mlyday
Well-Known Member
On holloween I brewed a batch with some stuff I had sitting around, so I would have something to keg with the kegging system I was getting. This was the recipe.
3.3 lbs Briess Bavarian Wheat LME
3.3 lbs Briess Pilsen Light LME
8 oz Crystal 60L
2 oz Chocolate Malt
4 oz Malto-Dextrine
1 oz Hallertau hops at 60 minutes
1 oz East Kent Goldings at 15 minutes
Irish moss added at 15 minutes.
48 hours before brewing I created a 1.5 liter starter with the WL East Coast Ale Yeast.
I kegged it about two weeks ago using the set and forget method. I took a taste last week, before it was carbed up, and its really creamy(not watery) which I assume is from the malto dextrine, but it has a carmely taste to it. Not sure what that is from, since I havent used the bavarian wheat lme or that yeast or that combination of hops.
Dont get me wrong, its a damn tasty beer. But I am just trying to learn where the flavors are coming from.
3.3 lbs Briess Bavarian Wheat LME
3.3 lbs Briess Pilsen Light LME
8 oz Crystal 60L
2 oz Chocolate Malt
4 oz Malto-Dextrine
1 oz Hallertau hops at 60 minutes
1 oz East Kent Goldings at 15 minutes
Irish moss added at 15 minutes.
48 hours before brewing I created a 1.5 liter starter with the WL East Coast Ale Yeast.
I kegged it about two weeks ago using the set and forget method. I took a taste last week, before it was carbed up, and its really creamy(not watery) which I assume is from the malto dextrine, but it has a carmely taste to it. Not sure what that is from, since I havent used the bavarian wheat lme or that yeast or that combination of hops.
Dont get me wrong, its a damn tasty beer. But I am just trying to learn where the flavors are coming from.