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smellysell · 04-17-2009, 03:34 PM

Does this look even close? I'm using the 2row because that's what I have. IWould I add the invert sugar at 15 minutes or for the full boil?

13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.93 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.23 %
0.50 lb Carared (20.0 SRM) Grain 3.23 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.61 %
0.12 lb Carafa II (412.0 SRM) Grain 0.77 %
0.12 lb Chocolate Malt (350.0 SRM) Grain 0.77 %
1.50 oz Fuggles [4.70 %] (60 min) Hops 20.0 IBU
1.00 lb Invert Sugar (0.0 SRM) Sugar 6.46 %

Bob · 04-17-2009, 05:02 PM

I think it looks fine. A bit complex - I'd delete the Chocolate malt, for example - but fine. US 2-row is fine in pretty much any beer; it's the chicken breast, and the specialty malts are the Caribbean Jerk, or Honey Mustard, or Lemon Pepper, or ... you get the picture.

You can add the sugar anytime during the boil. I add it when I remember it, usually about 30 seconds before flameout!

The important thing here is the yeast. Which strain are you planning to employ?

Bob

smellysell · 04-18-2009, 12:37 AM

Quote:

Originally Posted by NQ3X

I think it looks fine. A bit complex - I'd delete the Chocolate malt, for example - but fine. US 2-row is fine in pretty much any beer; it's the chicken breast, and the specialty malts are the Caribbean Jerk, or Honey Mustard, or Lemon Pepper, or ... you get the picture.

You can add the sugar anytime during the boil. I add it when I remember it, usually about 30 seconds before flameout!

The important thing here is the yeast. Which strain are you planning to employ?

Bob

I was thinking 1388 or 1214. 3522 Belgian Ardennes sounds like it might be interesting too though.

smellysell · 04-18-2009, 02:17 AM

Actually ended up goin with WLP500. Any other adjustments other than dropping the chocolate you guys would suggest?

Bob · 04-18-2009, 11:47 AM

Nothing, from my POV. Let 'er rip!

Bob

smellysell · 04-18-2009, 02:18 PM

Going once...

Going twice...

smellysell · 04-20-2009, 02:20 PM

One last bump for the work crowd...

Evan! · 04-20-2009, 02:26 PM

Not quite sure about all those specialty grains. Carafa II? Why? Color? Carared? Caramunich I can see, but IIWY, I'd up the special B to half a pound and put some aromatic up in there. Also, from my personal experience, if you spend the time making your own candi sugar, you will thank yourself later. It's another hour or so, but the results speak for themselves. I used homemade amber candi sugar in my last dubbel and it really rocked. Sugar, even invert sugar, is just not the same. And if you're making invert sugar, then you're already halfway there anyway...just boil it for longer

smellysell · 04-20-2009, 02:30 PM

Quote:

Originally Posted by Evan!

Not quite sure about all those specialty grains. Carafa II? Why? Color? Carared? Caramunich I can see, but IIWY, I'd up the special B to half a pound and put some aromatic up in there. Also, from my personal experience, if you spend the time making your own candi sugar, you will thank yourself later. It's another hour or so, but the results speak for themselves. I used homemade amber candi sugar in my last dubbel and it really rocked. Sugar, even invert sugar, is just not the same. And if you're making invert sugar, then you're already halfway there anyway...just boil it for longer

I've actually been reading up on it and am planning on making some amber candi sugar instead of using the invert. The reason I started with those grains is because it's what I had left from another batch. So I'll use as much special b as I have left and nix the carafaII and carared?

Evan! · 04-20-2009, 02:38 PM

Quote:

Originally Posted by smellysell

I've actually been reading up on it and am planning on making some amber candi sugar instead of using the invert. The reason I started with those grains is because it's what I had left from another batch. So I'll use as much special b as I have left and nix the carafaII and carared?

I've never used carared myself, but in a beer like this, I guess it can't hurt. Might do some of the same things as Aromatic.