Comments on: Beer Recipe Design http://www.beersmith.com/blog/2010/01/27/beer-recipe-design/ Get weekly articles on home brewing, beer styles, and making beer recipes Mon, 06 Feb 2012 18:04:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Brad Smith http://www.beersmith.com/blog/2010/01/27/beer-recipe-design/comment-page-1/#comment-19855 Brad Smith Sun, 29 Jan 2012 18:52:30 +0000 http://www.beersmith.com/blog/?p=909#comment-19855 Take a look in the "Add-ons" button - you can access a ton of additional ingredients from specific manufacturers there. Take a look in the “Add-ons” button – you can access a ton of additional ingredients from specific manufacturers there.

]]> By: Alan Pattison http://www.beersmith.com/blog/2010/01/27/beer-recipe-design/comment-page-1/#comment-19853 Alan Pattison Sun, 29 Jan 2012 03:31:02 +0000 http://www.beersmith.com/blog/?p=909#comment-19853 Hi , i had questions about beersmith 2. i downloaded the free trial . I have only justed started brewing with all extract from my local homebrew store which carries brewers best , i just finished a batch of imperial blonde ale with a strawberry flavoring and the color of the ale looks more like an amber color then a deep gold. Can i plug in the recipe i recorded into a notebook to make refinements and adjust color into beersmith2, I also noticed that i did not see a listing for munton's liquid malt extracts... is there a way to input that into beersmith2 as well Hi , i had questions about beersmith 2. i downloaded the free trial . I have only justed started brewing with all extract from my local homebrew store which carries brewers best , i just finished a batch of imperial blonde ale with a strawberry flavoring and the color of the ale looks more like an amber color then a deep gold. Can i plug in the recipe i recorded into a notebook to make refinements and adjust color into beersmith2, I also noticed that i did not see a listing for munton’s liquid malt extracts… is there a way to input that into beersmith2 as well

]]> By: Chris http://www.beersmith.com/blog/2010/01/27/beer-recipe-design/comment-page-1/#comment-17323 Chris Tue, 29 Jun 2010 11:43:21 +0000 http://www.beersmith.com/blog/?p=909#comment-17323 Wow, I didn't know there was so much involved in brewing... My dad used to use those kits you can buy but never did anything beyond that. I suppose if you want to show your creative side, it's better to be employed at one of the smaller <a href="http://www.makro.co.uk/servlet/PB/menu/1023202_l2/index.html" rel="nofollow">beer suppliers</a>, as the mainstream ones won't stray far from one recipe. Wow, I didn’t know there was so much involved in brewing… My dad used to use those kits you can buy but never did anything beyond that.

I suppose if you want to show your creative side, it’s better to be employed at one of the smaller beer suppliers, as the mainstream ones won’t stray far from one recipe.

]]> By: GregK http://www.beersmith.com/blog/2010/01/27/beer-recipe-design/comment-page-1/#comment-14480 GregK Thu, 18 Mar 2010 13:09:28 +0000 http://www.beersmith.com/blog/?p=909#comment-14480 Good post, but may I offer a clarification on what you said about original gravity? You're right that original gravity includes both the fermentable and unfermentable elements of your wort. Two worts with an O.G. of 1.048 might have very different proportions of fermentable sugars. The target beer style might want a higher or a lower percentage of fermentables in the wort. E.g., a pilsner should be highly fermentable while a scotish ale not so much. You touch on this in your section on mash temperatures. An advanced brewer can control the proportion of fermentables by the stiffness and temperature of the mash. It's harder for beginning brewers. Their best choice is to do a little research on the malt extract they use. Generally speaking, Laaglander and John Bull are said to be less fermentable and Muntons and Alexanders more. Good post, but may I offer a clarification on what you said about original gravity?

You’re right that original gravity includes both the fermentable and unfermentable elements of your wort. Two worts with an O.G. of 1.048 might have very different proportions of fermentable sugars.

The target beer style might want a higher or a lower percentage of fermentables in the wort. E.g., a pilsner should be highly fermentable while a scotish ale not so much.

You touch on this in your section on mash temperatures. An advanced brewer can control the proportion of fermentables by the stiffness and temperature of the mash.

It’s harder for beginning brewers. Their best choice is to do a little research on the malt extract they use. Generally speaking, Laaglander and John Bull are said to be less fermentable and Muntons and Alexanders more.

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