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Old 10-23-2007, 10:18 PM   #1
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Default My First Beer: English Style Pale Ale- dissapointment

Okay so I just brewed my first solo home brew. It was an English Style Pale Ale. I was shooting for Bass. And while carbination, alcohol, and hops were extremely close. My beer lacked in maltiness. What did I do wrong. I asked the pros at my local shop (beer nut) what I would need they provided me with a kit designed more for american pale ales, with some different/extra hops. I guess I just dont know enough about the process yet to figure out why my pale ale was not malty enough. My guess is one or both of two things: 1st it needed to be cooked longer and or hotter. 2nd it needed more malt. O yea as of now until i built up m ability I am an extract brewer. the kit had both a jar of malt extract, and some dry grains. I am pretty sure the dry grains should have been cooked a bit longer as I misred some directions I had. With the malt extract I dunno if the cooking was wrong or not. Anyone got help on this I would love it. thank you.
onelove.

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Old 10-23-2007, 10:24 PM   #2
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can you post the recipe?

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Old 10-23-2007, 10:32 PM   #3
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Quote:
Originally Posted by rdwj
can you post the recipe?
i will look for it just one sec.
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Old 10-23-2007, 10:37 PM   #4
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no dice as fo right now. I'll keep looking though

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Old 10-24-2007, 04:22 AM   #5
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Did you use any fermentables that weren't malt? Sugar or corn syrup or something?

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Old 10-24-2007, 01:40 PM   #6
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If you haven't bottled yet, get 8 ounces of Aromatic Malt and micromash it in a pint of water and add to the batch.

(Mildly Kilned) Used at rates of up to 10%, Aromatic malt will lend a distinct, almost exaggerated malt aroma and flavor to the finished Ales and Lagers. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. D/C Aromatic malt. As the name suggests, adds aromatics to a beer.

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Old 10-24-2007, 04:26 PM   #7
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You said you had questions about the cook time? How long did you boil the wort?

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Old 10-24-2007, 04:59 PM   #8
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During my short stint as an extract brewer, I just made a habit of tossing in 1/2 pound of DME or...depending on the style...some other (body building) fermentable like a pound of quick oats.

All this, regardless of the kit recipe.

Also remember that an English Ale will take on a maltier taste if served at typical English Pub temperatures...around 50 degrees? I think?

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Old 10-24-2007, 05:07 PM   #9
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A pound of quick oats ? You mean like Quaker 1-minute oatmeal ?

Did that work out well ?

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Old 10-24-2007, 05:15 PM   #10
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Quote:
Originally Posted by Mutilated1
A pound of quick oats ? You mean like Quaker 1-minute oatmeal ?

Did that work out well ?
I just know that it said "Quick Oats" on the carton.

I added a pound to both my stout (extract/steep) and a pound to my AG porter.

Worked out nice. Lots of extra mouth feel and nice and sort of "creamy".
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