Does anyone have suggestions and think I should alter this recipe?
Amount Item Type % or IBU
4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 44.25 %
3.50 lb Dark Liquid Extract (17.5 SRM) Extract 38.72 %
0.75 lb Crystal Malt - 60L (60.0 SRM) Grain 8.30 %
0.33 lb Black (Patent) Malt (500.0 SRM) Grain 3.65 %
0.33 lb Roasted Barley (Briess) (300.0 SRM) Grain 3.65 %
0.13 lb Acid Malt (3.0 SRM) Grain 1.44 %
1.50 oz Northern Brewer [8.50 %] (60 min) Hops 29.4 IBU
0.50 oz Fuggles [4.50 %] (10 min) (Aroma Hop-Steep) Hops -
8.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs Irish Ale White Labs Yeast-Ale
I've seen other recipes use pale extract. Which is better? I also read that the Acid Malt will help get that twang of Guinness.
Any suggestions?
Amount Item Type % or IBU
4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 44.25 %
3.50 lb Dark Liquid Extract (17.5 SRM) Extract 38.72 %
0.75 lb Crystal Malt - 60L (60.0 SRM) Grain 8.30 %
0.33 lb Black (Patent) Malt (500.0 SRM) Grain 3.65 %
0.33 lb Roasted Barley (Briess) (300.0 SRM) Grain 3.65 %
0.13 lb Acid Malt (3.0 SRM) Grain 1.44 %
1.50 oz Northern Brewer [8.50 %] (60 min) Hops 29.4 IBU
0.50 oz Fuggles [4.50 %] (10 min) (Aroma Hop-Steep) Hops -
8.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs Irish Ale White Labs Yeast-Ale
I've seen other recipes use pale extract. Which is better? I also read that the Acid Malt will help get that twang of Guinness.
Any suggestions?