"I Like Beer"

Beer Recipes
1

Seeking suggestions for beer recipes, using only what’s in inventory.
8 lbs grain used for each batch, which equates to 4 recipes, 4.5 gallon (in fermenter) batches.
Every batch will ferment in mid 60’s.

Current inventory:

  • US-05 Yeasts
  • 4oz Organic Dried Sweet Orange Peel
  • 16oz Mt Hood-Pellet, 5.1AA
  • 8oz Magnum-Pellet, 14.8AA
  • 8lbs Riverbend Heritage (6-row)
  • 8lbs Riverbend Appalachian Wheat (Soft Red Wheat)
  • 16lbs Ephiphany Vienna

Thanks

2

I recently brewed an American Wheat using those Riverbend malts, and it came out amazing. Here’s my recipe for a 3-gallon batch:

[quote]Title: Sundew Wheat

Brew Method: BIAB
Style Name: American Wheat Beer
Boil Time: 60 min
Batch Size: 3.8 gallons (ending kettle volume)
Boil Size: 4.3 gallons
Boil Gravity: 1.042
Efficiency: 80% (ending kettle)

STATS:
Original Gravity: 1.048
Final Gravity: 1.010
ABV (standard): 4.96%
IBU (tinseth): 28.52
SRM (morey): 4.53
Mash pH: 5.3

FERMENTABLES:
3 lb - Appalachian Wheat (50%)
2 lb - Heritage (33.3%)
1 lb - Southern Select (16.7%)

HOPS:
18 g - Vic Secret, Type: Pellet, AA: 17, Use: Boil for 10 min, IBU: 20.99
18 g - Nelson Sauvin, Type: Pellet, AA: 11.1, Use: Boil for 5 min, IBU: 7.53

MASH GUIDELINES:

  1. Temperature, Temp: 172 F, Time: 60 min, Amount: 17 qt, Temp ramp

YEAST:
Omega Yeast Labs - Sundew OYL-401

TARGET WATER PROFILE:
Ca2: 100
Mg2: 1
Na: 50
Cl: 125
SO4: 125
HCO3: 60
[/quote]

Based on your ingredients, I’d sub the Vienna for the Southern Select in my recipe, replace my hops with a bittering charge of Magnum at 60 minutes, use US-05 for the yeast, and I think it would a great option to use the orange peel in this one.

3

Based on your ingredients, I’d sub the Vienna for the Southern Select in my recipe, replace my hops with a bittering charge of Magnum at 60 minutes, use US-05 for the yeast, and I think it would a great option to use the orange peel in this one.

[/quote]

I believe it was you who brought my attention to those malts in another post.
Never used 6-row, I also thought it was animal feed :>
I also thought the orange peel would go well with wheat, maybe a short
10 minute steep with 1 1/2 - 2 oz, tried 1 oz, taste very very faint.
I believe the 172 was for strike water ?  If so, I always use 173 as strike water.

Thanks for feedback, running low on creativity.
Since going all grain, I always create the malt bill, hop combo.

Looks good to me, converted to even 8 lbs, AG batch#58 will be 4lbs Wheat, 3lbs 6-row, 1lb Vienna, Magnum, Orange Peel.
That leaves 15lbs Vienna, 5lbs 6-row, 4lbs Wheat for 3 recipes.

4

Sorry, I should have edited my mash temp before posting. I use an Anvil and my typical mash is to mash-in at 145F, then lower the controller power and slowly ramp to 172F over the course of about 90 minutes.

That wheat has a fantastic flavor, as does the Heritage malt. I plan on keeping both in stock in my brewery long-term.

5

Our grain to water ratio is very similar.
Those of us who brew session brews can’t follow the heard.
Scaling down recipes to lower ABV, often doesn’t work well.
Lower ABV brews require more robust/flavorful grain per pound.
Using 10lbs pilsner for a 4.5g batch is much more flavorful
than 8lbs pilsner.  Higher ABV brews are great for occasional
drinkers.  Those of us who drink daily/often, the higher ABV
brews should be avoided/limited.  I personally have 2 home-brews
with dinner every night.  Being only a session home brewer I am
slowly upping the percentages of more robust grains, that
a higher ABV brewer couldn’t get away with.  Maybe a touch of
Munich would help the lightly flavored grains.  I look forward
to brewing your recipe.

Ramble over…

6
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That wheat has a fantastic flavor, as does the Heritage malt. I plan on keeping both in stock in my brewery long-term.

[/quote]

Agreed !
First beer of this batch tasted last night, very good beer.
Mild and smooth.  Impressed so far with River Bend malts.

Thanks