Recipe Formulation

[cubbie]

Hi I have been searching for some good info on recipe formulation in regards to what malts to use and how much (eg % of each type of malt). In line with that I am also after some detailed info on Malt profiles - such as what characteristics they impart. Generally I tend use recipe's that others have created and adjust slightly to my volumes, hops and yeast, with very if any changes in the malt.

I haven't been able to find a good thread here, but perhaps I need to adjust my search words. Any links or info would be great.

Cheers,

Cubbie.

 

[Kleiny]

Buy Designing great beers

Throughout the book it gives you exact formula, and recomends malts and hops for particular styles based on entries for brewing comp

gives you the info you crave

Kleiny

 

[razz]

http://www.weyermann.de/eng/produkte_neu.a...7&sprache=2
Plenty of good info about their malts, even recipes. Craftbrewer website has malt specs for everything they sell. You could search for other maltsters also.
Is maltsters a word? or did I just make one up.

 

[Stuster]

That's a very general question. It's kind of like asking how to design meals, there are so many different aspects to it and partly it depends on the taste of the cook. I'd suggest thinking about one kind of beer that you want to make first and see how people make that style. Then come up with some ideas yourself, post them up here and see what feedback people give you on your recipes. Then brew them, making sure you take complete notes, and see what the results are.

Kleiny's suggestion is one good way to start. The Style of the Week threads should also give you a handle on how some people like to make particular styles. In terms of malts, the software programs (Beersmith, Promash etc) often give an indication of what percentage you should use of particular grains as a maximum and what they impart. There's also the information in the BJCP guides on particular styles, where they often give you an idea of what is typically used in that style. There's also information on grains (although it uses US terminology) in How to Brew here and even in Wikipedia here. There's good info on hop varieties here.

 

[newguy]

+1 for Designing Great Beers. As for malts, taste them. Seriously, even your base 2 row or pilsner malt. You'd be surprised how much of the raw grain taste shines through in the finished beer.

I wrote an article for my club's newsletter on recipe formulation last year which you may find useful: View attachment Recipe_Formulation_Dec_2007.pdf

I'm very numbers oriented. If you're not, another member of my club wrote a recipe formulation article and their approach may suit you better. You can find that particular newsletter here. In case the link breaks sometime in the future, it's the December 2007 edition from the Edmonton Homebrewers Guild (EHG).

 

[Kleiny]

Plenty of good info about their malts, even recipes. Craftbrewer website has malt specs for everything they sell. You could search for other maltsters also.
Is maltsters a word? or did I just make one up.

Most malting companies have all their specs on their web site
this helps with character and expected efficiency but actual recipe formulation comes down to experience, reading knowledge and style guidelines
read about the style and you will get a picture of what malts, hops and yeast you should use to achieve it. thats not to say that beers out of style are not great.

 

[cubbie]

Thanks guys I will look into your suggestions.