RFP - Tom's Beer Concept - Spring in Your Step

As outlined in our kick-off post, Jeff and I are embarking on a Recipe Formulation Project (RFP).  This project should be a rewarding and enjoyable way to explore original recipe design.  The first step in this process is to conceptualize the recipe.  By developing the beer recipe from a firm inspiration, the brewer is more likely to succeed in creating something that has definition and, at a minimum, develops a nice back story for the beer.

My concept is that I miss Spring.  It has be cold down here in Virginia, colder than is seasonable on many days this winter.  While Virginia have not gotten as much snow as last year, there has been a lot of freezing rain.  My mind is looking forward to warmer weather, green plants, and all the good things of Spring.  The ingredients I drew inspired me to create a beer that will pull the drinker in this direction.

As a reminder, my randomly selected ingredients are:

• 7.   Honey Malt
• 13. Orange Peel
• 19. Fruit Puree/Juice 

The beer will likely be have a substantial wheat base, as many wheat beers can be light and refreshing.  Adding some light Munich malt to this base will help give a little malt complexity, but too much of this character could give the beer a bready character reminiscent of English ales.  The honey malt should add a light sweetness to the beer, which reinforces the Spring concept.  However, too much honey malt could make the beer cloying and less drinkable.  Fresh orange peel will reinforce both the honey sweetness and lend a refreshing character to the beer.  The addition of tartness or acidity can also reinforce a fresh flavor, so the recipe will likely use a small amount of acidulated malt.  The third ingredient, fruit puree or juice had some initial traction in the concept, but faded as ideas solidified around the honey malt and orange peel.

Given the Spring concept, and the fact that this beer will be brewed more than once, I want the beer to be sessionable.  This should translate in to a rough alcohol concentration around 4% ABV.

Ingredient	Rough Amount	Reason
Wheat Malt	55%	Light malt that can support the other Spring-inspired ingredients
Domestic 2-Row	28%	Contribute to the original gravity of the beer and provide diastatic power, but not create flavors that hide the wheat
Raw Wheat	5%	Provide some additional flavor complexity to the malted wheat
Munich Malt	5%	Add malt complexity, but used in an amount that does not push the beer into an English bready character
Honey Malt	5%	Contributes a light sweetness to the beer that will compliment the wheat and Munich
Acidulated Malt	~2%	Provide a slight tart flavor to reinforce a overall fresh taste
Fresh Orange Peel	A few oranges	Provide light citrus character to the beer to supplement the other Spring flavors

To support the easy-drinking nature of the recipe, the recipe will have a relatively low bitterness (~ 20 - 25 IBU), with small amounts of late hopping to reinforce a citrus or floral character.  The recipe will likely use a clean American ale yeast that stays out of the way of the other light Spring flavors, rather than a more flavor-forward German weizen or Belgian yeast strain.

I am looking forward to seeing how this concept becomes an actual recipe as the project moves forward.  I am also interested in seeing what Jeff comes up with.

Cheers,

TW

Recipe Formulation Project - Reference Guide
Project Introduction, Ingredient Pool, and Kick Off
Tom's Recipe: Beer Concept Initial Recipe and Brewing Initial Tasting Revision and Rebrew Follow-up Tasting	Jeff's Recipe: Beer Concept Initial Recipe and Brewing Initial Tasting Revision and Rebrew Follow-up Tasting