Hot answers tagged recipe-formulation
6
It's a rough guide to how much bitterness vs sweetness is in the beer.
BU stands for bittering units, most often as IBU - international bittering unit.
GU stands for gravity unit - the number in thousandths after the 1 of the original gravity. A 1.040 beer has 40 GUs, while a 1.105 beer, has 105 GUs. It's a rough guide to how much sugar and thus sweetness ...
5
You could try this, if you have an accurate scale:
Dilute the syrup to a 10% solution, by weight. For example, 90 grams of water and 10 grams of invert sugar. Mix it very well, and measure the gravity with your hydrometer. The Brix/Plato scale on the hydrometer is the most useful here, as it shows percent sugar, as sucrose. You can use this reading to ...
4
It's the ratio of Bittering Units to Gravity Units. Higher numbers indicate more perceived bitterness. The intention is to create a balanced beer. The high finishing gravity of strong beers offsets the perceived bitterness. Hence, strong beers need more hops to achieve the same level of perceived bitterness as weaker beers.
You calculate the BU:GU by taking ...
3
With a starter that large, it's best to pour off the starter wort.
To do this, you can either leave it for a few days for the yeast to settle out, or put the starter in the fridge a few hours before it's needed. Either way, once the yeast have settled, you can pour off the starter wort.
You can then put the yeast somewhere that's close to pitching ...
3
The ingredients definitely do not translate exactly. Like hops you will also want to add them at different times during your wort boiling or right before you seal for the amount of bitter flavor vs other aspects they can provide (preservative, sweetness, earthiness, etc). I only have a few years experience so I don't want to lead you astray with estimates, ...
2
Sima is a traditional Finnish drink that is basically hard lemonade...
In a large non-reactive pot (stainless steel or ceramic coated, NOT aluminum), boil 3 liters (+ 1 cup to allow for evaporation, spillage ect.) of water with 2-3 cups white sugar, brown sugar, honey or any combo thereof (more sugar = more alcohol). When dissolved, add 2-4 thinly sliced ...
2
If you want an American NW style IPA and based upon your hop choices I would say use Citra and Cascade. Made up a recipe for you on hopville. Check it out and let me know if you have any questions:
http://hopville.com/recipe/1677798
I suggested using the American Ale II yeast, but doesn't look like they sell that at your HB store. So substitute for ...
2
Purism aside about whether peated malt belongs in an Ale, I used peated malt in a Scottish Ale - just 0.7% of the grist. While I can't say I noticed a specific smokiness, there was a lot more going on in the beer ingredients-wise, but it did lift the ale and add complexity. I was very happy with the result. So, I'd go for 1%.
Best to add too little and ...
1
To answer your first question: "In the base malt or steeped".
Saison Dupont uses a mashing method, they do not used steeped grains because all the specialty grains can be added to the mash to achieve the desired flavor as well as fermentable sugars. I will go out on a limb and say that 99.9% of commercial beers do not use the steeping grain method used in ...
1
Brewmasters had an episode on Ancient Ale, where Sam headed to Egypt to try and create a traditional Egyptian brew with the help of a couple of Egyptologists. They ended up brewing "Ta Henket" (source):
It was brewed to 11.4 Plato with Emmer (an ancient form of wheat) and
loaves of hearth baked bread and flavored with dom-palm fruit,
chamomile, and ...
1
I made a dark brown ale with tart cherry concentrate added in secondary. It works better with malt-forward recipes, rather than an IPA. There will be quite a bit of tartness, especially when young so I think it balances better with sweetness rather than hop bitterness.
The tartness smooths out with age and after 2 months or so more of the cherry flavor ...
1
I feel tart cherries will work with a variety of styles, but to speak to my own personal experience, I have made a Lambic (Kreik) and IPA with fresh mountmorency (tart) cherries.
The Lambic turned out great, and would highly recommend that.
The IPA, not so much. As you stated, the citrus/pine flavors from high levels of late addition hops completely ...
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