Recipe Design
Recipe Design
Recipe Design
•Ingredients
•Process
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Recipe Design - Ingredients
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Malts and Adjuncts
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Malt Categories
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Malt Category Examples
Pilsner, 2-Row Brewers, Pale Ale, Vienna, Munich,
Base Malts Pale Wheat Malt, Malted Oats, Rye Malt, Malted
Corn
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Base Malts
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Base Malts – Characteristics (subjective)
Lighter • Pilsner: mild, sweet, honey notes, hay, cracker
& more
ferment-
able
• 2-Row Brewers: neutral
• Pale Ale (e.g. Golden Promise, Maris Otter): sweet, rich,
nutty, bready
Darker &
less
ferment-
• Vienna: sweet, honey, nutty
able
• Munich: honey, bready, subtle caramel, toasty
• (Pale) Wheat Malt: bready, biscuit. Improves foam.
• Malted Oats: nutty. Silky mouthfeel. Bad for foam.
• Rye Malt: grainy, earthy. Improves foam. Dry mouthfeel.
• Malted Corn: earthy, sweet, vegetal
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Toasted Malts
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Toasted Malts – Characteristics (subjective)
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Caramel/Crystal Malts (aka C-Malts)
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Color C-Malt Flavors
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Dark Roasted Malts
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Dark Roasted Malts – Characteristics
(subjective)
• Coffee (130-170 Lov): Coffee Flavors, Moderately Roasty
• Pale Chocolate (~220 Lov): Coffee, Cocoa. Moderately
Roasty
• Chocolate (350-475 Lov): Coffee, Cocoa, Burnt Roasty
• Carafa I, II, III (340, 431, 525 Lov): Roasty
• Carafa Special I, II, III (340, 431, 525 Lov):
“Debittered”…Dehusked and Less Roasty than regular
Carafa
• Black Patent (500-625 Lov): Very Roasty, Bitter, Subtle
Currant/Blackberry
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Adjuncts
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Adjunct Grains – Characteristics
Most are available in both “raw” (unprocessed) and flaked forms. Raw
grains benefit from a cereal mash, which gelatinizes the starches,
making them available to the main mash.
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Some Non-Grain Adjuncts
• Table Sugar (Sucrose): 100% Fermentable. Neutral Flavor. Boosts
ABV without adding body
• Corn Sugar (Dextrose): Nearly 100% Fermentable (some water
content). Metabolically easier for yeast to use than table sugar.
• Brown Sugar/Piloncillo: Caramel/Toffee flavor. Less fermentable.
• Molasses/Black Treacle: Smokey/Bitter. Less fermentable.
• British Invert Syrups/Belgian Candi Syrups: Various colors. Flavor
ranges similar to Caramel Malts. Darker colors less fermentable.
• Lactose (Milk Sugar): Not fermentable by ale/lager yeast strains.
Adds body and sweetness. About 20% as sweet as (unfermented)
table sugar.
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Hops – Some Major Groupings and General
Characteristics
• Nobles/Quasi-Nobles: Grown in Germany Herbal/Spicy
characteristics
Hops (dry hops) provide most of the Haze in New England IPAs.
