Must Brews?

[Jakechan]

Now that Im an old hand at AG brewing, with 2 under my belt , Im not sure what to have a go at next. There are so many recipes to try I just dont know where to start. :blink:

What would you say is a shortlist of MUST BREW recipes? (particularly from the AHB database of course)

Im open to all styles of beer, so there are no limits.

Cheers,
Jake

 

[Jakechan]

I should add I'm already leaning towards Dr Smurto's Golden Ale and Ross's Nelson Sauvin Summer Ale.

 

[raven19]

I am halfway to where you are! 1 AG done!

My list includes:

Rasberry Wheat beer
Honey Ale
Black Ale
Dark Ales
Bitter Ales

... and maybe one day (After fermenting fridge) a Lager.

Yet to firm up any recipes, this database is a good starting place though.

 

[pmolou]

i'm still a partial brewer but my musts are:

golden strong/ saison
E.S.B
Bock

 

[Jakechan]

Thanks for the suggestions so far guys, but I'm actually after particular recipe suggestions, not just styles.
Cheers,
Jake

 

[PostModern]

<hippy brewer mode>
Not to ram my own method down anyone's throat, but you must try a simple ale of one malt, cracked coarsely leading to a floating mash. Must sparge slowly. Grain measured in a bucket (one bucket per 20 litres), not on scales. Once you have your batch in the kettle, get an estimate of your OG by taking a pre-boil reading, add 10% then bitter to .75 BU:GU with something high alpha, then add 1g/litre of your favourite hop in the whirlpool, nothing more. Ferment, carbonate and serve.
</hippy>

Easy to brew. All of my really nice drinkable pale ales have been made this way. No need to complicate things.

 

[schooey]

Easy to brew. All of my really nice drinkable pale ales have been made this way. No need to complicate things.

+1 for that

I remember (yeah I know, it wernt that long ago) jumping into all grain and devising recipes with 9 grains 6 hops and triple decoction mash schedules...

Then I tasted a few single grain, single hop recipes from a few seasoned brewers. IMO, brewing and the KISS theory make really good partners....

edit; for a recommendation, I'd definitely go with the NS Summer ale if you enjoy a real quaffer on a summers day. 2 grains, 1 hop, simple single step infusion mash...too easy. For a really nice twist to it, instead of using WY1056 or US-05, do it as a cool ferment with S-33 or the Swiss lager yeast. Gives it a really fruity character and brings the sauvin flavours right out.

 

[Jakechan]

<hippy brewer mode>
Not to ram my own method down anyone's throat, but you must try a simple ale of one malt, cracked coarsely leading to a floating mash. Must sparge slowly. Grain measured in a bucket (one bucket per 20 litres), not on scales. Once you have your batch in the kettle, get an estimate of your OG by taking a pre-boil reading, add 10% then bitter to .75 BU:GU with something high alpha, then add 1g/litre of your favourite hop in the whirlpool, nothing more. Ferment, carbonate and serve.
</hippy>

Easy to brew. All of my really nice drinkable pale ales have been made this way. No need to complicate things.

My first AG was 100% Maris Otter for that very reason

 

[pmolou]

<hippy brewer mode>
Not to ram my own method down anyone's throat, but you must try a simple ale of one malt, cracked coarsely leading to a floating mash. Must sparge slowly. Grain measured in a bucket (one bucket per 20 litres), not on scales. Once you have your batch in the kettle, get an estimate of your OG by taking a pre-boil reading, add 10% then bitter to .75 BU:GU with something high alpha, then add 1g/litre of your favourite hop in the whirlpool, nothing more. Ferment, carbonate and serve.
</hippy>

Easy to brew. All of my really nice drinkable pale ales have been made this way. No need to complicate things.

that is a good idea you'd learn alot about ur ingrediants aswell

 

[PostModern]

My first AG was 100% Maris Otter for that very reason

Ahh, but how many hop additions?

edit; for a recommendation, I'd definitely go with the NS Summer ale if you enjoy a real quaffer on a summers day. 2 grains, 1 hop, simple single step infusion mash...too easy. For a really nice twist to it, instead of using WY1056 or US-05, do it as a cool ferment with S-33 or the Swiss lager yeast. Gives it a really fruity character and brings the sauvin flavours right out.

My case swap beer is one of these. Just one malt (maybe 10% wheat, don't remember), Pac Gem to bitter and 25g of NS at flameout, whirlpooled.

 

[Jakechan]

Ahh, but how many hop additions?

Ahh well, that I stuffed up, and I bittered the crap out of it, using Magnum (the main problem), Fuggles and EKG.

 

[PostModern]

If it was good and you were happy with the finished beer, it's no stuff-up

To counter my posts above, one of the tastiest beers I made was a Belgian Dubbel. Had a malt bill as long as your arm and about 4 hop additions. Man that was one tasty, complex brew!

 

[Jakechan]

If it was good and you were happy with the finished beer, it's no stuff-up

Well, going by that criteria then it was a stuff up
It still sits in a keg awaiting rescue, although it has mellowed somewhat with time.

I might do another simple MO + Crystal + 1 hop.

Cheers,
Jake

 

[PostModern]

Fixed that for you

I might do another simple MO + 1 hop.

 

[Jakechan]

Fixed that for you

Thanks

 

[mark_m]

+1 for ross' nssa, have brewed it several times with minor variations & all feedback has been good.
Mark

 

[Jakechan]

+1 for ross' nssa, have brewed it several times with minor variations & all feedback has been good.
Mark

Thanks Mark.
Ive just been reading through the recipe again actually, looking a definite goer in the near future.

 

[Tony]

CAP!

1.050, 35 IBU

52 deg protein rest for 10 min then mash at 65 for 1 hr. 90 Min boil.

70% pilsner malt
20% Flaked maize
5% carahell
5% carapils

10IBU Saphire FWH
25 IBU cluster 45 min boil
1g/liter saphire flame out

chill fast

If no saphire, hallertau or tetnanger are fine but saphire has such a smooth soft bitterness and goes so well with the softness of the corn.

Ferment with WLP833 @ 10 deg and cc under 4 for 2 weeks.

must brew!

cheers

 

[Jakechan]

CAP!

1.050, 35 IBU

52 deg protein rest for 10 min then mash at 65 for 1 hr. 90 Min boil.

70% pilsner malt
20% Flaked maize
5% carahell
5% carapils

10IBU Saphire FWH
25 IBU cluster 45 min boil
1g/liter saphire flame out

chill fast

If no saphire, hallertau or tetnanger are fine but saphire has such a smooth soft bitterness and goes so well with the softness of the corn.

Ferment with WLP833 @ 10 deg and cc under 4 for 2 weeks.

must brew!

cheers

Lock it in Eddy!

Thanks Tony, thats on the list now! Much appreciated.

Cheers,
Jake