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# Flaked Barley
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
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.