StillsNMash
Member
I figured since this is the recipe forum I'd ask here instead of the newbie forum.
I am working on finding a baseline beer recipe to which I would experiment with the different options available. I need a baseline that would allow the individual flavors of yeasts, hops, malts, flavorings and spices to be pronounced enough to taste the different flavors and mix from there.
I'd be making this in one gallon batches as my equipment is setup for that small right now. Once I get some ideas under my belt, I will use this kit as a test bed for different ideas. The final product would be like a white neutral spirit in the liquor world.
Right now, my base recipe is about 6 pounds white sugar with 50 grams red star bakers yeast.
Should I just add DME extra light, light, wheat, golden, bavarian, amber or dark depending on what type of beer I want to make that I would use as a base, then add grains and hops off that base?
What yeasts would impart the least amount of flavor in a brew? I could use the bakers yeast as a baseline and change yeasts as a component.
I purchased the small complete brewing kit from AIB with the Kama Citra ingredients kit and also a Creme Ale kit. I am going to do my first two batches with these tried and true kits first, by the book, so I get an idea of a properly proportioned recipe. Of course this all depends on the operator's performance. I planned to do it this weekend but I had too many priorities that just didn't allow brewing to bubble up to the surface. Perhaps tonight I will do a run.
Hope I am not too far off base, and I've looked online and Encyclopedia Google for references, but what I found wasn't quite what I am looking for.
Thanks for the patience and assistance.
-Stills
I am working on finding a baseline beer recipe to which I would experiment with the different options available. I need a baseline that would allow the individual flavors of yeasts, hops, malts, flavorings and spices to be pronounced enough to taste the different flavors and mix from there.
I'd be making this in one gallon batches as my equipment is setup for that small right now. Once I get some ideas under my belt, I will use this kit as a test bed for different ideas. The final product would be like a white neutral spirit in the liquor world.
Right now, my base recipe is about 6 pounds white sugar with 50 grams red star bakers yeast.
Should I just add DME extra light, light, wheat, golden, bavarian, amber or dark depending on what type of beer I want to make that I would use as a base, then add grains and hops off that base?
What yeasts would impart the least amount of flavor in a brew? I could use the bakers yeast as a baseline and change yeasts as a component.
I purchased the small complete brewing kit from AIB with the Kama Citra ingredients kit and also a Creme Ale kit. I am going to do my first two batches with these tried and true kits first, by the book, so I get an idea of a properly proportioned recipe. Of course this all depends on the operator's performance. I planned to do it this weekend but I had too many priorities that just didn't allow brewing to bubble up to the surface. Perhaps tonight I will do a run.
Hope I am not too far off base, and I've looked online and Encyclopedia Google for references, but what I found wasn't quite what I am looking for.
Thanks for the patience and assistance.
-Stills