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Old 07-01-2008, 04:01 AM   #1
Arneba28
 
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Feb 2008
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Recipe Type: Extract   
Yeast: 1275 Thames Valley   
Yeast Starter: Nope   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.054   
Final Gravity: 1.012   
IBU: 34   
Boiling Time (Minutes): 60   
Color: 12.5 SRM   
Primary Fermentation (# of Days & Temp): 13 @ 70   
Additional Fermentation: Fully carbed in 2 days?   
Secondary Fermentation (# of Days & Temp): 8 @ 70   

This was a recipe that has led me to one conclusion, I hate the taste of caramunich malt when it is still young in the bottle, after a month or so its ok but right now it is nasty. Both my Vienna and this beer have had caramunich and I dont like it at all.

6# Breiss Light DME
.25# Caramunich
.25# Flaked Barley
.25 Carafoam
3oz Special B

1oz EKG (60)
1oz EKG (23)

Steeped grains in 2 gallons water with flaked barley for 60min @ 156. Brought water up to 6.75 gallons and brought to a boil.
Hopped on schedule
1Tbsp Irish moss and Yeast Nutrient @ 20


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Old 07-01-2008, 07:41 PM   #2
Donasay
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Are you sure it is the caramunich, have you ever eaten a handful of it? I always eat right out of the bins when I am at the LHBS.


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Old 07-01-2008, 07:43 PM   #3
Arneba28
 
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Yeah I am dead sure. Although it does mellow and get much better over time it is not my favorite.
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Old 07-18-2008, 04:24 AM   #4
Arneba28
 
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Well the caramunich has mellowed and its pretty good now, just a very very slight hint of it. However, it is so overcarbed its rediculous. It almost explodes in your mouth, and gives the worst burps ever.
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