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Old 06-27-2012, 11:33 PM   #1
ImperialStout
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Default Need help making this recipe less bitter

Made this beer twice, once as a PM and the second time as an AG. Hopefully I made the conversions correctly. The other change was to only boil for 60 min instead of 90 min. The bitterness dropped from 102 to 92.9 but still a little too bitter. If it makes any difference in knowing what to do next, I put a pinch or two of table sugar in the last glass I drank and it seemed to lessen the bitterness. Thanks with help from here, the mash efficiency went from 59% to 69%. Think I can hit 75% next time as I did on another beer I made. Any thoughts on what to do to make this beer less bitter but retain the chocolate / coffee flavor?

malt & fermentables
LB OZ MALT OR FERMENTABLE
6 0 American Two-row Pale
4 6 Extra Light Dry Extract
2 0 Roasted Barley
2 0 Munich Malt
1 0 Chocolate Malt
0 8 Flaked Barley
0 4 Peated Malt 32
Batch size: 6.0 gallons
Original Gravity 1.074 measured
Final Gravity 1.014 measured
Mash Efficiency 59%
hops
USE TIME OZ VARIETY FORM AA
boil 90 mins 2.0 Columbus pellet 14.0
boil 15 mins 1.0 Pearle pellet 8.0
boil 10 mins 1.0 Goldings pellet 5.0
boil 5 mins 1.0 Fuggles pellet 4.5
Boil: 7.0 avg gallons for 90 minutes
Bitterness 102.0 IBU
BU:GU 1.36
Nottingham Ale Dry Yeast medium to high flocculation and 76% attenuation
Alcohol 8.0% ABV


malt & fermentables
LB OZ MALT OR FERMENTABLE
12 0 American Two-row Pale
2 0 Munich Malt
2 0 Roasted Barley
1 0 Chocolate Malt
0 8 Flaked Barley
0 4 Peated Malt

Batch size: 6.0 gallons
Original Gravity 1.072 measured
Final Gravity 1.020 measured
Mash Efficiency 69% measured

hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 2.0 Columbus pellet 14.0
boil 15 mins 1.0 Pearle pellet 8.0
boil 10 mins 1.0 Goldings pellet 5.0
boil 5 mins 1.0 Fuggles pellet 4.5
Boil: 7.0 avg gallons for 60 minutes
Bitterness 92.9 IBU
BU:GU 1.16
Nottingham Ale Dry Yeast medium to high flocculation and 76% attenuation
Alcohol 6.9% ABV


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Old 06-27-2012, 11:49 PM   #2
DrHop
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Cut your 90min hop addition in half.


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Old 06-28-2012, 01:19 AM   #3
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And lessen the roasted barley as it will accentuate the bitterness already present
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Old 06-28-2012, 03:37 PM   #4
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Lower the roasted barley and potentially use Pale Chocolate as an alternative to the regular. More actual choco flavor and less roast in my experience. And I second lowering your IBU's as a way to lower your bitterness.
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Old 06-28-2012, 04:23 PM   #5
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The bitterness from the hops and the "bitterness" you are tasting from the roasted barley.are different. 2# of roasted barley is a lot so you might first try cutting that to a lot less. Maybe 0.5# or 0.25# of roasted barley. I lie chocolate malt a lot more but it's completely different.
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Old 06-28-2012, 04:30 PM   #6
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I'd also consider a different and 'smoother' bittering hop such as simcoe
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Old 06-29-2012, 12:48 PM   #7
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Quote:
Originally Posted by drhop View Post
cut your 90min hop addition in half.
+1
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Old 07-01-2012, 11:51 PM   #8
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Default "Less Bitter" recipe from above advice

OK, made the following changes. Reduced Roasted Barley from 2# to 1#. Using .5# recommended but don't want to make too large a change at a time. Same for changing the hops. Increased Chocolate Malt from 1# to 2#. Think Dr. Hop recommend an increase but not how much. Reduced Columbus hops from 2 oz to 1 oz. Batch size is now 5 gal instead of 6 gal. OG = 1.096, up from 1.072. IBU = 59.8, down from 92.9. BU:GU = .62, down from 1.16. Surprisingly the ABV remained 6.9%. What can be done to make ABV = 8% while keeping other ingredients relatively the same?

Looking for Old Rasputin RIS clone with chocolate/coffee taste and good body but a little on the bitter side. Last batch was too bitter but do not like sweet beers. Think this new recipe will do it? Thanks for the help.

malt & fermentables
LB OZ MALT OR FERMENTABLE
12 0 American Two-row Pale
2 0 Munich Malt
1 0 Roasted Barley
2 0 Chocolate Malt
0 8 Flaked Barley
0 4 Peated Malt

Batch size: 5.0 gallons
Original Gravity 1.091 estimated
Final Gravity 1.022 estimated
Mash Efficiency 75% estimated

hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Columbus pellet 14.0
boil 15 mins 1.0 Pearle pellet 8.0
boil 10 mins 1.0 Goldings pellet 5.0
boil 5 mins 1.0 Fuggles pellet 4.5
Boil: 6.0 avg gallons for 60 minutes
Bitterness 59.8 IBU
BU:GU .62
Nottingham Ale Dry Yeast medium to high flocculation and 76% attenuation
Alcohol 6.9% ABV
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Old 07-02-2012, 12:10 AM   #9
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Just add some more 2 row and/or munich..or cut the volume..but who wants less beer?
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Old 07-02-2012, 02:13 AM   #10
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My contribution would be to say use less chocolate malt, one pound would be sufficient.
Or, use pale chocolate malt instead, and in that case I would still cut it to 1.25#.

Likewise, with the roasted barley, cut it to 0.75 or 0.5. It's a very strong flavor, better to be on the lighter side. The chocolate malt will be plenty of roast.


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