My First Recipe

[400d]

ok, so after thinking a lot, I ended up with this:

batch size 23l
brewing method: BIAB with batch sparge

GRAINS
pale ale malt..............................5 kg
heavy roasted pale malt........0,5 kg
flaked barley..............................0,5 kg
TOTAL.....................................6,0 kg
--------------------------------------------------
HOPS
magnum (14%)....................15 g for 60 minutes
target (11%).......................10 g for 60 minutes
first gold(7%)......................30 g for 15 minutes
--------------------------------------------------
YEAST
safeale s-04
--------------------------------------------------
OTHER
irish moss..........................1 tsp for 15 minutes
dextrose............................100 g for 15 minutes
--------------------------------------------------


MASH
single infusion mash at 67 in a bag for 60 minutes
mash out at 75 for 10 minutes

SPARGE
double batch sparge with 10 minutes rests at 80


I really need advice on this one. this is my first recipe. thanks a lot people!

 

[Tony]

Whats heavy roasted pale malt? Im taking a guess at roast barley.

What type of beer are you looking at brewing?

cheers

Edit: and whats the dextrose for?

 

[manticle]

I'm not going to pretend I can advise you in any major way but a couple of questions might help sort out a few things.

First - what kind of beer are you aiming for? I'm assuming something along the lines of an English Bitter? Do you have a potential IBU?

Second - what's the dex for? I have no problem with the use of simple sugars but there should be a reason and an expected/desired outcome. 100g in the kettle looks too little to do much and may therefore be unnecessary.

 

[cozmocracker]

if you dont have it already, download the trial version of beersmith and punch in the details and compare to the style that your after, very useful tool and i have had some good successes with my own recipes thanks to it.

 

[Bribie G]

Are you in the UK or did you get that recipe from a UK book or website?

That sounds like their typical nomenclature. The 'First Gold' hops sort of give it away because AFAIK they are not available over here. Half a kilo of flaked barley sounds OTT and I wouldn't have a clue what the heavy roasted pale malt is :huh: If you are starting all grain brewing then you might want to look at a few recipes in the database here and get a feel for Australian ingredients which are readily available.

 

[Tony]

500g in 6kg is about 8 or 9% which isnt over the top for flakeb barley.

If its a stout..... which is what it looks like to me, it will be perfect.


A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 6.00
Anticipated OG: 1.055 Plato: 13.68
Anticipated EBC: 80.3
Anticipated IBU: 47.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.3 5.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
8.3 0.50 kg. TF Roasted Barley UK 1.033 1300
8.3 0.50 kg. TF Flaked Barley UK 1.034 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Magnum Whole 14.00 22.5 60 min.
10.00 g. Wye Target Pellet 11.00 13.0 60 min.
30.00 g. First Gold Pellet 7.00 12.3 15 min.


Only my guess.

 

[bconnery]

Are you in the UK or did you get that recipe from a UK book or website?

That sounds like their typical nomenclature. The 'First Gold' hops sort of give it away because AFAIK they are not available over here.

http://www.craftbrewer.com.au/shop/details.asp?PID=840
They might not be the same crop though.

I love First Gold...

Heavy roasted pale malt could possibly mean a home toasted malt of some sort? Otherwise it seems a strange way of saying roast barley...

 

[manticle]

http://www.craftbrewer.com.au/shop/details.asp?PID=840
They might not be the same crop though.

I love First Gold...

Heavy roasted pale malt could possibly mean a home toasted malt of some sort? Otherwise it seems a strange way of saying roast barley...

Roast barley usually refers to UNmalted barley that's been roasted so I would assume not. It is an odd description though - it's pale but it's been roasted.................




heavily.



Sounds a bit like pale black patent.

 

[bum]

A bit of googling points towards bconnery being on the money re: home toasting.

 

[400d]

Roast barley usually refers to UNmalted barley that's been roasted so I would assume not. It is an odd description though - it's pale but it's been roasted.................




heavily.



Sounds a bit like pale black patent.

ok, it was my mistake. I should have said just "roasted pale malt"... this is what I did actually.

I soaked some pale malt in the water for couple of hours, and then just roasted it in the oven at 70 C for 2 hours ant then at 175 C for 2 hours more...