I have now made a couple kit beers, and I am about to make another, and want it to taste good. My last ones have had that cidery taste from the pound of dextrose I have been using, and I don't like it. I went on beer calculus and plugged in some stuff and just want to run it by you to see if I am on the right track.
1 can of coopers dark ale
3 pounds of amber LME from homebrewgearcanada
1 pound of maltodextrin
crystal 60L (can't remember the amount)
S-04 yeast.
one quarterpound of the crystal yields an OG of 1050, should I remove the maltodextrin and go straight malt, no sugar?
Beercalculus says my FG should be 1015, this seems really high, would it not attenuate down lower?
thanks.
1 can of coopers dark ale
3 pounds of amber LME from homebrewgearcanada
1 pound of maltodextrin
crystal 60L (can't remember the amount)
S-04 yeast.
one quarterpound of the crystal yields an OG of 1050, should I remove the maltodextrin and go straight malt, no sugar?
Beercalculus says my FG should be 1015, this seems really high, would it not attenuate down lower?
thanks.