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Hops – Some Popular Examples
Hop Characteristics Common Use
Amarillo Citrus, Orange, Floral IPAs, Wheat Beers
Cascade Floral, Spicy, Citrus, Grapefruit West Coast IPAs, American Ales
Centennial Floral, Citrus West Coast IPAs, Wheat Beers
Challenger Pine, Fruity, Grassy, Spicy English Ales, American Ales
Citra Citrus IPAs, Wheat Beers
Columbus Orange, Grapefruit, Earthy, Spicy West Coast IPAs
East Kent Goldings Herbal, Floral, Grassy, Orange Peel English Ales, Belgian Ales
Galaxy Passion Fruit, Citrus NEIPAs
Hallertau Mittelfrüh Herbal, Earthy, Hay, Spicy, Floral Lagers, Belgian Ales, Hefes
Idaho 7 Tangerine, Herbal NEIPAs
Magnum Neutral, slightly Fruity Bittering
Mosaic Citrus,Pine, Bueberry,Peach, Tropical IPAs
Motueka Tropical, Citrus NEIPAs
Riwaka Kumquat, Grapefruit Pilsner, IPA, Saison
Saaz Spicy, Earthy Lagers
Sabro Tangerine, Coconut, Tropical, Stone Fruit IPAs, Wheat Beers
Simcoe Pine, Passion Fruit, Berry, Bubblegum, Citrus West Coast IPAs
Strata Strawberry, Passion Fruit, Grapefruit IPAs
Vic Secret Pineapple, Pine, Passionfruit NEIPAs
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Yeast – Some Major Strain Groupings and
General Characteristics
• American: generally the cleanest, most neutral ale
strains
• English: usually more fruity (esters), less attenuative,
and faster flocculation than American strains. Some
more prone to diacetyl production.
• Belgian: often highly phenolic/spicy and fruity. Some
tolerant of high fermentation temperatures.
• Hefeweizen: Clove and Banana
• Lager: cleanest strains, especially when fermented cold.
Some more prone to diacetyl production.
• Kveik: Tolerant of very high fermentation temperatures.
Some cleaner than others. Just Say No to Kveik “Lagers.”
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Process Considerations Related to Recipe
Design
• Mash Time: Longer Mash Times yield more fermentable worts.
• Mash Temperatures: Temps at/below 151F yield more
fermentable worts. Above 151, the higher the Temp, the Lower
the fermentability. And Step Mashes can yield the most
fermentable worts.
• pH
• Higher Mash/Boil pH yields darker color
• Higher Mash pH yields more mouthfeel
• Hops increase beer pH.
• Lower beer pH accentuates hop flavors
• Boil Time: Longer boils may be appropriate for recipes with
large amounts of Pilsner Malts, to avoid noticeable DMS in beer.
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Recipe Tweaks/Troubleshooting
Beer is/has… Try…
Mash Longer and/or at Lower Temp. Cut back on Caramel/Crystal Malts. Use a
Too Sweet
More Attenuative Yeast Strain
Mash Shorter and/or at Higher Temp. Add Caramel/Crystal Malts. Use a Less
Too Dry
Attenuative Yeast Strain. Add Lactose.
Make sure mash pH is not too high. Reduce Caramel/Crystal, Toasted, Roasted
Too Dark
Malts
Too hazy Reduce Flaked Barley/Wheat/Oats. Cold Crash/Condition and/or use Gelatin.
Not hazy enough Add Flaked Barley/Wheat/Oats. Increase Dry Hops
Bad Foam Retention Add Wheat or Rye. Reduce Oats. Add Dextrin Malt. Add Roasted Malts
Replace 2-Row Malt with another Base Malt. Add Vienna, Munich, or Toasted
Lack of Malt Character
Malts
Poor Mouthfeel Mash at Higher Temp. Add Malted Oats
Too Much Body Replace some Base Malt with Flaked Corn or Rice, or Sugar.
Too Roasty Reduce Dark Roasted Malts or Roasted Barley, or replace with Carafa Special
Not Chocolatey Enough Mix Brown Malt, Pale Chocolate and Chocolate Malts. Add a hint of Vanilla.
Not Enough Fruity Esters Use an English Yeast Strain. Ferment at Higher Temperature.
Too Many Esters Use an American Yeast Strain. Ferment at Lower Temperatures.
Objectionable Buttery Flavor Longer Fermentation. Diacetyl Rest. Use a Yeast Strain less prone to Diacetyl.
Green Apple Flavor Longer Fermentation.
IPA Tastes Dull Add Citric Acid after fermentation
Cooked Corn/Vegetal Flavor Longer Boil Time.
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