But rather than get all of the varying specialty grains I stuck with one of them.
Of course, that could be my potential problem... I need more specialty flavoring so to speak.
I see these issues:
1) I added table sugar to boost the alcohol... but this could be a reason for the strong moonshine-esqu taste
2) The recipe uses more than enough malt as it is... didnt need the sugar
3) It fermented at a higher than desired temp (75-79 f)
4) Its not carbonated yet and isnt ready (watery taste)
5) I used a vile of yeast for 5 gallons in a 2.5 gallon Mr Beer (I fillled it to 2.5 gallons)
Next I plan to do a lager with a San Fransico yeast... hoping it tastes similar to a Carlsberg.
That first recipe should be very sweet. So maybe it will have more sweetness after it conditions, but I don't know.
As to the first questions:
1. Yes, definitely. IN addition, table sugar increases the "dry"ness of the beer- in other words, the opposite of sweet. Sugar boosts ABV, but also fully ferments out (unlike malt) and leaves a thinner drier beer as a result.
2. True
3. That's WAY higher than desired- 10 degrees higher. That will often cause some weird flavors, especially when using simple sugars.
4. That's true.
5. A vial of yeast for 2.5 gallons is appropriate.
As to the first comment you made about not having the right specialty grains, so just used one, I definitely understand what you mean. But there is a reason to not do that. As a cooking analogy (back to spaghetti sauce for me!), say you're making tomato sauce and it calls for some oregano, salt, basil, and onion. But you don't have oregano, onion, or basil. So you use just salt in place of all the other seasonings. Well, that wouldn't be very good. Because salt and onion are not the same thing.
The same is true of specialty grains. They do different things, even though they are all grains. Crystal malt is like "salt"- very good in the appropriate amount in the appropriate recipe. But overuse is like oversalting- unexpected (and probably undesired) flavors will result.
You can follow a clone recipe for Carlsberg, but with San Francisco yeast, it won't have the same "clean" or "crisp" taste that a true lager yeast will give.
Enter your email address to join: