First off, I would like to say how helpful these forums have been and, in spite of my less than stellar results, I am eager to keep practicing and keeping up to date with HomeBrewTalk until I get it right!
I completed my third batch recently and opened a bottle yesterday. Much to my chagrin, this batch has come out like my previous two attempts - overly malty with a definite sweetness. While I cannot really pick up any off flavors - it just seems that the extract is completely overpowering the hops. My recipe and bew process is below. Note: if you see any terminology problems - please let me know. I would like to be as accurate as possible when I document these things.
February 16, 2007
Ingredients
6.6lbs Briess CBW Golden Light Malt Extract
2oz Hallertau Pellet Hops (bittering)
1oz Cascade Pellet Hops (aroma)
11g (1 packet) Nottingham Brewing Yeast
Brew
11:15 Boil 3 gallons of water
11:52 Malt extract added
12:03 Bittering hops added
12:57 Aroma hops added
13:03 Boil stopped
13:33 Wort moved to primary (+2 gallons of water)
13:25 Yeast pitched
February 24, 2007
Brew
19:00 Wort moved to secondary
March 4, 2007
Brew
12:15 Priming sugar added to bottling bucket
12:20 Beer moved to bottling bucket
13:15 All beer bottled
Gravities
Original Gravity 1.039 (5.2)
Final Gravity 1.010 (1.3)
ABV 3.9%
At first glance - that OG looks really low. My guess is I am just not retaining enough sugars during the boil (low OG) and am therefore having an abbreviated fermentation period. Both fermentation periods were held at a temperature ranging from 64 - 68 degrees F.
Should I use more water (4G instead of 3G)? Less boil time?
Any thoughts?
Thanks,
Jeff
I completed my third batch recently and opened a bottle yesterday. Much to my chagrin, this batch has come out like my previous two attempts - overly malty with a definite sweetness. While I cannot really pick up any off flavors - it just seems that the extract is completely overpowering the hops. My recipe and bew process is below. Note: if you see any terminology problems - please let me know. I would like to be as accurate as possible when I document these things.
February 16, 2007
Ingredients
6.6lbs Briess CBW Golden Light Malt Extract
2oz Hallertau Pellet Hops (bittering)
1oz Cascade Pellet Hops (aroma)
11g (1 packet) Nottingham Brewing Yeast
Brew
11:15 Boil 3 gallons of water
11:52 Malt extract added
12:03 Bittering hops added
12:57 Aroma hops added
13:03 Boil stopped
13:33 Wort moved to primary (+2 gallons of water)
13:25 Yeast pitched
February 24, 2007
Brew
19:00 Wort moved to secondary
March 4, 2007
Brew
12:15 Priming sugar added to bottling bucket
12:20 Beer moved to bottling bucket
13:15 All beer bottled
Gravities
Original Gravity 1.039 (5.2)
Final Gravity 1.010 (1.3)
ABV 3.9%
At first glance - that OG looks really low. My guess is I am just not retaining enough sugars during the boil (low OG) and am therefore having an abbreviated fermentation period. Both fermentation periods were held at a temperature ranging from 64 - 68 degrees F.
Should I use more water (4G instead of 3G)? Less boil time?
Any thoughts?
Thanks,
Jeff