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Old 09-05-2013, 12:20 AM   #1
Feb 2013
Posts: 76
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I'm trying to achieve something malty and agreeable, but not cloyingly sweet. Yards Thomas Jefferson Tavern Ale is a good example of what I'm going for, but with lower ABV.

I tried to keep the crystal amounts low, but white wheat has a malty character of its own that I'm not altogether familiar with.

Batch Size: 5 gallons
Estimated OG: 1.058 SG
Estimated Color: 8.3 SRM
Estimated IBU: 27.0 IBUs

Amt                   Name                                     Type          #        %/IBU         
8.0 oz                Rice Hulls (0.0 SRM)                     Adjunct       1        3.9 %         
6 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         2        47.1 %          
1 lbs 8.0 oz          Rye Malt (4.7 SRM)                       Grain         4        11.8 %        
8.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         5        3.9 %         
4.0 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         6        2.0 %         
1.00 oz               Goldings, East Kent [5.00 %] - First Wor Hop           7        20.8 IBUs     
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             
1 lbs                 Honey (1.0 SRM)                          Sugar         10       7.8 %
Mash temp 152.

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Old 09-05-2013, 01:25 AM   #2

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Old 09-05-2013, 01:28 AM   #3
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Feb 2013
Roanoke, VA
Posts: 54
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I am aiming for malt but not sweet and find that the regular 3/4 to 1 1/2 lbs of crystal in most recipes makes them too sweet. Underattenuated. I think it is chloride in my water. My city neglects to report carbonate calcium sulphate or chloride in the water report, and I am too cheap to get it tested. But I may be getting sweeter than expected from chloride and or sodium naturally higher than normal in my water supply?- which would throw a normal recipe to the cloying side while most other towns' water would make a beer with 1lb of crystal that tastes normal. So, my last two batches havn't had any crystal and they seem more malty than sweet, though not malty enough, yet.
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Old 09-05-2013, 01:35 AM   #4
Aug 2013
Posts: 96
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For some point of reference, I've brewed an amber with 1 lb 60L and 1 lb white wheat, mashed at 154, us-05. This also had two lbs munich and I would put the final beer in the middle range for maltyness, could have been more malty, fg was 1013.

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Old 09-05-2013, 01:37 AM   #5
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Jun 2006
UP of Michigan, Winter Texan
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You have less than 6% crystal- that's certainly not too much. I've never had that beer, so I can't say if the recipe is close or not. You have nearly 12% rye, and that should be fairly discernible if that's what you want.
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Old 09-05-2013, 07:11 AM   #6
Feb 2013
Posts: 76
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Thanks, everyone, for the feedback.

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