Didn't know which forum to place this, so thought I would put it here.
Brewed an Arrogant Bastard Clone 10/16. Not sure how the recipe came about, and looking back on it, it seems a little busy. Ingredients are for 6.5 gallons:
Partial Mash Grains @ 150, got 80% efficiency
1.5 lbs 2-row
1.0 lbs Crystal (40L)
0.65 lbs Aromatic
0.65 lbs Biscuit
0.65 lbs Melanoiden
0.65 lbs Special B
0.25 lbs Rolled Oats
0.03 lbs Black (0.5 ozs)
1.0 lbs Cane Sugar
6.0 lbs Light LME
0.35 lbs Wheat LME
1.3 ozs Chinook (11.5%) @ 60
0.8 oz Magnum (10%) @ 60
0.7 oz Chinook (11.5%) @ 45
0.5 ozs Chinook (11.5%) @ 30
0.5 ozs Chinook (11.5%) @ 10
1.3 ozs Chinook (11.5%) @ 0
Yeast PacMan
OG: 1.066
FG: 1.012
My FG was higher than I had expected based on my experience with this yeast. I was expecting 1.010, but no big deal.
Bottled 11/11. Tasted it a couple of days ago and it had not fully carb'd. Tasted sweet. Thought the problem was residual priming sugar and if I left it for a while it would go away.
From this batch I took 2.5 gallons at bottling time and put it in a couple of 5 liter carboys and added oak. Tasted them yesterday to see how they were going. They too tasted sweet, but they had not had the priming sugar.
I've never used Melanoiden malt before. Could this be the problem. I assumed it was similarly fermentable to Munich malt. Does it have a lot of unfermentable sugar?
I've got the Crystal and Special B in there too, so maybe this put it over the top and I should have removed an equivalent amount of the Crystal when add the Melanoiden Malt.
Lots of flavor. It is not going to go to waste.
Brewed an Arrogant Bastard Clone 10/16. Not sure how the recipe came about, and looking back on it, it seems a little busy. Ingredients are for 6.5 gallons:
Partial Mash Grains @ 150, got 80% efficiency
1.5 lbs 2-row
1.0 lbs Crystal (40L)
0.65 lbs Aromatic
0.65 lbs Biscuit
0.65 lbs Melanoiden
0.65 lbs Special B
0.25 lbs Rolled Oats
0.03 lbs Black (0.5 ozs)
1.0 lbs Cane Sugar
6.0 lbs Light LME
0.35 lbs Wheat LME
1.3 ozs Chinook (11.5%) @ 60
0.8 oz Magnum (10%) @ 60
0.7 oz Chinook (11.5%) @ 45
0.5 ozs Chinook (11.5%) @ 30
0.5 ozs Chinook (11.5%) @ 10
1.3 ozs Chinook (11.5%) @ 0
Yeast PacMan
OG: 1.066
FG: 1.012
My FG was higher than I had expected based on my experience with this yeast. I was expecting 1.010, but no big deal.
Bottled 11/11. Tasted it a couple of days ago and it had not fully carb'd. Tasted sweet. Thought the problem was residual priming sugar and if I left it for a while it would go away.
From this batch I took 2.5 gallons at bottling time and put it in a couple of 5 liter carboys and added oak. Tasted them yesterday to see how they were going. They too tasted sweet, but they had not had the priming sugar.
I've never used Melanoiden malt before. Could this be the problem. I assumed it was similarly fermentable to Munich malt. Does it have a lot of unfermentable sugar?
I've got the Crystal and Special B in there too, so maybe this put it over the top and I should have removed an equivalent amount of the Crystal when add the Melanoiden Malt.
Lots of flavor. It is not going to go to waste.