Author Topic: Percentages of base malt in your recipes  (Read 3538 times)

SFBeerGuy

  • Guest
Percentages of base malt in your recipes
« on: March 28, 2010, 10:47:42 AM »
Just thought I would gather some information about common ratios of base malt : specialty malt that people are using in their recipes.  I'm experimenting with simplifying my grain bills and using a bit more base malt in each of my recipes to get better yields and lower FG without changing mash temps.

Cheers,
Brad

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2004
    • Blue Ribbon Brews
Re: Percentages of base malt in your recipes
« Reply #1 on: March 28, 2010, 06:12:54 PM »
Non-scientifically, I have been doing this by using pounds of Maris Otter if bready/bisquity is called for in a style, rather than smaller amounts of bisquit or Victory.  I had some higher FGs and looked around and decided I was using too much caramel grain.  In general, I try to keep non-base grain to 10-12% I think.

Offline CR

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 287
Re: Percentages of base malt in your recipes
« Reply #2 on: April 02, 2010, 03:07:50 PM »
My favorite ale  has half pound each of Cara Vienne, Munich Malt, Cara Red, Cara Foam,  Oats, flaked barley, and malted wheat.
That on top of 10 pounds of Maris Otter.
 

 

 

modification