Questions tagged [recipe-formulation]

Use this tag for question about your own recipes, when you want to achieve particular effect but don't know how, or you need verification. Do not use for questions where recipe-scaling or clone-recipe fits better.

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13
votes
8answers
54k views

How does lemon juice ferment into hard lemonade?

I'm interested in making a hard lemonade after my cider is done, but I'm having a tough time figuring out how the recipes I've found actually work, and what's the best way to ferment lemon juice. ...
9
votes
5answers
1k views

How do you make your own recipe?

I guess most people brew from kits, or from the many available recipes on the net. But for those few recipe formulators, how do you go about building a recipe? And, given the inexactness of brewing, ...
8
votes
6answers
6k views

Any good iPhone/iPad apps for brewing?

Looking for recipe formulation, IBU/SG calculations, brewing timers, inventory control, etc. A bonus if the app renders my iPhone waterproof(wortproof).
8
votes
3answers
278 views

Boosting a recipe for longer shelf life

I made a lot of beers last summer, and I realize that I made more than I could/would drink. Some (if not most) of my beers don't age well (at basement temperature of 18°C), although they were great ...
6
votes
2answers
17k views

What is the BU:GU ratio?

I've seen on recipe sites that it calculates an BU:GU ratio for your recipes. Could someone explain what this is?
5
votes
3answers
616 views

What ingredients contribute body to a cider?

I've been given a container of Suma concentrated apple juice,the concentrate used to make apple juice from concentrate, left over from a camp. I've made cider from it in the past, using just tap water ...
5
votes
3answers
5k views

How much peated malt to get a hint of smoke?

I've got some peated malt that a friend gave me, and I've been looking for some way to use it. My current idea is to brew an Irish Red Ale (OG 1.055, FG 1.012, IBU 21, SRM 16) with just enough peated ...
5
votes
3answers
2k views

Help keeping Black IPA from becoming Imperial Stout

I'm new to the home brew scene, and I've made a couple of extract brews from recipes in the beginners books that I own, so I've decided it's time to move on to attempting my own recipe. I want to ...
5
votes
2answers
209 views

Analytics for Beer

So, I am very new to home brewing, my first batch has been fermenting for about a week. I have been a beer enthusiast for years, so I am really enthusiastic about this new hobby of mine. By trade, I ...
5
votes
1answer
291 views

saffron in home brewing - taste, aroma and colour

I'm planning to add some in my mead because we have the best saffron in our country. anyone ever tried to add saffron in their mead, wine or beer during first or second fermentation? i know it can ...
5
votes
3answers
375 views

Maintaining Optimal Flavor in a Brown Ale

I've brewed a lot of Brown Ales, and one thing I have noticed from batch to batch is fairly swift flavor degradation. The beer will taste excellent after two weeks of conditioning. I'll be able to ...
5
votes
4answers
3k views

How is the length of each fermentation determined?

When crafting an original recipe, how do brewers determine the length of time at each stage of fermentation? Obviously, several factors weigh in, including the exact composition of the wort, the ...
5
votes
1answer
100 views

Input on recipe idea (are my calculations correct)

I'm looking for some input as to whether my planned recipe looks right. I have only just finished my first ever brew and wanted to try my hand at pulling together my own recipe (but I am not skilled ...
4
votes
4answers
3k views

How does a yeast starter affect original gravity reading?

I've prepared a 1qt (~1L) yeast starter according to instructions from Wyeast.com. I didn't measure its gravity, but in theory it should be about 1.040. I am brewing a 5 gallon batch of high gravity ...
4
votes
3answers
583 views

Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?

I've done some research on wines and beers of Ancient Egypt and I've decided I want to try and brew a beer based on the ingredients that would have been available at the time. I don't want to make a ...
4
votes
3answers
366 views

How to increase sweetness without adding body?

Most methods, like increasing mash temperature, adding oat flakes, or using lactose, increase body even more than sweetness. Are there any methods to increase sweetness only, without affecting body? ...
4
votes
1answer
825 views

Inverted sugar specific gravity?

I'm doing a recipe, and I'll use inverted sugar that I cooked yesterday. But I don't have idea how to handle the specific gravity. I tried to use the densimeter, but it's useless.
4
votes
2answers
100 views

How is peanut butter flavor added to beer?

