I am curious as to how a good beer recipe is designed. I know I could just throw something together like 6 pounds of amber extract, 1/2 pound of crystal malt, 60 minute boil with cascade hops, etc. and its a recipe, what I’m looking for are the whys and how’s now. Is there any website, book, etc. that will tell you if you want a maltier taste use more “A” or a sweeter taste use more “B” and “C”, for more of a crisp taste to use “D.”
Does anyone here design their own recipes? Could you share it with the reasons why you chose those ingredients?
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Beer has been made since and before the Egyptian Empire. It is not a real secret.
I guess some beers are flavored to meet a certain clients tastes. But average it out to a demand and the individual loses.http://recipes.howstuffworks.com/beer1.h…
That is basic beer 101.
Hops
The hops used to make beer are the flower of the hop vine, which is a member of the hemp family (Cannabaceae). Hops are closely related to another member of the hemp family that you may have heard of — cannabis, or marijuana, although hops do not have the psychoactive effects associated with marijuana.
Hops contain acids, which give beer its bitterness, as well as oils that give beer some of its flavor and aroma. Adding hops to beer also inhibits the formation of certain bacteria that can spoil the beer.
Hops
Photo courtesy Carolina Brewing Company
Hops
There are many different kinds of hops, each of which gives a different taste, aroma and amount of bitterness to the beer it is used in. In the United States, hops are grown mainly in Washington state. Hops are also grown in Germany, Southern England and Australia.
Yeast
Yeast is the single-celled micro-organism that is responsible for creating the alcohol and carbon dioxide found in beer. There are many different kinds of yeasts used to make beer; and just as the yeast in a sourdough starter gives sourdough bread its distinctive flavor, different types of beer yeast help to give beer its various tastes.
There are two main categories of beer yeast: ale yeast and lager yeast. Ale yeast is top fermenting, meaning it rises near the surface of the beer during fermentation, and typically prefers to ferment at temperatures around 70 F (21 C). Lager yeasts are bottom fermenting. They ferment more slowly and prefer colder temperatures, around 50 F (10 C).
^^^^is from that site…http://recipes.howstuffworks.com/beer1.h…
Learn or listen to a Master Brewer, then alter to your taste wants.
Comment by Lawn Gnome — July 12, 2010 @ 11:17 pm
go on line to “Brew it Up” it is a place in Davis California. The UC Davis also has a beer brewing classes. If you can find a ” Brew It up” close to you go there.
My husband and I went for his birthday a couple of years ago and made beer “our own recipe at their facility. bottled it and everything, it was great!
Comment by Mariann C — July 12, 2010 @ 11:52 pm