Hey guys,
I'm new to the site and also new to brewing beer. I have just finished completing my first AG batch about 3 weeks ago and I made what I believe to be a big mistake. It was really a result of not fully understanding a proper ballance of ingredients. I'll show you what I used(I'm sure you'll all have a chuckle)
10lbs Pale Ale Malt
1lb Chocolate Malt (there's the kicker)
1lb Toasted Barley Flakes
1lb Crystal 120
1oz New Zealand Stickleback 13% (60mins)
2oz Kent Goldings 4.5% (30mins and 15mins)
1oz Cascade 5%ish (5mins)
Northwest Ale Wyeast
Wyeast Nutrient, 5.2 Stabalizer, Supermoss (all in at correct times)
Mash was at 158 degrees
1 week primary fermenter (60 farenheit), 2 weeks secondary (50 farenheit)
:rockin:
Now this may have been right out of er' but again it was my first batch and yes I know everyone's asking "wtf is with the overuse of chocolate malt?" It was a lack of 100% research, and as a result smells extremely weird. I tasted it when I bottled them all yesterday and it tastes fine but still smells kind of like "hospital alcoholish". Is that because of the weird combination of the overpowering chocolate malt? I also added some cinnamon to the secondary fermenter to try to mask some of the smell, but didn't want to dry hop because it was already very bitter and hoppy.
So, has anybody ever done anything like this before? Any suggestions other than 'don't ever do that again?' At this point before I start a new batch anything would help. For those interested you can check out my whole experience on youtube and cretique me via. there or on here. [ame=http://www.youtube.com/watch?v=xXe3OM1l8M4&feature=channel_page]YouTube - All Grain Homebrew Part 1 Intro[/ame]
And it's in 3 parts. I've already been given much cough cough....... 'constructive' critisim. So try to be nice but be blunt if necessary. Thanks for all those who have some thoughts and Cheers.
I'm new to the site and also new to brewing beer. I have just finished completing my first AG batch about 3 weeks ago and I made what I believe to be a big mistake. It was really a result of not fully understanding a proper ballance of ingredients. I'll show you what I used(I'm sure you'll all have a chuckle)
10lbs Pale Ale Malt
1lb Chocolate Malt (there's the kicker)
1lb Toasted Barley Flakes
1lb Crystal 120
1oz New Zealand Stickleback 13% (60mins)
2oz Kent Goldings 4.5% (30mins and 15mins)
1oz Cascade 5%ish (5mins)
Northwest Ale Wyeast
Wyeast Nutrient, 5.2 Stabalizer, Supermoss (all in at correct times)
Mash was at 158 degrees
1 week primary fermenter (60 farenheit), 2 weeks secondary (50 farenheit)
:rockin:
Now this may have been right out of er' but again it was my first batch and yes I know everyone's asking "wtf is with the overuse of chocolate malt?" It was a lack of 100% research, and as a result smells extremely weird. I tasted it when I bottled them all yesterday and it tastes fine but still smells kind of like "hospital alcoholish". Is that because of the weird combination of the overpowering chocolate malt? I also added some cinnamon to the secondary fermenter to try to mask some of the smell, but didn't want to dry hop because it was already very bitter and hoppy.
So, has anybody ever done anything like this before? Any suggestions other than 'don't ever do that again?' At this point before I start a new batch anything would help. For those interested you can check out my whole experience on youtube and cretique me via. there or on here. [ame=http://www.youtube.com/watch?v=xXe3OM1l8M4&feature=channel_page]YouTube - All Grain Homebrew Part 1 Intro[/ame]
And it's in 3 parts. I've already been given much cough cough....... 'constructive' critisim. So try to be nice but be blunt if necessary. Thanks for all those who have some thoughts and Cheers.