I've encountered several commercial beers with peanut butter flavor and I'm interested in making something similar but I'm not 100% sure how to go about it. I've seen reference to peanut butter ...
4
votes
3answers
2k views

Adding Ingredients to an IPA Kit

I am a home brewing newbie from the UK. I have made 2 batches so far; my first was a 1 gallon IPA kit using grains which I was relatively happy with for a first attempt; the second was a 40 pints IPA ...
4
votes
2answers
691 views

Will simple Sugar make my "pseudo-lager" finish drier?

This weekend's brew is going to be a Pilsner. I don't have the set-up to lager at the moment, so I aim to ferment with US-05 at around 16C (60F or so). I did this a while ago and came out with a ...
3
votes
4answers
262 views

Doubling a mead recipe

If I double a mead recipe, do I need to double the yeast I put in to have the same fermentation time? I'm doubling a small batch from a half gallon to a gallon, would I need to add a second packet?
3
votes
7answers
126 views

How do you take ingredients from a brewer's website and make a recipe

A lot of commercial brewer's websites give grain bills and hop profiles for their various beers. I was wondering if there is a way to take that information, perform some calculation on it (whether ...
3
votes
2answers
622 views

Formulating a recipe with birch sap

Background Based on my searching here and elsewhere, brewing with birch sap is quite uncommon with brewers (although I did find one brewer that mentioned brewing with maple sap). So I'd like to get ...
3
votes
2answers
101 views

Steep caramel malt in all grain brew?

Are there any situations when this would be needed, or make any sense? Steeping base malts usually makes no sense at all, and changes to taste made by steeping black malt or roasted barley instead ...
3
votes
1answer
576 views

Peaches in Cider

I have about 8 jars of peaches in light syrup I bought from Costco. I want to add these to a 5 gallon batch of Cider. I'm going to a peach cobbler flavored cider. I'm also planning on adding brown ...
3
votes
2answers
2k views

What are the best Android Apps for homebrewing

I have noticed there are a bunch of homebrewing tools/apps available in the android store. I'm wondering what the best ones are. Some of them you have to pay for, i'm okay with paying for an app if it'...
3
votes
2answers
535 views

Scaling from partial boil recipe to full

So for the NB Innkeeper, I've read the ibu's should be mid 30's, and their extract kits account for partial boil. The same additions once scaled for a 6 gallon boil shoots to mid 40's. I'm guessing ...
3
votes
1answer
278 views

Formulating a recipe

Can anyone guess at how to build a clone recipe? Its for Duclaws Sweet Baby Jesus, a friend requested a clone. Their website only says it's a Black beer, a Chocolate Peanut Butter Porter. Their ...
3
votes
1answer
127 views

Would this grain bill make "true" Irish Red Ale?

I have a problem. I've read BJCP description of Irish Red Ale, and many recipes and... they don't quite match. Some recipes use crystal malt. Some does not. Most use roasted barley. Some do not. Many ...
2
votes
3answers
4k views

Special B -OR- CaraPils?

working on improving recipe formulation and wondering which is better? Looking for good mouth feel and head retention,(who isn't I guess) but most of all a big malt forward beer. In doing unrelated ...
2
votes
2answers
520 views

What should I do with this 1-lb brick of maple sugar?

Last year I was in Quebec with family and I picked up a 500-gram (1-lb) brick of maple sugar from the marketplace. This stuff is so hard that the locals use a cheese grater on it. It was cheap too. ...
2
votes
4answers
170 views

Is taking the gravity reading of a commercial beer useful when trying to clone?

I'm going to attempt a clone of a commercial beer. I already know the hops used and base malt. Obviously I know the ABV too. My question is if I take a gravity reading of the beer from the bottle ...
2
votes
1answer
220 views

Reusing water from boiling corn cobs?

