Eastside Brewer

Recipes 

DFH indian brown ale was what I was styling it after. Thanks for the tip, I will look into maltodextrine. How much water would you boil for 1 # and how sweet is it? I sampled it again today and the bitter seems to have softened slightly. I'm wondering if I just leave it alone and bottle it, if it wouldn't mello just right in 3 to 4 months??

Thanks again,

Eastside

Chriso

Recipes 

It's not sweet, per se. It just increases thickness/viscosity to make up for what you hoped for in OG. I remember DFH IBA being pretty bitter, in a brown ale sort of way, so I think you're safe. I'd add either .5# or 1# of Malto - I think you could boil it in about 1 Quart of water, I would guess? - do the 1/2 lb if you want to just thicken it a little, do the full pound if you REALLY want this beer to be chewy and rich. You could always add a small quantity of molasses when you add the malto - Molasses will ferment out a little, yes, but it will leave a few residual sugars that help to create that great smoky-sugary dark taste that DFH IBA has.

I think Splenda might be too cloyingly sweet for what you're looking for, unless you only use a little.

I bet 3-4 months would be exactly the trick to take the edge off the bitterness and make this a really great beer.

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MVKTR2

Recipes 

What timing... I was just searching for info on making this bier a couple of days ago! I'm gonna make this one of my next brews, or at least an interpretation of it! I came across a recipe here:
http://www.brew365.com/beer_dogfish_head_indian_brown_ale.php
It's based on the same recipe from the book. I'm planning to do this beer at about 5.5% abv so I'll be scaling the recipe as needed (looking for something I don't have to age so much). As my backwards butt state has a 6% abv limit we hardly have any selection here I've tried the DFH IBA only once a couple weeks ago and FELL IN LOVE! Wow what an awesome concept. It was not overly hoppy at all but well bittered with a little hop flavor, just really really flavorful, amazing caramel, toffee, and other burned sugar notes, and very well balanced. Alot like any well crafted brew it was VERY drinkable!!!!

Keep us posted on how this one progresses especially on how it taste!

Schlante,
Phillip

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King of Cascade

Recipes 

Uh..use lactose

Lactose. A milk-based sugar, not fermentable by beer yeast. Add to the boil for sweet stouts.

Scroll down past the carb drops
NORTHERN BREWER: Sugars

Eastside Brewer

Recipes 

Update:

Well I have to say the beer came out great overall. It has a clear yet dark ruby red color, carbonation is perfect and it carries a nice creamy head. It has been almost 8 weeks and she is holding strong on the Bitter!!

2 things I would do different;

1. brimg mash temp up from 149 to 152. Maybe get it to finish at 1.014 or 1.016.

2. Lower 60 min. hops to 45 min. adjusting IBU's from 77 to 66.

I love bitter and dry, but for this beer I just wish it were a little less bitter. Is ther anything I can do to it, now that it is already kegged and carbonated?

I have about 3 gallons left, I was thinking of bottling it. Maybe bottle condition it with something?

Eastside