i was inbetween a KIT brew and had a bunch of materials to spare, i guess. I decided to try to put together my first completely experimental recipe. I AM A "N00b", please be advised. Here we go:
3.3 lbs (1 can) of Munton's Light Malt Extract (liquid)
3 lbs of Canadian Honey Malt
1/2 lbs pitted and cooked black cherries
1/2 lbs rolled oats
1 oz Cascade hops
1 Whirlfloc (irishmoss) tablet
(It's 3am and this is gonna kinda be a quick-version of the recipe)
Boiled the crushed Canadian Honey for 60 minutes, added the oats for the last 45 minutes, the cascade hops for 45 minutes, the cherries for the last 10, and whirlfloc for the last 15 (skimming the crud from the top). pour in 5gal carboy, top off to 5gal w/ airlock and blowoff.
it bubbled like a sonofa... for about 3-4 days. i let it sit for about 7-10 in a airconditioned bathroom
(75*F-80*F). I siphoned to another 5gal carboy and let sit for another 1.5-2 weeks. I added about another 1/2 oz of the cascade hops as a dry hop and let sit for another week (this i think was the BAD IDEA).
after that week of dry hopping, i racked it to a soda keg and compressed w/ CO2.
The low-acid Cascade hops left an EXTREMELY flowery flavor that's, well, wicked overpowing.
Is there anything i can do to MELLOW THIS OUT? should i mix up some Krauzen or something to ADD to the 4.75 or so gallons that i have in the keg to create a new hybrid?? then let that settle on for a couple of weeks till the hops flavor mellows out? or should i add a more bitter hops, like galena to balance out the FLOWERY taste/smell.
Any help would be greatly appreciated. I'd hate to have to just PITCH this attempt. I am waiting to try BYO magazine's MountainBrew (using Mountain Dew as a malt/sugar base...lol) Post back in this thread or email me at firstname.lastname@example.org
No flames, please.