Monk
Well-Known Member
I've made several batches of Pale Ale that were just too sweet. They have a good amount of bitterness ~35 ibu and I use US56 yeast. My assumption was that the Crystal malt was to blame (about .5 lb 10Lovi for a 5 gallon recipe). Has anyone else had this problem? The batch came out tasting close to SNPA (sorta close ), but too sweet.
Here's the recipe:
5 gal batch; 4 gal boil; 3 qt steep for spec grains with 2 qt sparge
4 lb Pale DME
2 lb Pale LME
.5 lb 10L Crystal Malt
1.25 oz Cascade 60 min
.5 oz Cascade 30 min
1 oz. cascade for 2 min
us56 Yeast
what do you guys think?
TIA
monk
Here's the recipe:
5 gal batch; 4 gal boil; 3 qt steep for spec grains with 2 qt sparge
4 lb Pale DME
2 lb Pale LME
.5 lb 10L Crystal Malt
1.25 oz Cascade 60 min
.5 oz Cascade 30 min
1 oz. cascade for 2 min
us56 Yeast
what do you guys think?
TIA
monk