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Old 12-31-2012, 07:02 PM   #1
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Default Biscuit Malt Over Dose in DIPA help

Sorry for the lack of beersmith or an equivalent. I'm not at my regular computer.

The run down:
At the LHBS my grain bill was crushed and mixed, great! However looking at the invoice sticker he mistook 1/2 for 2lbs of Biscuit malt.

So right now I'm looking at

13#-American 2-row
3#-Munich malt
2# Biscuit malt

I currently am thinking a couple ounces of crystal 20/40 might overpower some of the dryness from the biscuit.


O.G.: 1.101
F.G.: 1.024
11 SRM
ABV:10.3%

Hops: 79.5 IBU
90-1 oz. Warrior
15-1 oz. Galaxy
15-1 oz. Citra
5 -1 oz. Citra
1-.5 oz.Amarillo
1-.5 oz. Simcoe

DH- 1oz. Citra
DH- .5 oz. Amarillo
DH- .5 oz. Simcoe

Yeast
WLP 001, biiiiig starter

Any thoughts would be much appreciated.


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Old 12-31-2012, 07:48 PM   #2
Misplaced_Canuck
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didn't get an answer earlier aye?

This is what I'd do: Take what you have, and split it in two (18 lbs / 2 = 9 lbs). Add 9 lbs of two row to each split batch and brew 2 batches.

MC


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Old 12-31-2012, 07:50 PM   #3
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Yea, you could go a half pound or a pound of a medium crystal if you wanted, or mash higher, or both. That is indeed a ton of biscuit. Let us know how it turns out. You'll probably still end up with sweeter DIPA than you wanted with a lot of biscuit flavor. Actually, our cream ale has a pound in it (OG 1.047) and it's really delicious and not overpowering at all, but it is meant to be a very dry beer. You may be ok the way it is expecially with that big OG.
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Old 12-31-2012, 09:56 PM   #4
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MC, yeah I had to adjust my audience I think.

Thanks for a reply guys. Yeah Im figuring it will be pretty sweet and some of that biscuit might get lost. Will probably mash high and add a half pound of 40L

Do we think that I should up the FWH bittering to balance this bad boy out?

I'm shooting for a huge flavor aroma combo in the heady topper realm. Not in clone flavor, but hop intensity.
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Old 01-01-2013, 02:57 PM   #5
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I would seriously consider splitting the grain in two and adding more base malt. 2# of biscuit malt, crystal malt, and high mash temp does not sound like a great DIPA.
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Old 01-02-2013, 09:15 AM   #6
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Quote:
Originally Posted by indianaroller View Post
I would seriously consider splitting the grain in two and adding more base malt. 2# of biscuit malt, crystal malt, and high mash temp does not sound like a great DIPA.
A creative solution I'm a little embarrassed I didn't think of myself!
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Old 01-03-2013, 01:20 AM   #7
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Yeah I think this is the way to go. May play around with the two grain bills and specialty grain combos.

Thanks all.


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