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Old 08-29-2012, 07:24 PM   #1
Zabuza
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Jul 2012
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So I've finally started making my own recipes (I started home brewing again in March) after I made about 10 or so batches. I also do tons of forum crawling. Regardless, I'm pretty advanced in some areas and pretty ignorant in some others. Long story short, I made a mistake in my new batch of ESB - didn't know carared was a caramel malt (I know, stupid stupid). So here's the partial mash recipe:

6lbs two row
3lbs carared 20L
2lbs caramel malt 60L
.5lbs rye malt
2lbs. Pale LME
1.5lb light DME

1oz Northern brewer for 45min
1oz Motueka for 30 mins
1oz Pacific jade for 15 mins

WLP 005 (British Ale)
FWH with .5oz Strange Brew

Soooo...I know one is not supposed to dump batches (as time heals most wounds), but caramel malt consists of 36% of the grain bill. Now I know you don't get full sugar conversion from caramel malts (as numerous threads have demonstrated), but we're still looking at like 25-30% caramelized sugar. Most people say the max should be 10-15%. I first wort hopped with strange brew to try and counteract the caramel sweetness, and boiled for only 45 mins instead of the usual 60 (to avoid that extra 15 minutes of caramelization). What are people thinking about this batch; should I just dump it or will aging help this excessively caramelly beer? OG was 1.064 and projected FG was 1.019, IBUs should be 50+.

 
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Old 08-29-2012, 07:29 PM   #2
stjackson
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Aug 2010
Columbus, GA
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Have you tasted it? I definitely wouldn't dump it until I had tasted it. That being said, this isn't going to be a "to style" ESB, but it will still be beer.

 
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Old 08-29-2012, 07:29 PM   #3
Newgene
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Dec 2010
Waveland, MS
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Never dump a batch that is not bad. Somebody will drink it. Many great inventions have come by accident. You could always try to hop it up really well to mask it. Either that or brew another batch of a really dry, light, and hoppy beer to mix with it some ratio. That's what I do with beers I don't like. I mix them with other beers, and it makes a drinkable mix.

It may turn out good. Who knows.

 
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Old 08-29-2012, 07:37 PM   #4
TyTanium
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Nov 2011
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Minimal marginal effort to let it ferment out. But I think your analysis of the recipe (caramel overload) is right on; won't be your best work.

If you have a clean ferment, even if it's not good for drinking, might be good for cooking.

 
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Old 08-29-2012, 07:37 PM   #5
Welderbydaybrewerbynight
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Nov 2011
Fort Wayne, IN
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Take a gravity reading and then taste. If it is a little sweeter than you would like dry hop it for a week, then taste it again. Hops can help cover up a lot of off flavors, but like what was said it won't be to style but if you like it who cares.

 
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Old 08-29-2012, 07:39 PM   #6
Horseballs
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Mar 2012
Shaker Heights, Ohio
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I'd probably blend it with a second highly fermentable batch - like all base malt mashed pretty low and hopped similarly.

 
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Old 08-29-2012, 07:44 PM   #7
ztexz
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Jul 2012
Winston-Salem, NC
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Quote:
Originally Posted by TyTanium View Post
Minimal marginal effort to let it ferment out. But I think your analysis of the recipe (caramel overload) is right on; won't be your best work.

If you have a clean ferment, even if it's not good for drinking, might be good for cooking.
That's what I was thinking. I can see this beer being absolutely fantastic for breads and batters.

 
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Old 08-29-2012, 07:55 PM   #8
edecambra
 
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Quote:
Originally Posted by Horseballs View Post
I'd probably blend it with a second highly fermentable batch - like all base malt mashed pretty low and hopped similarly.
For me, that'd be too much work to try to "Fix" a batch. That said, If it isn't broke, don't fix it.

Wait to taste it, and if you don't like it just bottle/keg it and forget about it for a month, retaste, wait. Etc. I had a stout that I made with "kitchen sink" specialty grains approach. It was suppposed to be a dry stout that finished above 1.020 with way too much roasted and caramel grains and tasted like a punch in the teeth. I forgot about it for about three months and then it was AWESOME.

Just wait, what can it hurt?

 
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Old 08-29-2012, 08:02 PM   #9
dougdecinces
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Jan 2011
Indianapolis, Indiana
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Quote:
Originally Posted by Horseballs View Post
I'd probably blend it with a second highly fermentable batch - like all base malt mashed pretty low and hopped similarly.
Exactly what I was going to say. If you make another 5 gal batch with no crystal malt and mash low, you should have 10 gallons of pretty good beer.

 
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Old 08-29-2012, 08:02 PM   #10
Zabuza
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I've tasted it, and surprise surprise it's like eating caramel coated hops. It is only two weeks old, though, so we'll see how it ages.

Also, why is everyone saying it is not "to style?" I checked the BJCP guidelines and perhaps I hit a bit big on a few things (1.064 is 4 points too high, 1.019 is three points too high, 5.9% is fine, 50 IBUs is fine, 19 SRM is one point too high). Is it because of the crazy amount of caramel malt? Maybe the rye?

 
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