A while back I brewed a foreign extra that has a sweetness I'd like to tone down. I lost the recipe in The Great Hard Drive Crash of 2011, but the ingredients are as follows.
5.5 gal batch
2 row 13#
Black Barley 2#
Flaked Barley 1#
Carapils 8oz.
Mashed around 152/153
I believe this was the hop schedule.
Cascade 1.5 oz. 60 min
Challenger 2 oz. 60 min
Wyeast American Ale 1056 (puzzled by this choice).
OG 1.078 FG 1.017 (I hit these +/- .001)
I'm going off the order history for the ingredients and what I remember from that day. The beer turned out awesome and is an arse kicker, but It took half the keg for me to put my finger on what was off. Would the Carapils be the culprit, or just plain old mashing too high? I'm getting ready to try this one again but don't want to change too much at once. Would mashing around 151 or removing the Carapils have a more drastic effect?
This was my second all grain btw. I know some downplay the difference in extract and all grain, but I saw a huge jump in quality going ag. Thanks for reading.
5.5 gal batch
2 row 13#
Black Barley 2#
Flaked Barley 1#
Carapils 8oz.
Mashed around 152/153
I believe this was the hop schedule.
Cascade 1.5 oz. 60 min
Challenger 2 oz. 60 min
Wyeast American Ale 1056 (puzzled by this choice).
OG 1.078 FG 1.017 (I hit these +/- .001)
I'm going off the order history for the ingredients and what I remember from that day. The beer turned out awesome and is an arse kicker, but It took half the keg for me to put my finger on what was off. Would the Carapils be the culprit, or just plain old mashing too high? I'm getting ready to try this one again but don't want to change too much at once. Would mashing around 151 or removing the Carapils have a more drastic effect?
This was my second all grain btw. I know some downplay the difference in extract and all grain, but I saw a huge jump in quality going ag. Thanks for reading.