Recipe Formulation

1
Recipe Formulation

• BJCP Study Program
• August 14, 2006

2
Dave Millers Homebrewing Guide

• Basic Parameters for a Recipe
• Gravity- reflects total amount of grain
• Bitterness reflects the hopping rate
• Color reflects the amount and type of specialty
  grains

3
Gravity

• Gravity is affected by three factors
• The amount of grain (malt and adjuncts)
• The types of grains used
• Efficiency of the process
• The first two factors are strait forward and can
  be accounted for mathematically
• Efficiency is a highly variable and has to be
  determined by experience.

4
Extract figures attainable from HB equipment

• Barley Flakes 30
• Black Malt 24
• Cane Sugar 45
• Cara Pils 30
• Corn or Rice 40
• Corn Sugar 40
• Crystal malts 24
• Honey 35
• DME 45

• LME 36
• Mild Ale Malt 33
• Munich 33
• Pale Malt 35
• Roasted Barley 24
• Six-Row 33
• Two- Row 35
• Vienna 30
• Wheat Malt 38

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Example Kolsch

• 2-row malt 6
• Vienna Malt 8oz
• Caramel 10 malt 8oz

• 6 x 34210
• .5 x 32 16
• .5 x 24 12
• Total 238/5 47.5

i.e. OG of 1.047-.048 for a five gallon batch
6
Bitterness

• Much more difficult to measure than gravity
• Requires a laboratory
• Beyond the scope of most homebrewers
• A number of formulas have been published to
  predict the bitterness in beer
• Simplest formula for attempting to predict IBU is
  use a sliding scale
• IBU AAU x 74.4 / wort volume (gals) x U
  (utilization )

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Example

• If we use 5 AAU of hops in 5 gallons of wort and
  we assume 25 utilization
• IBU 5 x 74.4 / 5 x 0.25 18.6 IBU
• Note 50-50 of getting an accurate estimate with
  in 1 IBU with this formula

8
Color

• In some ways even harder to deal with than
  bitterness
• The color of malt is measured by making a
  standard mash
• Color Unit (CU)
• 1 CU 1 lb of malt with color rating of 1 degree
  Lovibond

9
Calculate color

• To calculate color
• Multiply the weight in lbs of each malt in your
  recipe by the malts color rating
• Add up the figures and divide by number of
  gallons

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Example Pale Ale

• 6 lbs pale Malt (3L) 18CU
  (6x3)
• 0.5 lbs British Crystal (55L) 27.5CU
  (.5X55)
• Total
  47.5CU
• CU/Gal
  9.1 (45.5/5)

11
Randy Mosher Radical Brewing

• Where to start
• You should be able to describe your beer idea in
  a short phrase
• You must consider the following
• Balance
• Drinkability
• Use of good ingredients
• Layer flavors for greater depth.

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Mosher

• The basic of beer styles are built on the
  parameters of
• Gravity
• Color
• Bitterness
• Calibrate your senses
• Know what a 45 IBU beer tastes like
• Know what 20 SRM beer color looks like

13
Gravity and Color

• Gravity
• Nothing different new about gravity from what
  Miller describes.
• Color
• Mosher sees two problems with things
• Malt color numbers are about predictive of colors
  in a finished beer as the names on a crayon.
• Malt color just does not add up in a linear
  fashion

14
Color

• Other factors that affect color
• Mash efficiency
• Batch-to-batch variation of malt
• Kettle carmelization
• Aging of extract
• Finings and filtration

15
Hops

• The factors that determine how much of bitterness
  get into the beer can be taking into account in
  your calculations
• Boil Time longer better utilization
• Wort gravity above .030 lower utilization
• Quantity More is more up to 100 IBU
• Pellets vs. Whole pellets will yield about 25
  more IBUs than whole.

16
Hops

• Other factors can affect
• Ph levels
• Boil Vigor
• Wort Protein
• Cold Break
• Yeast type
• If you use a hop bag up your quantity by 25

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Ray Daniels Designing Great Beers

• Six Step process in creating a recipe
• Identify and characterize the beer you want to
  make
• Determine malt and extract bill
• Determine water quantity and chemistry
• Determine hop bill
• Select yeast and fermentation plan
• Ascertain finishing issues including
  clarification and carbonation

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Identify your goal and Characterize the desired
beer

• How much finished beer will you make
• Will it be an ale or lager
• What is the OG target or range
• What is the approximate IBU
• What malt characteristics will it have
• What hop flavor and aroma will you want

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Malt and Water

• Determine Malt / Extract Bill
• What will your base malt be
• What specialty malts will you use
• What mash program is required
• Consider water and treatment
• What is the characteristics of the starting water
• What impact will this have on mash chemistry
• What volume of water is required.

20
Hops and Fermentation

• Determine hop bill
• What is the desired aroma, flavor and bitterness
  you are looking for
• Determine a Fermentation plan
• What yeast will be used
• How much yeast
• Temperature of fermentation

21
Extract Brewing Guidelines

• Use Light Extracts- add color with specialty
  grains
• Use dry extract allows for accurate measuring
  Use liquid for high volume brewing
• For best results , extract should supplement the
  proceeds of a mash that contributes 25-67 of the
  gravity of the wort.

22
Calculating the Malt Bill

• To determine the total amount of malt needed
  requires four things
• Target gravity
• Finished volume of beer to be produced
• Fermentable ingredients and their approximate
  proportions
• Efficiency of extraction for the ingredient that
  you use.

23
Color and Water

• Malt Color Units (MCU)
• MCU(lovibond rating x Lbs)/gallons
• How much water
• Areas where water volume is lost during the
  process
• Grains, evaporation, equipment, shrinkage of
  cooling wort

24
Hops

• Bittering
• More than a dozen factors affect the translation
  of alpha acids in hops into iso-alpha acids in
  finished beers
• Exact IBU levels cannot be achieved.
• Flavor/Aroma
• Low alpha acid content
• Low cohumulone AA content
• Low mycerne oil content

25
Hops

• Brewers have three options in adding aroma/flavor
  hops
• Boiling generally for a short period of time 30
  minutes or less
• Steeping, kettle additions or through a hop back
• Dry hopping

26
Yeast

• Five Parameters in choosing the type of yeast
• Type
• Flavor profile
• Attenuation
• Optimal fermentation temp
• Flocculation