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sanch 05-16-2010 05:07 PM

recipe input please
 
I am going for a lighter amber with some distinct flavors but still easily drunk by the masses. i am still a pretty green Brewer so any input would be appreciated:mug:



10 gal batch
12 lbs light malt extract
2 lbs corn sugar
3 lbs crystal 40
1 lb biscuit malt
1 lb special b
1 lb toasted two row
1 tbl spoon irish moss
1 cup orange blossom honey at flame out
2 oz Centennial = boiling
2 oz Amarillo = flavor
2 oz E K G = dry

northernlad 05-16-2010 05:27 PM

Now this is just me talking here, but I would 86 the Special B. I put 2oz in a Brown and it was too much. Why corn sugar and not the whole bill Extract? Have you run the recipe on Beersmith, etc to find OG and IBU?
I am running a series of OG batches with 10lb/30IBU with a gravity of about 1.050 and they are well balanced and very drinkable.

EDIT: I just ran it as a 5 gallon batch with a 3 gallon boil and got 1.072/34IBU.
If you drop the corn sugar and Special B you'll get 1.064/40ish which would be much more balanced.

sanch 05-16-2010 06:48 PM

Quote:

Originally Posted by northernlad (Post 2063302)
Now this is just me talking here, but I would 86 the Special B. I put 2oz in a Brown and it was too much. Why corn sugar and not the whole bill Extract? Have you run the recipe on Beersmith, etc to find OG and IBU?
I am running a series of OG batches with 10lb/30IBU with a gravity of about 1.050 and they are well balanced and very drinkable.

EDIT: I just ran it as a 5 gallon batch with a 3 gallon boil and got 1.072/34IBU.
If you drop the corn sugar and Special B you'll get 1.064/40ish which would be much more balanced.

i added the corn sugar to lighten the body and flavor slightly i have not tried this technique before. i also have not used special B i wanted to try it, i was thinking it would add a nice color maybe it would be better suited elsewhere
I don't know how much it will change but i do full boils usualy. thanks for the advice i will 86 the special b

northernlad 05-16-2010 06:56 PM

Special B addes a caramelly richness that, at least for me, easily overwhelms. You could use the corn sugar, just lower the extract (I assume its dry?) by an equal amout.

sanch 05-17-2010 03:47 PM

thanks for the input i brewed it up yesterday less the special b and only about a half a pound of sugar. i did add a cup of honey post chill it came in at 1.053 right about where i was aiming
fermenters are already bubbling away:mug:


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