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Old 05-30-2012, 01:50 AM   #21
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Not to rain on the parade, but that's gonna be one sticky brew, my friend. Dark extract has specialty grains in it like caramel and chocolate malt, so really no need for the extra caramel and carapils (especially the accidental extra carapils). Add the malto dex on top of that and you may end up with a pretty high FG. The simple sugar may help a bit, but I'm guessing it'll be a struggle to get it down near your target OG, anything under 1.02 with a malt bill like that would be surprising. And lastly, the main flaw I see other than what I mentioned is your choice of yeast. Read up around here, you'll see that Munton's isn't really regarded as a quality yeast.

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 05-30-2012, 02:42 AM   #22
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Not to rain on the parade, but that's gonna be one sticky brew, my friend. Dark extract has specialty grains in it like caramel and chocolate malt, so really no need for the extra caramel and carapils (especially the accidental extra carapils). Add the malto dex on top of that and you may end up with a pretty high FG. The simple sugar may help a bit, but I'm guessing it'll be a struggle to get it down near your target OG, anything under 1.02 with a malt bill like that would be surprising. And lastly, the main flaw I see other than what I mentioned is your choice of yeast. Read up around here, you'll see that Munton's isn't really regarded as a quality yeast.
Thanks for the input... its an experiment... if its good great... if not oh well....ill learn from what went wrong and get better... ill keep an eye on the gravity and ill see if i can get it down a bit... i understand muntons is not regarded as a high quality yeast but i figured i had a few extra packs and a bunch of extra ingredients around so itll be a good test for myself to see why so many people dont like muntons... any suggestions at this point or should i just let er go?
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Old 05-30-2012, 03:25 AM   #23
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I'd let 'er ride. Keep it cool and it should limit what the yeast imparts. And I've brewed beers before with way to much caramel, and had them ferment well, albeit the caramel flavor was a bit much. What happened was I had a recipe that needed ~2#'s of light Munich, in the grain room at Midwest I asked my wife (who's an amazing brewer/winemaker, FWIW) to grab me some light Munich. She grabbed light CaraMunich and before we figured out the mistake the grains were bagged, tagged and sold. DOH! We let it ride, figured it to be an amber instead of the extra pale ale I'd intended. Long story not so long, it fermented down to ~1.013, which surprised me, and was pretty tasty, but a bit too sweet and the caramel flavor was a bit intense. So yeah, let it ride, could be an amazing beer.

If you want a great place to start with recipe formulation, i highly recommend JZ's and John Palmer's book, "Brewing Classic Styles". They give some great tips in there, and there's an extract recipe for every style of beer out there. Every one I've brewed has been a huge hit, and the knowledge I gained about how to create a beer recipe is invaluable.

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can i drink this? I mean. Im gunna. But is it fine?
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Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 05-30-2012, 03:42 AM   #24
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Thanks man... ill mist let it ride... ill def pick up that book too

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Old 06-14-2012, 01:07 AM   #25
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racked to secondary tonight.... gravity is at 1.014, snuck a taste and its not to bad... alot of chocolate notes

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Old 06-18-2012, 01:54 AM   #26
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would cold crashing this be a bad idea?

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Old 06-19-2012, 11:56 AM   #27
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Ima. Do it neway

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