Ducatiboy stu
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Over the years I have seen many ask about designing an AG/extract/whatever and the same mistakes get made.
I have designed a recipe with 500 grains and 100 hops....will it work?
Yes..well...maybe.
A good beer needs balance. A balance of grains and hops.
You need to look at the balance of grains in overall sweetness. Too much Crystal can make a beer too sweet. To much Choc Malt can make it bitter.
You need to balance your hop bitterness to suit the sweetness of your grain bill. SG:IBU is a ratio that I have not seen talked about for years on here with regard the overall recipe design. It is an essential ratio when designing a beer. Different beers have different ratios.
An example:
A Coopers Pale Ale is roughly 1055@35IBU.
Ratio of 55:35.
An IPA is obviuosly a higher SG:IBU
Another thing I have noticed is that brewers want to use heaps of different malts in the grain biill.
You don't need to. Select the right amount of grains in good ratios and you will get great beer.Try designing a beer with 3 malts. Most good beers only need 3. Sometimes 4.
Hops. There are so many hop varieties that your head can explode. But, keep your hop bill to 1 or 2. Dont overcomplicate a simple enjoyable beer. 3 hops are great if you balance the bitterness-flav-aroma. Look at your bitternes/flav/aroma. They all need to be balanced and the right hops need to be used for the right addition. POR is a great bittering hop if used up to 30ibu (at 55 SG) . Makes a less than ordinarry flavour and even worse aroma.
I hope this thread is about designing and how to balance your beers
My above comments will not suit everyone, and are what I have learnt. Some love their 10min ales, others like SMASH.
All styles have their place and all styles should be encouraged.
This thread is hopefully about designing and helping those design their own from scratch.
I have designed a recipe with 500 grains and 100 hops....will it work?
Yes..well...maybe.
A good beer needs balance. A balance of grains and hops.
You need to look at the balance of grains in overall sweetness. Too much Crystal can make a beer too sweet. To much Choc Malt can make it bitter.
You need to balance your hop bitterness to suit the sweetness of your grain bill. SG:IBU is a ratio that I have not seen talked about for years on here with regard the overall recipe design. It is an essential ratio when designing a beer. Different beers have different ratios.
An example:
A Coopers Pale Ale is roughly 1055@35IBU.
Ratio of 55:35.
An IPA is obviuosly a higher SG:IBU
Another thing I have noticed is that brewers want to use heaps of different malts in the grain biill.
You don't need to. Select the right amount of grains in good ratios and you will get great beer.Try designing a beer with 3 malts. Most good beers only need 3. Sometimes 4.
Hops. There are so many hop varieties that your head can explode. But, keep your hop bill to 1 or 2. Dont overcomplicate a simple enjoyable beer. 3 hops are great if you balance the bitterness-flav-aroma. Look at your bitternes/flav/aroma. They all need to be balanced and the right hops need to be used for the right addition. POR is a great bittering hop if used up to 30ibu (at 55 SG) . Makes a less than ordinarry flavour and even worse aroma.
I hope this thread is about designing and how to balance your beers
My above comments will not suit everyone, and are what I have learnt. Some love their 10min ales, others like SMASH.
All styles have their place and all styles should be encouraged.
This thread is hopefully about designing and helping those design their own from scratch.