Planning 8 recipes for beer garden event need recipe help

[morrillt]

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I need help figuring out what briess malts to order for a 2000lb order of barley for 8 beer styles (max that fit in my keezer).

I would like to order all my malts from one place, and am working with briess for bulk pricing.

I want to do 20 gallons of each style for the event, its ok if i have grain left over.

So my question is can someone help me plan my recipes so that I have 8 recipes which use nothing but briess products... for a good variety of styles?


I know I want
1. Janets Brown Ale - http://www.ratebeer.com/beer/russian-river-janets-brown-ale/108628/
2. Prairie Oatmeal stout - http://www.beersmith.com/Recipes2/recipe_302.htm
3. A Spicy, sunshine wheat clone, wheat beer, looking for a solid base recipe
4. A Fruity wheat beer, will add amazonian citrus fruits, looking for a solid base recipe
5. Looking for a solid IPA recipe.
....3 slots open, for whatever, maybe a spicy jalapeno?

Not interested in lagers....

I am looking for recipes just to round out the flavor profiles, and again beers that can be made with just briess malts. List of briess here - https://s3.amazonaws.com/uploads.hipchat.com/50014/367330/W6GrmpC40zwQCed/Briess_Pricing_Malt%20Whole%20Kernel_Pallet.pdf

Any Ideas? Also I would like to possibly sub out janets with a higher ABV recipe, i want 1-2 beers to be 7.5%+ with a second running companion....

Best,
Todd

[kal]

Hi Todd,

Briess makes pretty much every malt type so you can pretty much make any beer imaginable. Some will however argue that to make true to style beers, you should be using malt from the region. Ie: Briess would therefore only be correct for North American beers. For a German or European style you should use Weyermann or similar, and for a UK style you should use Bairds, Crisp or similar.


Take a look here for some ideas:

http://www.theelectricbrewery.com/recipes


Since you're ordering in bulk, you'll only be be able to buy full sacks. For some of the darker kilned malts (like roasted barley) a full sake would last the average person 100 years since you'll often only use an ounce or two For some of the higher lovibond crystals, it may last you 10 years. Too long. So don't buy your specialty malt by the sack, only the base malt.

That would basically be:

2-row (for North American ales and lagers)
pilsner (for German and European lagers, some specialty ales)
Maris Otter / Pale (for English style ales)
Domestic wheat (for all wheat beers)

More details here:

http://www.theelectricbrewery.com/parts-list-using?page=9

They don't seem to have Maris Otter, but you can 'mimic' it by blending, possibly some 2-row with Vienna or Munich.
Depending on what you're making, the first 3 could even be subbed for each other.

YMMV

Kal

[kal]

Hi Todd,

Briess makes pretty much every malt type so you can pretty much make any beer imaginable. Some will however argue that to make true to style beers, you should be using malt from the region. Ie: Briess would therefore only be correct for North American beers. For a German or European style you should use Weyermann or similar, and for a UK style you should use Bairds, Crisp or similar.


Take a look here for some ideas:

http://www.theelectricbrewery.com/recipes


Since you're ordering in bulk, you'll only be be able to buy full sacks. For some of the darker kilned malts (like roasted barley) a full sake would last the average person 100 years since you'll often only use an ounce or two For some of the higher lovibond crystals, it may last you 10 years. Too long. So don't buy your specialty malt by the sack, only the base malt.

That would basically be:

2-row (for North American ales and lagers)
pilsner (for German and European lagers, some specialty ales)
Maris Otter / Pale (for English style ales)
Domestic wheat (for all wheat beers)

More details here:

http://www.theelectricbrewery.com/parts-list-using?page=9

They don't seem to have Maris Otter, but you can 'mimic' it by blending, possibly some 2-row with Vienna or Munich.
Depending on what you're making, the first 3 could even be subbed for each other.

YMMV

Kal

[Kevin59]

Well that's a ton of malt! Pun intended!

So I take it that you'll have to purchase in 50 pound increments for this deal? Do you have a plan for storing 40 bags of grain?

I have a nice Robust Porter recipe I'd be happy to share, but there are 5 malts in addition to the base 2-row (this is for a 6-gal post boil batch):

2-row (9.75#)
Munich 10L (1.25#)
Crystal 40L (1#)
Chocolate (0.75#)
Blackprinz (0.5#)
White Wheat (0.5#)

If you think you'll be getting most of those I'd be happy to share the recipe view Brewer's Friend. But 50# of Blackprinz (or any other black malt) is going to go a long time before you use it I'm guessing.

Also, Kal's Electric Pale Ale is a very nice beer. Everyone who's tried what I've made has loved it. But that adds Vienna and Crystal 120L into the mix.

[morrillt]

I have to double check but I think the specialty malts i can get in 25 lb smaller sacks.... still maybe its just too much I have no problem buying for 18months into the future and am planning on storing in hdpe air tight bins.... with c02

[kal]

How often do you brew Todd? 2000 lbs is a LOT of sacks of grain - about 40 as Kevin mentioned. Way more than one person (or one family) can consume in a reasonable time frame.

