BrewChem
Well-Known Member
- Joined
- Nov 11, 2011
- Messages
- 388
- Reaction score
- 459
This beer won it's category at the recent UMMO but, both judges said that it had a nutty profile but would benifit from more complexity and more malt character. One also said that it was slightly solventy on the nose. I'm looking for some input on how to tweak this recipe to address these comments:
Batch Size: 5.25 gallon
OG: 1.062
FG: 1.022
IBU: 26
AVB: 5.2%
Color: 21 SRM
Grains:
6.0 lbs UK Pale 2 row
2.0 lbs Munich 10L
1.5 lbs Crystal 60L
1.0 lbs Brown Malt
0.5 lbs Carapils
0.25 lbs Special B
Mash:
14 qt water + 1/2 tsp CaCl2
temp - 158F for 60 min
mashout - 170F for 10 min
fly sparge - 8 qts at 170F
Hops:
1.0 oz fuggles - 60 min
1.0 oz EKG - 30 min
Yeast:
1 pk Safale S-04
Fermented at 65-68 for 2 weeks
Going solely by the numbers, this gave ~90% efficiency... surprized me. I was thinking about maybe upping the Special B to 0.5 lbs because I couldn't taste any of its usual contribution. My water is from a well that has been passed through a standard softener and, other than ~20ppm sodium, is quite clean.
So... whaddya think..? Any suggestions about how to address the judges comments..?
Batch Size: 5.25 gallon
OG: 1.062
FG: 1.022
IBU: 26
AVB: 5.2%
Color: 21 SRM
Grains:
6.0 lbs UK Pale 2 row
2.0 lbs Munich 10L
1.5 lbs Crystal 60L
1.0 lbs Brown Malt
0.5 lbs Carapils
0.25 lbs Special B
Mash:
14 qt water + 1/2 tsp CaCl2
temp - 158F for 60 min
mashout - 170F for 10 min
fly sparge - 8 qts at 170F
Hops:
1.0 oz fuggles - 60 min
1.0 oz EKG - 30 min
Yeast:
1 pk Safale S-04
Fermented at 65-68 for 2 weeks
Going solely by the numbers, this gave ~90% efficiency... surprized me. I was thinking about maybe upping the Special B to 0.5 lbs because I couldn't taste any of its usual contribution. My water is from a well that has been passed through a standard softener and, other than ~20ppm sodium, is quite clean.
So... whaddya think..? Any suggestions about how to address the judges comments..?