Randy Sez; Ray Recipe Formulation: Art Sez! • As an artist, it’s your job to mess with people’ heads! Recipe Formulation: Art Recipe Formulation: Art • No Scientific definition of good beer • Why are you brewing? • Miller Lite same as Bigfoot – Amaze people – (May be better ) – Brew something authentic • Personal – Historical research • Societal – Self-pleasuring • Subjective – Express creativity – Win competitions Recipe Formulation: Art Recipe Formulation: Art • Science serves the ART of brewing • Art has methods, logic, a science – Elimination of “flaws” – Beyond brewing by the numbers – Economy – Beyond just hitting the style – Consistency • Best beers have something else – Predictability 1 Recipe Formulation: Art Recipe Formulation: Art • Best beers show artistry! • Aesthetic principles that apply – Personality to all arts – Synergy • The abilit y t o touch peopl e – Memorability – Beyond brewing by the numbers – Depth – Beyond just hitting the style – That certain something – Wonderfulness Recipe Formulation: Art Recipe Formulation: Art • Unity, harmony—the Big Idea • Tension/balance – All elements in composition work towards – Two sides of same coin artistic goal – Makes use of contrasting, oppositional • Relentless level of craft elements – Freedom from distractions, flaws • Hop/malt – Attention to detail • Acidity/sweetness • Sweet malt vs. roasty, toasty – Little things add up Recipe Formulation: Art Recipe Formulation: Art • Tension/balance • Depth/complexity – Usually 2-way, can be 3-way:Malty, hoppy, – That unique twist—surprise people! toasty – Threshold as well as sub-threshold levels – May be more w/acidity, fruit, smoke, etc. – Don’t use paint right out of the tube – Maintains interest—“drama” that plays out fresh every time – Layering • Similar flavors added together • Different ingredients with similar qualities 2 Recipe Formulation: Art Recipe Formulation: Art • Relevance to audience right now • Discretion & economy – Timid or avant garde – Finish it, then take one thing away – Hophead homebrewers – Don’t be afraid to understate things – Or: “What’s your lightest beer?” – Exuberance a good thing, but • Push them a little • Such a thing as too much • Bitterness, maltiness, alcohol – It’s your duty as an artist! • Spicing – What will surprise, delight? Recipe Formulation: Art Recipe Formulation: Art • Consider the arted • Aroma and the brain • Hardware: physiology – Ability to stimulate powerful psychological responses – ThflTaste, aroma mouthfeel • Memories, emotions – Visual presentation very important • Incredible leverage for art… • Software: psychology • But uncontrollable – Appetite and expectations – We are not always in charge • Personal – Emotional memory=leverage •Cultural – Expectations are key • Universal Recipe Formulation: Art Recipe Formulation: Art • Non-linearity • Know your ingredients – Matrix flavors • More variation than you think – Sub-threshold flavors • Don’t assume anything – Masking • Taste, taste, taste! • One chemical covers another • Vanilla covers up off-aromas • Understand the chemistry • High hop rate masks oxidation • High carbonation masks hops 3 Recipe Formulation: Art Recipe Formulation: Art • Think of process like an ingredient • Style & expectations • Adds flavor, texture, aroma – Styles can be useful shorthand • Time, temperature, technique – People drink with their eyes and ears, too • Fire brewed, sky blue waters, beechwood aged • Make sure it all works together – Shorthand for more complex ideas, emotions & memories – People want help about how to think about your beer Recipe Formulation: Art Recipe Formulation: Art • Style alone not enough • Ideas: Inspiration is all around you • Have an idea, a BIG idea – Old world brewing traditions • A concise description: – American brewing history – Local/regional history – “A pale beer with lots of personality” – Cuisine – “The richest porter in the universe” – Ethnic origins – “The creamiest cream ale” – Other creative brewers – “The brownest-tasting brown ale” – Other beverages Recipe Formulation: Art Recipe Formulation: Art • Ideas: Bridging • Ideas: – Applies attributes from one category to another Amplification – Cranks up the volume on a particular quality – Gingerbread ale, white chocolate mousse – “Hyper hoppy” beers (desserts) – “Super” fruit beers – Chai, ginseng beer (tea/botanicals) – Quadrupel bocks & abbey beers – Barrel-finished beer (spirits) – Other high-alcohol beers – Maple buckwheat ale (breakfast) 4 Recipe Formulation: Art Recipe Formulation: Art • Ideas: Historical fantasy • Ideas: Ingredients – Takes historical nugget, uses in new way – Focuses on unusual ingredient – Peat-smoked Scottish ale – Red rice pink pils – Wassail holiday ale – Cocoa porter – “Pirate” stout – Toffee ale – Indian popcorn ale – Huckleberry ale – Southern sorghum beer – Espresso stout Recipe Formulation: Art Recipe Formulation: Art • Ideas: bending the rules • What are you trying to say? – The familiar thing, but with a twist • How do you want people to feel? – Honey wheat • Taste it in your head; virtual beer – Amber witbier • Everything works towards the idea – Abbey weizen – Recipe, process, yeast, etc. – Porterweisse – Edit! Not every trick in every beer – A purpose to every element Recipe Formulation: Art Recipe Formulation: • Make it memorable! Science! 