masedigs
Member
Hey everyone, I'm planning to brew the following english strong ale recipe, from a kit, in a week or so:
Specialty Grain
.5 lbs english dark crystal
.25 lbs english medium crystal
.25 lbs pale chocolate
Fermentables
6.3 lbs gold malt syrup
1 lb briess light golden DME
1 lb corn sugar
Hops
1 oz brewer's gold (60 min)
1 oz UK Kent Goldings (60 mins)
1 oz UK kent goldings (20 min)
1 oz UK fuggle (0 min)
Yeast
Wyeast 1968 london ESB yeast
What would any of you think about souping this up a bit with an extra pound of DME? :rockin:
The bigger question, if I do add the extra DME, would you recommend that I double pitch the yeast? Or if I make a yeast starter, will that suffice? I have never used a yeast calculator to figure the exact amount of yeast to use, but in the past I have posted about having my batches with an OG of 1.060 or higher getting stuck with an SG around 1.020. I am really trying to break that 1.020 barrier!
And a smaller question, will the extra DME affect taste if I do nothing to counter it?
Y'alls wisdom is appreciated in advance!
Specialty Grain
.5 lbs english dark crystal
.25 lbs english medium crystal
.25 lbs pale chocolate
Fermentables
6.3 lbs gold malt syrup
1 lb briess light golden DME
1 lb corn sugar
Hops
1 oz brewer's gold (60 min)
1 oz UK Kent Goldings (60 mins)
1 oz UK kent goldings (20 min)
1 oz UK fuggle (0 min)
Yeast
Wyeast 1968 london ESB yeast
What would any of you think about souping this up a bit with an extra pound of DME? :rockin:
The bigger question, if I do add the extra DME, would you recommend that I double pitch the yeast? Or if I make a yeast starter, will that suffice? I have never used a yeast calculator to figure the exact amount of yeast to use, but in the past I have posted about having my batches with an OG of 1.060 or higher getting stuck with an SG around 1.020. I am really trying to break that 1.020 barrier!
And a smaller question, will the extra DME affect taste if I do nothing to counter it?
Y'alls wisdom is appreciated in advance!