Knights of the Mashing Fork


The Magic 8 Ball tells you to brew a:

Rye American Brown with American Ale yeast



The Magic 8 ball has suggested 31266 recipes.

Explanations/Help:

Prefix
  • Imperial/Doppel: Add more base malt (and hops to balance) to bring up the OG significantly
  • Smoked: Use Rauch, Peat, or other Smoked Malt.
  • Cream: Add 10 to 20% of flaked corn.
  • Fruit: Add your choice of fruit or fruit flavoring after primary fermentation.
  • Sour: Add lactic acid after fermentation, or use Lactobacillus/Pediococcus-type bacteria
  • Hoppy: Add more hops all around! Punch up those IBUs!
  • Vanilla: Add some vanilla beans after primary fermentation.
  • Dark: Schwarz/Dunkel it up! Add some Carafa III or other dark malts to increase your SRMs
  • Rye: Add 10 to 20% of rye malt to your grist.
  • Oatmeal: Add 10 to 20% of flaked oats to your grist.
  • Honey: Add honey or honey malt to your recipe.
  • Spiced: Add one or more spices (nutmeg, cinnamon, clove, coriander, ginger, etc...)
  • Fortified: Add some booze after primary fermentation (bourbon, rum, brandy, port, sherry)
Base Style
  • American Macro: Pilsner or 6row with Corn and/or Rice, low hopping
  • Pilsner: Pilsner/Lager malts optionally with other very light specialty grains, noble bittering
  • Malty German: Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.
  • Celtic Red: Irish Red Ale, or Scottish 50-90 shilling grain bill. More malty than hoppy
  • Dubbel: don't forget the Special B, Munich/Caramunich, and/or Dark Candi Sugars
  • Tripel: up to 20% sugar, styrian goldings
  • All others: Refer to classic style descriptions for grain/hop additions
Yeast
  • American Lager: WY2007, 2035, 2272 - WLP840
  • German Lager: WY2206, 2124, 2308 - WLP820, 830, 833, 838
  • Pilsner: WY2001, 2002, 2278 - WLP800, 802
  • American Ale: US56 - CL50 - WY1056, 1272, 1332, Pacman - WLP001, 008
  • English Ale: S04, S33 - WY1028, 1098, 1099, 1187, 1275, 1318, 1335, 1968 - WLP002, 005, 007, 011, 013, 023
  • Scottish: WY1728 - WLP028
  • Irish: WY1084 - WLP004
  • German Wheat: T58, WY3068, 3333, 3638 - WLP300, 380
  • Belgian: WY1214, 1388, 1762, 3522, 3787, 3463, 3278, 3864 - WLP500, 530, 550, 570
  • Kolsch: WY2565 - WLP029
  • Cali Common: WY2112 - WLP810
  • Farmhouse: WY3724, 3725, 3726 - WLP565
  • Alt: WY1007

Created by Bryan Peretto

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