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Old 04-07-2012, 09:59 AM   #1
ddrrseio
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trying to develop a pale ale recipe and wonder about how these grains will work together.

i'm going for a more complex, maltier taste and am still determining which hop i'll use, but what do you all think of:

9.25 lb 2-row
2.125 munich
.875 biscuit

anyone prefer victory to biscuit? i see that they're similar but have never used either and am just using malt profiles to design this.

 
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Old 04-07-2012, 11:27 AM   #2
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That will lead to a different flavor profile than you're seeking in an APA. Back out the Munich, and add in a smaller amount of Crystal malt.

I prefer Victory, but that's a preference of my palate, and there are others that prefer biscuit.

 
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Old 04-07-2012, 05:00 PM   #3
ddrrseio
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take out all the munich? what level crystal do you prefer?

 
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Old 04-07-2012, 09:28 PM   #4
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I say keep it as is & brew it. Some special roast may add something extra as it's like victory or biscuit on steroids. Otherwise that looks like a promising start to a good beer.
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Old 04-07-2012, 10:41 PM   #5
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I like it, although I might go down to .5 pound on the biscuit malt because it can get a little "dry" in the finish with too much.
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Old 04-07-2012, 11:37 PM   #6
SouthBay
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8-10# 2-row and 2# munich is a pretty solid base.

The biscuit can add some character. It may get pretty dry though, without any crystal malts, wheat, etc in it. Mash high and i'm sure it'll be great!

 
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Old 04-08-2012, 04:14 AM   #7
ddrrseio
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glad to get some different opinions!

here is what i am looking at right now

80% pale 9.75lb
13% munich 1.625lb
4% C40 7oz
3% biscuit 5oz

going to split the eventual volume into thirds and do an oz of a different hop for each, one pellet at a time.

i'm trying to get a sense of different grains and hops and this kind of experimentation really speeds up the learning.

 
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Old 04-08-2012, 05:31 PM   #8
SouthBay
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I'd bump the Biscuit to 1/2#, just to make sure it gives you the soft breadiness that it's there for.

 
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Old 04-08-2012, 05:45 PM   #9
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Quote:
Originally Posted by southbay View Post
i'd bump the biscuit to 1/2#, just to make sure it gives you the soft breadiness that it's there for.
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Old 04-08-2012, 06:09 PM   #10
ddrrseio
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thanks!

what about the crystal? amount look ok? does this many malts risk becoming a mess of indistinguishable flavors in an american pale?

the three hops i plan to use (one for each third of the batch) are ahtanum, amarillo and simcoe. i'll try each on its own and also pour them together to see how the hops taste together.

 
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