britishbloke
Well-Known Member
14 lbs. amber, LME malt extract
2 lb. crystal malt, 60¡ Lovibond
3 lb. American six-row pale ale malt
3lb oatmeal (quick)
1 lb. chocolate malt
1 lb. roasted barley
1 tsp. Irish moss, for 15 min.
4 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast
All grains and malts were cracked and into a pot with lid on for an hour.
Drained. Wort then had 14 lbs of amber added. It tastes kind of burned at the back of the throat is that bad? But it tastes creamy. somehwat.
2 lb. crystal malt, 60¡ Lovibond
3 lb. American six-row pale ale malt
3lb oatmeal (quick)
1 lb. chocolate malt
1 lb. roasted barley
1 tsp. Irish moss, for 15 min.
4 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast
All grains and malts were cracked and into a pot with lid on for an hour.
Drained. Wort then had 14 lbs of amber added. It tastes kind of burned at the back of the throat is that bad? But it tastes creamy. somehwat.