novahokie09
Well-Known Member
I brewed this brew this weekend, but my LHBS didn't have either hop. I had to substitute with cascade and zythos. I'm not sure about the zythos, but I hope this turns out well.
I read through many pages of this thread and might have missed it, but is it ok to toast the malt after it has already been milled?
Brewed this one up yesterday. I ended up reducing the 60 minute addition to .5 oz to bring the IBU's down a little. The IBU's are still off the charts for the style according to Beersmith but I'm ok with that.
chalmer9 said:Mine has been kegged for 5 days, and this post echoes my sentiments almost exactly. It's DELICIOUS though, can't wait for another week...hopefully it clears up a little.
I made this today (for probably the 10th time). Usually goes off without a hitch, today my gas ran low and i didn't boil off what i needed to. I ended up at a final gravity of 1.044. Im worried that if I add all the hops in the dry hop it will now be balanced and be too bitter.
Should I add no dry hop, half the dry hop, or just do it all?
I decides to give this a try as my first AG, ended up with a 120 min boil due to my 8 gallon pot. OG of 1066 but it smelled awesome and tasted great. After 10 days in fermenter I went to rack and found this nasty thing floating on top...
View attachment 97718
Yeast is US-05 and gravity reading I took registered 1015. Smell is not please not but taste was ok.
Thoughts?
looking to do extract version...is it recommended to keep all the grains the same and just replace the 8lbs of 2-row with the appropriate amount of extract?
recipe from page #1 below ->
Ingredients:
8.0 lbs 2-Row Brewers Malt
2.0 lbs Toasted Pale Malt
0.5 lbs Crystal Malt 60°L
0.5 lbs Wheat Flakes
Imo - You'd want to sub out all 10 LBS pale malt with extract. You could do a pound or two of English pale to sub for toasted malt. You may want to use malted wheat instead of flaked in your specialty steep to allow for conversion.
I'll disagree with that -- 2# of Victory, in my opinion, would be too powerful & cloying. If you are going to use Victory added to your specialty steeping grains to mimic the effect of toasted malt, I would stick to 8 Oz or less of Victory.
My take on this - and this is just one man's opinion - Is that I would sub out 9# of Malt (meaning, both the 2-Row and Toasted 2-Row from the AG version) for liquid extract. I would then do the following for the specialty steeping grains:
0.5# 2-Row to help conversion
0.5# Victory or other Toasted substitute
0.5# Crystal 60L
0.5# Wheat Flakes
Which, if you go to that extent, you might as well take the Victory back out and replace it with 0.5# Toasted 2-Row Pale since you already are using 1/2# of it and would, most likely, buy a full lb. of 2-Row anyways.
I can go 'round and 'round on this one.
For example, 0.75# 2-Row, 0.5# Caramel 60L, 0.5# Flaked Wheat, and 0.25# Biscuit Malt (I find Biscuit to be more powerful than the Victory malt, even. That may just be my taste buds' fault).
Or, 1.0# Maris Otter, 0.5# Caramel 60L, and 0.5# Flaked Wheat.
Or, 0.5# Vienna, 0.25# Caramel 10L, 0.5# Caramel 60L, 0.5# Flaked Wheat and 0.25# Biscuit Malt.
Or, heck, 1.0# Vienna, 0.5# Caramel 60L, 0.5# Flaked Wheat.
Certainly not the advice you hoped I would give, but - Give it time. At least personally, I find that my beers when they are undercarb'ed are severely lacking in hop pronouncement - and once they hit the correct carbonation level, then the flavor really opens up.
But - something else could be in play as well. I could be missing something.
kennyg said:I think I'm going to make this one and add 1oz citra dry hop on top of everything else. Can't wait!
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