Commander_Nate
Active Member
Hi all, so this weekend I'm hoping to get going on my 4th batch of home brew. My previous 3 have all been predetermined recipes from the local brew shop for the most part. This will be my first attempt at doing my own recipe from scratch. I'm not totally sure what I want to use yet, but I have a few ideas and was hoping for some advice on what might be a good mix or what to avoid.
Malt Extract: One of my prior batches was an Imperial Stout that used 11 pounds of Coopers Light Malt Extract. It turned out well enough so I figure I may use this again. If there's any others that might make a good stout, I'd love to know.
Hops: I want to use Pacific Gem for my bittering. I've never used it before, but I'm sort of intrigued by what I've heard about it. I've heard it can be tricky so if anyone has any experience with it, I'd love to hear it. I was considering something like Tettnang, Willamette or Fuggles for my aroma.
Specialty Grains: I was thinking some Crystal 60L, Roasted Barley and Chocolate Malt, possibly a little Caravienne as well. This is the part of the recipe I'm least sure about, so any advice here on what works best together would be most appreciated.
Yeast: Originally I was planning on using California Ale or Pacific Ale Yeast, but then I started thinking I might want to do something a little different and use something like a heffeweizen yeast to try and add some more fruit flavors in there. I haven't found anything yet saying that's a good or bad idea, so maybe I'll find out. I'd like to avoid totally ruining my recipe with the wrong yeast though.
This is going to be a typical 5-gallon batch and I typically go to Home Brew Mart in San Diego for my supplies, although I may try this place in North Park I heard about that might carry some additional ingredients.
Any advice you all have would be much appreciated. Thanks in advance!
Malt Extract: One of my prior batches was an Imperial Stout that used 11 pounds of Coopers Light Malt Extract. It turned out well enough so I figure I may use this again. If there's any others that might make a good stout, I'd love to know.
Hops: I want to use Pacific Gem for my bittering. I've never used it before, but I'm sort of intrigued by what I've heard about it. I've heard it can be tricky so if anyone has any experience with it, I'd love to hear it. I was considering something like Tettnang, Willamette or Fuggles for my aroma.
Specialty Grains: I was thinking some Crystal 60L, Roasted Barley and Chocolate Malt, possibly a little Caravienne as well. This is the part of the recipe I'm least sure about, so any advice here on what works best together would be most appreciated.
Yeast: Originally I was planning on using California Ale or Pacific Ale Yeast, but then I started thinking I might want to do something a little different and use something like a heffeweizen yeast to try and add some more fruit flavors in there. I haven't found anything yet saying that's a good or bad idea, so maybe I'll find out. I'd like to avoid totally ruining my recipe with the wrong yeast though.
This is going to be a typical 5-gallon batch and I typically go to Home Brew Mart in San Diego for my supplies, although I may try this place in North Park I heard about that might carry some additional ingredients.
Any advice you all have would be much appreciated. Thanks in advance!