Ol' Grog
Well-Known Member
In my quest to find my "death by malt" brew, I've recently discovered that some of ya'll are adding corn sugar at the beginning of the boil. Does that add to the maltiness? I've plugged this into a brew calculator:
6.6 LBS plain amber LME
10 ounces corn sugar
1/2 LBS of crystal 80L, carapals and munich grains for steeping
.5 ounce of Williamette for bittering and finishing
and got a nice 15 IBU's and 5.7ABV.
But, will all that corn sugar cause the primary to go ape $hit? Was thinking about going with Windsor dry yeast, not doing liquid yeast as of yet.
I going for more fruity, malty, ester-ry type of brew as opposed to high hoppy style. How you IPA lovers with 60 to 100 or so IBU's like that is beyond me. It just leaves a bitter after taste in my mouth and I have to have some water with it.
6.6 LBS plain amber LME
10 ounces corn sugar
1/2 LBS of crystal 80L, carapals and munich grains for steeping
.5 ounce of Williamette for bittering and finishing
and got a nice 15 IBU's and 5.7ABV.
But, will all that corn sugar cause the primary to go ape $hit? Was thinking about going with Windsor dry yeast, not doing liquid yeast as of yet.
I going for more fruity, malty, ester-ry type of brew as opposed to high hoppy style. How you IPA lovers with 60 to 100 or so IBU's like that is beyond me. It just leaves a bitter after taste in my mouth and I have to have some water with it.