5 Recipe Formulation: Science Recipe Formulation: Science Color • Put a stake in the ground! • Say it with numbers! • Forget how you feel! Bitterness • Put it in the box! Gravity Not this complicated! Recipe Formulation: Science Recipe Formulation: Science Color • It’s (mostly) linear • No trig or calculus! • We deal with each component Bitterness individually • Few interactions – (Shhh! Intuition might play a role.) Gravity See how easy this is now? Recipe Formulation: Science Recipe Formulation: Science • What do we have to decide: • Also consider qualitative aspects: – Original Gravity – Malt character (drives color) – Bitterness – Hop flavor and aroma – General Color – Mouthfeel • Will that do it? 6 Recipe Formulation: Science Recipe Formulation: Science • A couple more things: • How do you decide? – Mash chemistry (water & calcium) – Steal! – Fermentation plan (yeast, temp, time) – BJCP Guidelines – Carbonation, packaging – Designing Great Beers Recipe Formulation: Science Recipe Formulation: Science • That “Vision” Thing • Describe in 6 words or less – Belgian IPA • Often base quants on classic styles – Tomme Arthur’s Mild • Adjust character of malts, hops, yeast – Stout made with wheat – Helles meets Mango – “Session” Bock Recipe Formulation: Science Recipe Formulation: Science • Hops • Hops – Life can be easier w/ metric system – Determine aroma & flavor additions • 1IBU=1mg/L1 IBU = 1 mg/L • Based on practice – Flavor & aroma more art • No way to quantitate • Determine IBU contributions • Calculate bitter hops needed to hit IBU target 7 Recipe Formulation: Science Recipe Formulation: Science Malt calcs: Malt calcs: • At the mercy of our supplies • At mercy of our process • Potential extract drives malt quantities • Brewhouse efficiency – Different for every malt • Malt properties – Different between batches, yrs, etc. • Grind • Mash & lauter technique • Equipment losses Recipe Formulation: Science Recipe Formulation: Science Malt calcs: • Hitting Target Gravity • Standard calculations • Defines the beer • Variable results • Essential to balance • Need to compensate Recipe Formulation: Science Recipe Formulation: Science • Measure gravity of runoff • Assess expected OG of wort • Must measure volumes accurately • Correct OG reading for temperature 8 Recipe Formulation: Science Recipe Formulation: Science • Collect all wort from mash – Measure volume – Measure OG & temperature • Example: – 6 gallons – 1.018 (!) – 150° F Recipe Formulation: Science Recipe Formulation: Science • Correct OG reading for temp • Convert OG to Gravity Units • OG to GUs: 1.033 = 33 Degrees F Adjustment 100 Add .005 110 Add .007 • Multiply GUs x volume 120 Add .008 130 Add .010 – 6 gallons x 33 GU = 198 Total 140 Add .013 150 Add .015 1.018 becomes 1.033 Recipe Formulation: Science Recipe Formulation: Science • 198 Total GUs • 198 Total Gus : 1.040 expect OG • Want 5 gallons finished • Goal was 1.045 • What could we do? • What will final gravity be? – Boil to lower volume – Add malt extract • 198 / 5 = 40 or ~1.040 9 Recipe Formulation: Science Recipe Formulation: Science • 198 Total Gus : Want 1.045 • Have 198 Total GUs • Want 5 gallons of 1.045 • Divide 198 by 45 = 4.4 gallons • 5 x 45 = 225 total GUs • Need 225-198 or 27 GUs of extract • 1 lb DME = 45 GUs • 27/45 = 0.6 lb of extract needed Recipe Formulation: Science Recipe Formulation: Science Water Water • One size does NOT fit all • Two profiles • Adjust – PlPale /h/ hoppy b eers – Your water – Dark / malty beers – Your recipe • Still, not that complicated Recipe Formulation: Science Recipe Formulation: Science Water: Pale / hoppy beers Water: Pale / hoppy beers • Minimize CaCO3 (alkalinity) • For calcium additions • <75 ppm required use CaSO4 • <50 ppm desired – Cut with distilled or RO water – Acid treatment 10 Recipe Formulation: Science Recipe Formulation: Science Water: dark/malty beers Water: final caveats • Dark grains are acidic • Mash water should be the • Neutralize alkalinity (CaCO3) same as sparge water • Use CaCl2 for calcium additions • Malt + pH 7 water = pH 5.8 mash • Don’t over acidify! Recipe Formulation 11.