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You are here: Home --> Forum Home --> General Forum --> Homebrewing Links --> Improving Your Recipes - Accidentalis.com

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mchrispen
Bastrop, TX
485 Posts


Some basic advice on recipe creation, hopefully relevant to both new and experienced brewers.

accidentalis.com/archives/1283




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I've given this one a read - excellent job, sir.



Posted 34 days ago.

ingoogni
nl
314 Posts


Nice one. Some good points and with some of them one could even go further.

Simpler is better: Yes. To use the dreaded "complexity" more hops or more malts don't add complexity. Three malts is fin, 2+1, the one to add the little extra. Hops, the same. There is one exception, yeast, more is better. Even better more non Sacch yeasts (this doesn't mean you have to use Brett). The best British Bitters are made with multi strain yeasts (Harvey's for example).

Figure out how the recipe was originally brewed: Might even stretch this one to do some research on the (true) history of a style and have a look at original recipes. Many European classics are just one or two malts, one or two hops and no crystal.

Can't brew too much!




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


Thanks guys. Yeah, i could have gone a lot deeper... maybe some fodder for more indepth posts later. It's a hard dance to have useful information for a broader community and still have enough meat on the bone for a solid read. Sort of shooting for the middle.

I sort of touched on the history piece, but yeah, it should have been more prominent. I think I might look at some NHC recipes and compare them to the historic recipes and see how relevant that might be. Would be an interesting study point.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I think that doing related articles makes great sense.  And yeah, you don't want to be so heavy (at least to start with) that you scare everybody off.



Posted 34 days ago.

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