syd138
Well-Known Member
So I've been messing around with a recipe trying to make a Wheatish-Belgian Dark Ale
5.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 83.33 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.33 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 4.17 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 4.17 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 13.3 IBU
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
So I tried it today and it is very boring and has a bit of a dry after taste.
First question.. did I use too much Caramel or something? Why is this dry?
Second what can I do in the future to make this maltier.. up the OG from 1.049 to 1.060ish? Use some Munich malt? More Chocolate? Aromatic?
Third.. this beer is currently in the primary.. is there any way I can make it better by adding some Lactose sugar in the secondary?
5.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 83.33 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.33 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 4.17 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 4.17 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 13.3 IBU
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
So I tried it today and it is very boring and has a bit of a dry after taste.
First question.. did I use too much Caramel or something? Why is this dry?
Second what can I do in the future to make this maltier.. up the OG from 1.049 to 1.060ish? Use some Munich malt? More Chocolate? Aromatic?
Third.. this beer is currently in the primary.. is there any way I can make it better by adding some Lactose sugar in the secondary?