Post by Stephen on Mar 10, 2020 21:33:51 GMT -5
All,
Now that we have a style: Belgian Tripel/Golden Strong (winning by a slim margin over Irish Red Ale) we can now get into recipe creation. As noted at the meeting, I am working to the best of my ability to come up with a equipment profile (I've contacted OBK and SS Brewtech to get as many specs as I can) for the brew system but some of that may need to be tweaks on brew day FYI in terms of water usage and mash tun deadspace. For now we will focus on formulating a decent recipe for the beer we want to create.Some thoughts I expressed at the meeting are:
Style: This is just a ballpark. It's not meant to be done to BJCP standard so suffice to say we're building a higher ABV beer that will be golden in colour and using Belgian yeast. All other parameters of the style are up for debate and alteration if it gets to a beer that will be better.
Cereal: I've questioned the forums on brewing with cereal adjuncts and the info I've gotten is an average of 1 box per 5 gallons. This can be changed but while understanding the impact it will have on the final beer. Note that I am in contact with someone who brewed a cream ale with the Birthday Cake cereal and he notes the cereal is mostly corn and thats really all that came through in the flavour. As a result, we'll have to look at what other additions will make it work. The flavour notes on the cereal are sweet, vanilla and a touch of "fruitiness" as to represent the sprinkles. In lieu of the cereal providing those we need to create some note of them via other means. As for gravity the cereal will provide I'm still trying to gather some info on that as almost all of it likely converts to sugars in the mash.
ABV: My suggestion is we build an all grain recipe to a reasonable gravity and then add the cereal knowing it will bump it up and were it lands, it lands unless we get more info.
And with that I ask you to post some recipe formulations and remember, it does not have to be traditional. If we want to use base grains or hops that are not typical for the style because we think it will add to the flavour then I say lets do it! Remember, we already won the fermenter so lets have fun with this.
Cheers,
Stephen
Now that we have a style: Belgian Tripel/Golden Strong (winning by a slim margin over Irish Red Ale) we can now get into recipe creation. As noted at the meeting, I am working to the best of my ability to come up with a equipment profile (I've contacted OBK and SS Brewtech to get as many specs as I can) for the brew system but some of that may need to be tweaks on brew day FYI in terms of water usage and mash tun deadspace. For now we will focus on formulating a decent recipe for the beer we want to create.Some thoughts I expressed at the meeting are:
Style: This is just a ballpark. It's not meant to be done to BJCP standard so suffice to say we're building a higher ABV beer that will be golden in colour and using Belgian yeast. All other parameters of the style are up for debate and alteration if it gets to a beer that will be better.
Cereal: I've questioned the forums on brewing with cereal adjuncts and the info I've gotten is an average of 1 box per 5 gallons. This can be changed but while understanding the impact it will have on the final beer. Note that I am in contact with someone who brewed a cream ale with the Birthday Cake cereal and he notes the cereal is mostly corn and thats really all that came through in the flavour. As a result, we'll have to look at what other additions will make it work. The flavour notes on the cereal are sweet, vanilla and a touch of "fruitiness" as to represent the sprinkles. In lieu of the cereal providing those we need to create some note of them via other means. As for gravity the cereal will provide I'm still trying to gather some info on that as almost all of it likely converts to sugars in the mash.
ABV: My suggestion is we build an all grain recipe to a reasonable gravity and then add the cereal knowing it will bump it up and were it lands, it lands unless we get more info.
And with that I ask you to post some recipe formulations and remember, it does not have to be traditional. If we want to use base grains or hops that are not typical for the style because we think it will add to the flavour then I say lets do it! Remember, we already won the fermenter so lets have fun with this.
Cheers,
Stephen