All day ipa8/31/2023 ![]() If its cascade, back off the amount for sure. I am thinking maybe some Simcoe for bittering might be the right one. A little grainy, but i notice my beers smell this way when they are under carbonated. maybe increase Amarillo 8 minute addition by 50%. S - yeasty (got too hot during fermentation), but nice. ![]() a little flat yet, so there is not much of any head. a little dark, but i got more extraction from the small amount of specialty grain used for color addition than expected. i used the centennial dry hopping flavors and aroma because i use it frequently and thought i tasted it, but not overpowering.īrewed from extract recipe and poured into pint glass.Ī - about right on color. I used Cascade for bitterness and the citrus peel flavor. You also don't need to mash chocolate malt, just steep for 30 minutes between 140-170F (closer to 140 for less bitterness from the husk). If you want to adjust the color darker, use a little bit of Chocolate malt since it acts like a Caramel malt in small quantities and won't change the flavor like a roasted barley or black patent malt will. Let's get some discussion on this idea and see what people think about it. You can sub in 3kg Briess CBW Golden Light LME and remove all grains to get about 4.5%ABV and SRM=5 with IBU=43. Use a neutral yeast like WLP001, or whatever you use for your house strain. ABV clocks in between 4.4% and 4.8% depending on the yeast strain used. ![]() Single infusion mash with 75% efficiency. I'm thinking its just base malt with some light caramels for a touch of color.
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