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Old 07-29-2006, 12:52 AM   #1
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Default Input needed on Recipe???

I am considering brewing this recipie this weekend (My first creation muhaa ha ha). Any input would be greatly appreciated. Has anyone used the Honey Malt and if so what were your results? There might be too much going on with this brew, but I wanted something on the sweet side with a citrusy, hoppy flavor. What type of beer would it be considered... Belgian??? It doesn't really matter as long as it tastes good.

Steeped at 170 for 30 mins:
1/2 lb Carapils
1/2 lb Flaked Oats
1/2 lb Cara 20º
1/2 lb Honey Malt

5lbs Extra Light DME
2lbs Wheat DME

1lb Minnesota Clover Honey (20 mins)
1lb Light Belgian Candi Sugar (5 mins not decided on this yet... might be too much)
1 oz Sweet Orange Peel (5 mins)
1/4 - 1/2 oz Coriander Seed (5mins)

1oz Hallertau Pellet (1 hr)
1/2 oz Styrian Goldings Pellet (5 mins)

1/2 oz Styrian Goldings Pellet (at flameout)

White Labs Abbey Ale WL530

Obviously extract with grain. I will do a partial boil because I am brewing on stovetop. I am also considering doing a late addition of the DME's maybe only 30 mins for them.
Thanks in advance for the comments.

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Old 07-29-2006, 01:16 AM   #2
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Looks decent to me, but I'd go with either the honey or the candi sugar (and I'd go with the candi sugar as everything else leans towards a Belgian ale).

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Old 07-29-2006, 03:53 AM   #3
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I agree; a pound each of honey and candi sugar might be a bit much. I love using honey in recipes. But, as the Baron said, your ingredients do lean towards a Belgian and candi sugar would fit right in there. It's your beer, but I'd save that honey for a pale ale.

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Old 07-29-2006, 04:29 AM   #4
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Actually, I was a bit hasty in my response. The flaked oats in your grain bill must be mashed with a diastatic malt, otherwise they will just dissolve starch into your wort which won't be good. Even the carapils, while technically it can be steeped according to my understanding, will yield much better results if mashed. The honey malt has a low diastatic power and will convert itself, but not anything else. The cara 20 is perfect for steeping.

So basically, if you want to keep the flaked oats (I don't think they add a whole lot in this particular recipe) you really need to add some 2-row and do a partial mash. I'd go with probably 1.5# or so and get the most from the oats and the carapils. Or just drop the flaked oats.

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Old 07-29-2006, 04:28 PM   #5
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Thanks for the advice Baron and Rhoobarb... I think that I may omit the honey and save it for an upcoming ale... also good point about the flaked oats and mashing so those will be put on hold too... I was thinking that flaked oats would help aid in head retention...

Other than that it looks good then???

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Old 07-29-2006, 04:34 PM   #6
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Quote:
Originally Posted by Brew_Meister
Other than that it looks good then???
Yep!567890
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Old 07-30-2006, 06:50 AM   #7
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Another question about this brew.... I have toyed around the idea of using Belgian Candi Sugar to prime with when I get ready to bottle it.... What are your thoughts or experiences with this... and how much should I set aside to use for priming???

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Old 07-30-2006, 11:18 AM   #8
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I would be tempted to keep your oats etc and throw in some 6-row for a partial mash.

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Old 07-31-2006, 02:02 AM   #9
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Ok so I brewed it today... I decided to use the oats after all and use 1.5 lbs of 6-row too. I guess this would be my first partial or mini mash then. Also decided to use the honey and only half the candi sugar. I am planning on using the rest when priming. If anyone has suggestions as to how much belgian candi sugar to use for priming I am open to suggestions. Right now I think I am gonna go with 1/2 cup candi sugar and 3/4 cup DME. Here is my final recipe... it sure smells nice and has a nice light copper color. I hope it turns out good:

Mashed at 155 for 30 mins in 2 gallons water then sparged with 1 gallon water at 170:
1.5# 6-row
1/2# Carapils
1/2# Flaked Oats
1/2# Cara 20º
1/2# lb Honey Malt

5# Extra Light DME (3# added before boil, 2# added at 20 mins since I cannot do full boil... around 3 gallon boil)
2# Wheat DME (20 mins)

1# Minnesota Clover Honey (15 mins)
1/2# Light Belgian Candi Sugar (15 mins)
1 oz Sweet Orange Peel (5 mins)
2 tsp oz Crushed Coriander Seed (5mins)

2 oz Styrian Goldings Pellet (45 mins)
1 oz Hallertau Pellet (20 mins)
1 oz Hallertau Pellet (5 mins)
1 oz Tettnanger (at flameout)

White Labs Abbey Ale WL530
EST SG: 1.072
OG: 1.066 IBU: 26

Now it just needs a name... I am open to suggestions for this also....

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Old 07-31-2006, 02:09 AM   #10
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Quote:
The flaked oats in your grain bill must be mashed with a diastatic malt, otherwise they will just dissolve starch into your wort which won't be good.
unless they are pre-gelatinized
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