Open to suggestions

[JAMC]

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..?

 

[Altbier bitte]

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

 

[JAMC]

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

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.

 

[The Brew Mentor]

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

 

[Altbier bitte]

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.

 

[JAMC]

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.

 

[Altbier bitte]

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.

 

[JAMC]

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

 

[Tim Bulin]

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

Hell I’d drink it...

 

[Zambi]

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)

 

[Tim Bulin]

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)

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