Nothing wrong with getting a better price, but if it comes at the expense of using 10 year old grain (because it takes you that long to go through it), nobody's going to want that.

I go through about 200-250 lbs of grain a year myself.

Kal

[kal]

How often do you brew Todd? 2000 lbs is a LOT of sacks of grain - about 40 as Kevin mentioned. Way more than one person (or one family) can consume in a reasonable time frame.

Nothing wrong with getting a better price, but if it comes at the expense of using 10 year old grain (because it takes you that long to go through it), nobody's going to want that.

I go through about 200-250 lbs of grain a year myself.

Kal

[Tungsten]

Hey Todd,

Is this related to the 33,000 lbs of grain your other thread was on? If you're still planning to brew 30 gallons per day then I don't think you could order too much of anything as long as you keep your grain types proportional.

In terms of recipes for the beer garden, here are my thoughts:

- Personally I love Two Hearted Ale... it's simple, but delicious. Here's Kal's recipe http://www.theelectricbrewery.com/forum/viewtopic.php?t=26523

- Open spot #1: Another IPA or another "low ABV" beer might be good here (someone mentioned Electric Pale Ale which would be good)

- Open spot #2: If it's winter, how about a porter of some kind? If it's summer, how about a saison or kolsch?

- Open spot #3: I'd go big here... barleywine. It might be a little green, but you could always brew 20 gallons, serve 10, and then age 10 for next year's event (if you're planning on that).

[foomench]

As I recall from doing buys from the Country Malt Group, they put 40 sacks on a pallet, 2200#, maybe a couple more. Personally, I would at least consult with them and Brewers Supply Group to see if they will ship you a pallet (or more). You are adding a layer to the buying stream, but they can provide you a lot more options; and I've heard a few brewers that aren't big fans of Briess. Personally, I buy Great Western 2-row, Marris Otter (either Hugh Baird or Thomas Fawcett--tried to taste test once and couldn't tell a difference), Best Malz Pilsen, and Best Malz Pale Wheat in bulk, along with one Munich and one Crystal (60-70 range) which I'll split with someone else. If Country distributed Weyermann, I'd get that; but the Best Malz has been fine. I see BSG does distribute Weyermann, and Patagonia Malt as well. I don't know where you are, other than somewhere in South or Central America, but Patagonia Malt might be a source to explore more directly. It looks like you could do American and British style ales from those.

[Tungsten]

[Castermmt]

The ESB clone is killer as well as Kolsch and a cream ale. As for the high ABV, do the RIS Kal has posted on this site.

[morrillt]

One thing I am finding with colombian people is they really dont like strong ibu / bitter beer. I want to make a brown ale, i have the janet's brown, but I would prefer a smoother, less dry, higher alcoholbeer, any idears?

[Kevin59]

[foomench]

[morrillt]

So guys, I am listening to you.... what do you think of this....

Janets Brown Ale - http://www.theelectricbrewery.com/forum/viewtopic.php?t=25123
Prairie Oatmeal stout - http://www.beersmith.com/Recipes2/recipe_302.htm
Boddingtons http://www.theelectricbrewery.com/forum/viewtopic.php?t=26355
Kal’s ESB CLONE http://www.theelectricbrewery.com/forum/viewtopic.php?t=25410
Kolsch (Pilsner) http://beersmithrecipes.com/viewrecipe/1668/kolsch-batch-2
Electric pale ale http://www.theelectricbrewery.com/forum/viewtopic.php?t=24947
American Barley Wine http://www.theelectricbrewery.com/forum/viewtopic.php?t=25256
Cream Ale http://www.theelectricbrewery.com/forum/viewtopic.php?t=26360
American Wheat http://www.homebrewtalk.com/f70/american-wheat-beer-2nd-place-best-show-2011-hbt-bjcp-competition-238940/

The locals down here prefer crisp over hoppy, so I dont want to do too many hoppy beers... i think this will be an interesting wham bam to the local market.... 40 gallons of each of these bad boys....

[kal]

Looks like a very interesting mix! Two thirds are from this site so it can't be all bad...

I prefer my beers fairly crisp too - crisp and hoppy go well together, but if the locals don't like hoppy, stay away from IPAs, IIPAs, and so forth. The electric pale ale and janet's brown are hoppy enough.

Kal

[kal]

Looks like a very interesting mix! Two thirds are from this site so it can't be all bad...

I prefer my beers fairly crisp too - crisp and hoppy go well together, but if the locals don't like hoppy, stay away from IPAs, IIPAs, and so forth. The electric pale ale and janet's brown are hoppy enough.

Kal

[morrillt]

I figure with the amount of energy you have put into this site, your recipes should be worth at least trying

I have a question on the cream ale vs premium lager, with the domestic 2 row vs pilsner....

these are the base malts offered by briess:

5298 Brewers Malt $0.540

5301 Pale Ale Malt $0.600

5303 Pilsen Malt $0.600

Which would i use for a domestic 2 row? any idea?

[kal]

[kal]

[Tungsten]

[Discdoc]

The Munich Helles is a wonderful beer for those looking for a Low IBU beer. Wonderful bready character and crisp.