Brewing special beers

[Aramis]

I ussually brew 3 kinds of beer, irish red ale, pilsner and stout, because I just have 3 kinds of malt, base malt, crystal 60°L and chocolate 450°L, which other beers can I brew with this 3 kind of malts
best regards

[d_gardonio]

Plenty of variety still left

There's a lot you can do with just three malts.

I know of a big brewer that produces close to 40 brands with only three types of malt (but most of those brands are bland and similar lagers).

The malt isn't the only ingredient in the beer, right? Varying the water conditions, yeast and hops can lead to many different varieties. Eg. increasing the water hardness through gypsum and increasing the bittering hops can produce a bitter/pale ale or india pale ale (with dry hopping) from just base malt and crystal.

There's still a lot of ways that you can you get creative with what you have and isn't that part of the fun of what we do?

Cheers!

Dave Gardonio

[Fred Scheer]

brewing beer

I ussually brew 3 kinds of beer, irish red ale, pilsner and stout, because I just have 3 kinds of malt, base malt, crystal 60°L and chocolate 450°L, which other beers can I brew with this 3 kind of malts
best regards

What type of mashing regime do you apply?
What are your mash-in temperature?
How is your mash water?
What type of yeast do you use?
Do you filter or transfer?
Do you apply matuartion time for your beers?
As you see, there are more than one question to your request above?

Cheers,
Fred

[jjs]

The obvious ones that come to my limited mind are brown ale and porter. Milds also. If you have a lager yeast for your Pilsner that opens up many more. Just be careful with the coco malt. A little is enough 10% max IMHO

[Aramis]

Hi Fred, now I answer your questions
-What type of mashing regime do you apply?
sngle Infusion
What are your mash-in temperature?
I mash at 68°C, then 72°C, 77°C and then recirculate
How is your mash water?
Ca: 12-14 mg/L
Mg: 1.5-2.5 mg/L
SO4: 10-50 mg/L
CL: <5.0 mg/L

What type of yeast do you use?
nothingam ale and diamond lager
Do you filter or transfer?I filter
Do you apply matuartion time for your beers?
yes
As you see, there are more than one question to your request above?

hope you can give a hand
best regards

[Fred Scheer]

Specialty Beers

Hi Fred, now I answer your questions
-What type of mashing regime do you apply?
sngle Infusion
What are your mash-in temperature?
I mash at 68°C, then 72°C, 77°C and then recirculate
How is your mash water?
Ca: 12-14 mg/L
Mg: 1.5-2.5 mg/L
SO4: 10-50 mg/L
CL: <5.0 mg/L

What type of yeast do you use?
nothingam ale and diamond lager
Do you filter or transfer?I filter
Do you apply matuartion time for your beers?
yes
As you see, there are more than one question to your request above?

hope you can give a hand
best regards

You can brew several types of specialty beers with your set up.
Make sure you use Gypsum in you ales and Ca Chloride in the lagers.
If you can, switsch to W 1056 yeast for your ales, clean, fermets OUTSTANDING, clarity excellenty without filtration, all i all a good working yeast in our industry.
If you are using US Malt (I hope) I would mash in at 154*F, hold for 45 minutes, than mix; hold for another 30 minutes, than re-circulate and start vorlauf and lautering.
If you have more questions sent me a PM

Cheers

Fred

[Aramis]

Thanks Fred, but I´d like to know which blend of malts should I do, for every special beer
best regards

[Todd]

Buy a book!

Aramis,

I see you have a 2 bbl system from a previous post. You need to learn how to have some fun and get crazy with your three malts. Read a few recipe formulation books and learn which styles you can brew! I recommend "Designing Great Beers" by Ray Daniels. Brewers Publications.

From other posts, it seems you are relying heavily on forum members to gather information about what to brew. You have lots of other information about water chemistry and the like. What you need is the confidence for creativity.

Have fun and get creative, that's what it's all about.

[Jephro]

Todd- Great Advice

I have been using "Designing Great Beers" since my homebrew days (9 or so years ago) and still refer back to it often. Also do you have a copy of Pro Mash?? A great resource for recipe formulation.
Get Crafty in your Brewing you can do a lot with those 3 malts, especially with a variation (type and/or quantity) of hops, Fermentation Temp, and tossing in some adjuncts like Honey, Molasses, Fruit, Spices, Coffee etc..
Have you read the GABF Style Guidelines Another great resource for recipe formulation.

BTW- maybe i missed this, but why can you only use 3 malts? Even just a random bag here and there can open up a lot more possibilities.

[Aramis]

Thanks a lot for your answers, in my country I just can get malt from chile, and this company just sell 3 kind of malt, best regards