i have an english brown ale extract recipe. i've added 4 tsp of pure almond extract and i've also used about a lb of clove honey.
the grain bill is really kinda lame w/only one lb briess carmel 60l. the malts are 2lb amber dme and 2.3lb amber lme. hops are 1.5oz williamette.
it's week 3 in the primary i get the almond taste but i'm looking for more of a brown sugar and honey taste to sit behind it. it could also use some darker color (i don't know if there's anything that can change that now).
i now realize that the honey i added to the wort has probably all fermented and will result in a dryer taste-... but i still need something to add to the body of the beer-...
my gf suggested molasses would probably do the trick but i'm affraid of it just further drying out the beer.
what is your input?
should i add it during bottling?
will it create bottle bombs?
the grain bill is really kinda lame w/only one lb briess carmel 60l. the malts are 2lb amber dme and 2.3lb amber lme. hops are 1.5oz williamette.
it's week 3 in the primary i get the almond taste but i'm looking for more of a brown sugar and honey taste to sit behind it. it could also use some darker color (i don't know if there's anything that can change that now).
i now realize that the honey i added to the wort has probably all fermented and will result in a dryer taste-... but i still need something to add to the body of the beer-...
my gf suggested molasses would probably do the trick but i'm affraid of it just further drying out the beer.
what is your input?
should i add it during bottling?
will it create bottle bombs?