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Old 01-29-2013, 02:54 AM   #11
scottyg354
 
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Quote:
Originally Posted by Komocabo
9Lbs of grain and 1/2 lb of honey make an 11% beer? Did you punch 19lbs of grain? That seems way too high
Not sure where you got 11% from. 4.7% and 14ibus.
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Old 01-29-2013, 02:54 AM   #12
mattd2
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Quote:
Originally Posted by Komocabo View Post
9Lbs of grain and 1/2 lb of honey make an 11% beer? Did you punch 19lbs of grain? That seems way too high
huh? it was 4.7%, lakeside guessed 11.4IBUs @ 4%. Noone said anything about 11% abv

 
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Old 01-29-2013, 02:55 AM   #13
scottyg354
 
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Quote:
Originally Posted by mattd2

Yeah it's a tough one when trying to explain what you taste in words
Bready would be a recipe, did you use a different base malt like MO which is apparently a bit more biscuity?
Come to think of it maybe the honey malt is giving you the flavour. I seem to recall somewhere mention that the flavour is more biscuity than actual honey
Nope just breis two row. I'm thinking I'm associating mealtimes with breadiness. Tastes almost like a lightly toasted piece of white bread.
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Milk is for babies. When you grow up you have to drink beer.

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On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy

 
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Old 01-29-2013, 02:59 AM   #14
mattd2
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Quote:
Originally Posted by scottyg354 View Post
Nope just breis two row. I'm thinking I'm associating mealtimes with breadiness. Tastes almost like a lightly toasted piece of white bread.
Just found this description for honey malt
Quote:
From Paddock Wood Brewing:
"Malt sweetness and honey like flavour and aroma make it perfect for any specialty beer. The closest comparison is a light caramel, but Honey Malt has a flavour of its own: sweet and a little bit nutty. Made by restricting the oxygen flow during the sprouting process, Honey Malt is essentially self-stewed. When the oxygen is cut off, the grain bed heats up, developing sugars and rich malt flavours. The malt is lightly kilned for a color color profile of 25 SRM and is devoid of astringent roast flavors. Honey malt has a diastatic power of 50, and can convert itself but not additional adjuncts. It is best mashed with a base malt. Use up to 25% in specialty beers for a unique flavour."
Any chance you are tasting nutty? You only have 5% of it but maybe you are tasting it.
I guess the question is does the scotch ale have honey malt in it?

 
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Old 01-29-2013, 03:01 AM   #15
BorealBrewer
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The same toasty, bready character as in a dry champagne?

That could be coming from the yeast cake. How long was the beer on the lees?
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Old 01-29-2013, 03:12 AM   #16
scottyg354
 
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Quote:
Originally Posted by mattd2 View Post
Just found this description for honey malt

Any chance you are tasting nutty? You only have 5% of it but maybe you are tasting it.
I guess the question is does the scotch ale have honey malt in it?
Nope it had British Pale and Roasted Barley. Just went a grabbed my copy of Designing Great Beers and read about honey malt. Says it has an intense maltiness. I guess that could be what I am tasting. It's definetely a grain based flavor and not astringent. When I make my next batch I think I am going to combine 2 row and 6 Row with the flaked rice and see if I notice a difference. I am also going to up my IBU's a tad.
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Milk is for babies. When you grow up you have to drink beer.

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On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy

 
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Old 01-29-2013, 03:32 AM   #17
scottyg354
 
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Quote:
Originally Posted by BorealBrewer View Post
The same toasty, bready character as in a dry champagne?

That could be coming from the yeast cake. How long was the beer on the lees?
Only on the lees for two weeks. Then straight to keg. Finished carbing up yesterday and tried some today.
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Milk is for babies. When you grow up you have to drink beer.

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On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy

 
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Old 01-29-2013, 04:28 AM   #18
Komocabo
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I read 11.4%ABV, not IBUs... Sorry for the confusion! I blame the IPA on that one.
~Cheers
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Old 02-13-2013, 09:08 PM   #19
scottyg354
 
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Have to start this thread back up as I am starting to get pissed of now. I just tasted my Wheat beer and it also tastes like grain. This is starting to drive me nuts. Could it be the 2 Row? I have no clue what I am doing wrong. Should I mash in a little warmer than 150 on my beers? I am making sure that the grains are cracked but the husks are still intact.
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brewSTEIN Beer Co.

Milk is for babies. When you grow up you have to drink beer.

-Arnold Schwarzenegger

On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy

 
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Old 02-13-2013, 09:34 PM   #20
Klickmania
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You using anything for ph correction?

Also, how clear are you getting these beers?

 
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