate stout.

https://www.thehomebrewforum.co.uk/...late-milk-stout-branns-breakfast-stout.71978/
I also think @MickDundee (maybe?) was banding about some suggestions on a steam beer a while back.

Now that is something to add to the list!

 

[Pennine]

I’ve spent 3 years trying to perfect my Steam Beer but it’s still feels like it’s missing something. After reading @strange-steve water thread I think it might be gypsum (I have soft, low calcium water) because it sounds like the flavour elements I’m missing are associated with that (can never get it to feel dry enough or with a strong enough but still rounded bitterness). I only read that thread because I’m planning to make a NEIPA, it had never occurred to me that even pale ales or lager-ish beers needed a much higher amount of calcium than my water has.

I also lost my recipe when I changed my phone but from memory it was:
70% Pale malt
20% Vienna
10% crystal
Mash low and aim for about 1.052ish OG and 1.010ish FG

Northern Brewer 60mins (enough for 35IBUs)
Northern Brewer 15mins (enough for 10IBUs)
A handful of Tettnang at flameout

I’ve generally preferred the CML Cali Common yeast to M54 but have used both without it having any great impact on the overall beer.

this is interesting as i have been doing the same for a while. just brewed one up recently and skipped the northern brewer hops for tettnang and sladek, dropped the mash pH to 5.2 and increased the abv to 6.0% its really good this way. i actually diluted half the bottles some at 6% and some at 5%. the 6% is much better in my opinion. will ship you a bottle to try if your interested.

 

[pilgrimhudd]

I have some cml cali common, what is it that makes a steam beer, are the hops and yeast the differential from what is essentially an apa? Do the hops really matter? I saw a cascade steam beer recipe yesterday which sounded nice.

 

[Pennine]

there is a whole bunch on here that i would love to brew recently though @samale 's coconut porter @dalecek 's bourbon scotch ale

and this interesting one that just popped up from @Baz Chaz
https://www.thehomebrewforum.co.uk/threads/orange-citra.88712/
never had luck with hoppy wheat beers but hard to see this one go bad. although the wheat is minimal.

 

[Pennine]

I have some cml cali common, what is it that makes a steam beer, are the hops and yeast the differential from what is essentially an apa? Do the hops really matter? I saw a cascade steam beer recipe yesterday which sounded nice.

yeah to me anchor steam tastes much more like a dusselfdorf alt with a unique hoppiness than an apa. i am not sure if anchor is an actual recipe as it was supposedly been recently changed but its kind of the one all cali commons are compared to. it has all northern brewer hops in it and some darker crystal malt more copper or reddish in color.

 

[pilgrimhudd]

there is a whole bunch on here that i would love to brew recently though @samale 's coconut porter @dalecek 's bourbon scotch ale

and this interesting one that just popped up from @Baz Chaz
https://www.thehomebrewforum.co.uk/threads/orange-citra.88712/
never had luck with hoppy wheat beers but hard to see this one go bad. although the wheat is minimal.

This was mine from a few months ago, it's very nice, so nice that I didn't want to spare a bottle for the july comp...


17l full volume mash

1.6 kg wheat
1.2 kg pale

Mashed in at 62c for 60 mins.

Boiled for 1 hour

Amarillo 10g @60
Amarillo 15g @5
Citra 15g @ 5
Zest and juice of 1 large orange @5

CML krystalweissen (sp) yeast

 

[samale]

I would like to brew something nice with sabro hops. I was thinking on maybe a black IPA. Pairing them with El Dorado and centennial. Not sure on percentages....
I did a black IPA with mosiac & Simcoe which was very good. I will just use the same grain bill.

 

[pilgrimhudd]

I would like to brew something nice with sabro hops. I was thinking on maybe a black IPA. Pairing them with El Dorado and centennial. Not sure on percentages....
I did a black IPA with mosiac & Simcoe which was very good. I will just use the same grain bill.

You can't beat Simcoe in a Black IPA. I've not heard of the Sabro hop before sounds nice though, get er brewed stock them?

 

[MickDundee]

I have some cml cali common, what is it that makes a steam beer, are the hops and yeast the differential from what is essentially an apa? Do the hops really matter? I saw a cascade steam beer recipe yesterday which sounded nice.

I’m a traditionalist when it comes to Steam beer and insist that the main hop must be Northern Brewer (although I’ve started adding Tettnang at flame out to give it a slight lager note). The colour is amber/copper so it’s darker than an APA - most recipes around are either something like 90% pale 10% Crystal (sometimes up to 14-15% Crystal) or they have an element of either Vienna or Munich

 

[samale]

You can't beat Simcoe in a Black IPA. I've not heard of the Sabro hop before sounds nice though, get er brewed stock them?

That's where I got mine. Best price online.

 

[pilgrimhudd]

s

I’m a traditionalist when it comes to Steam beer and insist that the main hop must be Northern Brewer (although I’ve started adding Tettnang at flame out to give it a slight lager note). The colour is amber/copper so it’s darker than an APA - most recipes around are either something like 90% pale 10% Crystal (sometimes up to 14-15% Crystal) or they have an element of either Vienna or Munich

I need some crystal so I think I'll get some northern brewer while I'm there and give it a go!

 

[pilgrimhudd]

So yep, made up my mind, I have a few darker beers slowly conditioning at the moment so my next two to brew will be a cali common, just bought some hops and other bits from CML, and then @foxbat Fuggle Duck. Should be a good end of summer early autumn! :small

Going to try the CML Beirm yeast for the Fuggle Duck as I have never got on with liquid yeast.

 

[samale]

I can't for the life of me think of what next to brew....It could be anything, i'm not bothered (apart from @Drunkula bird seed beer).

I thought it might be fun to post someone else's recipe that you'd like to brew, but haven't......and then we can all get some ideas?

I'll kick off with one that i'd like to brew, but not next...An Ankou's red IPA.

14 lb Bestmalz Red-X (and nothing else)
I did an overnight mash starting at 64C and raising back to 64C after half an hour. There's no need to mash overnight, it just shortens my brew day.
Bittering Hops (75 minute boil)
Magnum to 34 BUs
Flavour Hops (15 minute boil)
1 oz Amarillo
1 oz Cascade
1 oz Mosaic
(Alpha acid content was 9.3%, 7%, 12.4% contributing 41.5 BUs overall. Either go with that or adjust the bittering hops to give an overall BUs of 75-76)
Half a Protofloc tablet
Hop Steep 15 mins. Hops added when wort temperature drops below 80C
1 oz Amarillo
1 oz Cascade
1 oz Mosaic
Dry Hopping (3 full days)
2 oz Amarillo
2 oz Cascade
2 oz Mosaic
Yeast
Fermentis US-05 (You need a fairly neutral, high attenuating yeast to reach the final gravity)

I put my order in for a 25kg sack of redx. Hopefully I will get this brewed next weekend. I might sub the mosiac for El Dorado as I have 250g of it in the freezer

 

[Stephenj]

@Cheshire Cat has brewed one or two beers in lockdown if anyone gets stuck