I would use Marris Otter as a base grain for nutty flavor. Maybe some biscut, and honey malt. I would not use real honey as it will not really give the honey flavor like the malt will.
I have never boiled orange peels.
I have put orange zest in after fermentation and did sort of a dry hop thing in an IPA and it turned out really nice.
Kegged beer, and found out I forgot to put the seal on. Probably 3 days or so before recognizing the issue. Now I have this funk in the nose and taste that really bugs me. Is it ruined?:smack:
Looking for crisp and smokey, Goose Island style with a little smoke and hops.
Maybe I will add some cascade to dry hop.
Recipe Specifications
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Boil Size: 9.50 gal
Post Boil Volume: 7.37 gal
Batch Size (fermenter): 6.08 gal
Bottling Volume: 5.63 gal...
Trying to balance out the body. I guess my goal is a smooth, higher ABV, but not runny (watery) IPA. Would adding the CS thin it out too much? Should I mash at a higher temp? When you talk about dry do you mean alcohol taste or dry (crisp) on the tongue?
4 pounds of sugar in this batch.
Is it too much? How much is too much? Is there a general rule about how much to add? Any suggestions?
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Funky IPA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)...