Open to suggestions

Discussion in 'General Brewing Discussions' started by JAMC, Aug 18, 2012.

  1. JAMC

    JAMC Member

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    The current batch gets bottled tomorrow and frees up the fermenter.

    The next batch in planning will be consumed en masse at a hogroast in October, but I've not put a great deal of thought into what recipe to try. As this is going to be consumed by a lot of different people with different tastes, I'm thinking it would be sensible to stay below 30 IBU and below 6% abv.

    Does anyone have any recipe suggestions that fit the bill? I've brewed dubbels, golden ales and stouts previously but I have no preconceived ideas about styles for this one.

    Maybe searching by IBU and ABV would be a good thing to request for the recipe search function..?
     
  2. Altbier bitte

    Altbier bitte New Member

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    I imagine a basic pale ale would have general appeal. What sort of grains/extract, hops and yeast do you have?
     
  3. JAMC

    JAMC Member

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    The stock room looks like this;
    Pale (Maris Otter) - lots
    Crystal - 1kg
    Roasted Barley - 500g
    Melanoidin - 250g
    Spelt - 500g

    Hops (at least 75g each)
    EKG
    Motueka
    Pacific Gem

    I'm completely out of yeast, so unless I decide to reculture something an order will have to be placed anyway. Not fazed by the prospect of getting additional grains/hops for this.
     
  4. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Looks like you have what you need for either an English pale ale or a Standard bitter.
    Both woould be crowd pleasers
    Good Luck

    TBM
     
  5. Altbier bitte

    Altbier bitte New Member

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    I'd just plug the MO, caramel and hops into the recipe builder and play with the numbers until you get the bitterness and OG/ABV where you want. Maybe lean on late hop (and/or dry hop) additions in order to get a lot of flavor without too much bitterness. If you are ordering yeast, I'm prejudiced in favor of Nottingham - it's quick and finishes clean.
     
  6. JAMC

    JAMC Member

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    Ok, how about this;

    3.5 kg Maris Otter (~8lb)
    250g Crystal (~9oz)

    25g Motueka @ 60 mins (~0.9oz)
    25g Motueka @ 10 mins (~0.9oz)

    Wyeast London ESB 1968

    According to the calc, this should give:

    OG 1047, FG 1014, 4.23% abv
    27 IBU
    8 SRM


    I like the idea of going single hop with the Motueka. Did play around with Nottingham in the calculator, but the attenuation was too high for the recipe (working on 90% mash efficiency) and it was throwing it out of style.
     
  7. Altbier bitte

    Altbier bitte New Member

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    That looks pretty tasty. 1098 makes good beer. I like the restraint on the caramel - IMO, it's overdone quite a bit. You could dry hop that for a bit more hoppiness, but that looks nice; should have a high drinkability/crowd pleaser quotient.
     
  8. JAMC

    JAMC Member

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    I've thought about this some more, as I've got to do two batches of this back-to-back in order to produce 10 gallons.

    Here's what I've come up with (slight modification of original idea);

    3.5kg MO Pale
    250g Crystal
    100g Melanoidin

    10g Pacific Gem @ First Wort
    10g Motueka @ 60 mins
    10g EK Goldings @ 60 mins
    15g EK Goldings @ 10 mins

    Yeast: Safale-04

    Which should produce;
    OG 1.047
    FG 1.013
    4.4% abv
    26 IBU
    8 SRM
     
  9. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    Hell I’d drink it...
     
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  10. Zambezi Special

    Zambezi Special Well-Known Member

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    Lots of pig = lots of beer ;)
    Definitely go for something that's easily drinkable.
    I would probably be tempted to go for a lager or a simple blonde
    (Don't know too many other styles)
     
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  11. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    Sounds like a job for a good Cream Ale...
     
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