I will be boiling corn cobs and I was thinking about reusing this water to make a brew batch. I know some commercial breweries use corn as an ingredient, but I am unsure how. I am thinking that a ...
2
votes
2answers
56 views

Potential Bitterness of Using 3 Pounds of Dark Grains

I've been putting together the following oatmeal stout recipe, going for a kind of jam-on-nearly-burnt-toast sort of flavor: 8lb Maris Otter 2lb Flaked Oats 1lb Caramel 120L 1lb Special B 1lb Roasted ...
2
votes
2answers
901 views

How to improve my homemade Hooch

I've been making home hooch for about a year now. I put lots of sugar, let it get almost hot, add a good amount of yeast and wait. I put it in 5 liter plastic jugs with the cover not screwed on. ...
2
votes
1answer
135 views

Would this grain bill make an Amber Ale?

I am planning a small experimental 1 gallon BIAB batch of something like an Amber Ale. According to one article I've found: Description of Typical Grain Bill Amber Ale is traditionally made with ...
2
votes
1answer
298 views

Grape-like flavors in beer

A local brewery has a Scottish ale that I love which had a really interesting, though subtle, grape flavor (somewhere between Concord grape and artificial grape). I'm fairly certain I've noticed the ...
2
votes
3answers
2k views

Recommendations for a beer style w/ Cherry Extract

This summer I bought some fresh tart cherry extract from the area I grew up in Northern Michigan, and I've been excited to use it in a recipe. Any recommendations on what style would be good with ...
2
votes
1answer
126 views

adding 1 g to 5 g recipe - keep OG the same

So i've got a 5 gallon partial mash kit(OG 1.065), and I am looking to add around a gallon to increase my yield for the session. What formula could I use to know how much extra dme to use to keep ...
1
vote
4answers
194 views

First brew - OK to substitute malt/hops, and how much water should I be boiling?

I've been reading John Palmer's How to Brew and I'm getting ready for my first brew day in a few days. I'm aiming to follow the basic 'Cincinnati Pale Ale' recipe that he provides but I'm going to ...
1
vote
3answers
125 views

Red wine recipies

I'm a new brewer and I want to brew a red wine. Anyone have a good red wine recipie that's easy to make and tastes good? I don't want to buy a kit and I want to use grapes found in the grocery store. ...
1
vote
3answers
89 views

Creating Brew Recipes

This is more of a general question that I'd like to throw out to homebrewers that like to 'experiment' with beer recipes. I've been through enough all-grain brews now that know my equipment fairly ...
1
vote
2answers
1k views

Styles other than steam suited for use of Northern Brewer hops

So I have a one pound bag of northern brewer hops (along with about a half pound left of amarillos). Any suggestions for a recipe or style? I'm typically pretty boring, love to brew APA's, IPA's (...
1
vote
2answers
72 views

Help me improve my Canadian Blonde recipe

I made many great stouts in the past, but blondes seem more difficult to get right. I looked on the web for an all-grain Canadian Blonde recipe (basic blonde similar to a Budweiser). I found a few ...
1
vote
1answer
566 views

Low ABV stout recipe

I'm thinking about doing a series of lightweight, flavorful beers. The fact is, I'm not going to drink more than one or two beers a night: I want to be able to drive my kids to the ER if I have to. ...
1
vote
2answers
468 views

How to substitute liquid yeast in recipe

I'm starting out on homebrew beers, made some all-grain recipes already and I want to try some new recipes, but, where I live is very difficult to find liquid yeast, and almost all recipes (mainly on ...
1
vote
1answer
215 views

Should the starter volume be included in the overall batch size?

I'm giving my first starter a go: a 2.4L starter for a 21L batch overall. Since this looks like it will account for over 11% of the total volume, should I recalc for a 23L / 19L batch? Or should I ...
1
vote
1answer
41 views

Big beer extract impact?

My system can comfortably mash up to 10kg of malt. But it can easily fly sparge only 5kg. 8kg is doable, but stretching it. In my recipe I have: 5kg Pale Ale 1kg Munich I 1kg Munich II 1kg ...
1
vote
3answers
87 views

First time making a recipe!

So I decided to throw some ingrediants together for my first recipe! The recipe is an extract American IPA I was wondering if some of you guys could give me advice on what to add or get rid of before ...
1
vote
2answers
257 views

How should I determine a ratio between malts?

I am new to the home brewing community and have a question regarding some malts I am using on my next batch. After using a few beer kits from Brewers Best, I am taking a spin at trying to gather my ...