This is my first "real" brew (extract and steeping grains) and only my second ever.
Brew day went fine except for my first boilover . I hit the estimated post-boil gravity and my US-05 was off and doing its thing within 24 hours. Its in my fermentation chamber which stays at a steady 60-62 degrees F.
Its been 1 week and I pulled off just enough to get a hydrometer reading. (Post boil gravity was 1.064 - gravity 1 week into fermenting is 1.020)
I have two small concerns.
1). My beer smells "apple-like". I can also smell the spices I added (a good thing) but the "apple smell" is present. Could this be because of the turbinado or is it just because it is very "green"?
2). I can't really smell any hops. I did the hop schedule correctly but I don't get much of a hop aroma from the sample. Is this because it is not yet carbonated and the CO2 is what carries the hop aroma up in a finished beer?
I know, I know, RDWHAHB (in my case, having a SBB ) but i'm just generally curious about the apple smell. (The hops I guess I can understand - it is after all not supposed to be a more malty, not hoppy beer)
Anyways, here's the recipe (is this even going to be a stout? seems a little light to me):
(2.5 Gallon Full Boil @ 50mins for 2 Gallon Batch Size)
2lbs 12oz Muntons Extra Light DME
5oz Quaker Quick Oats
5oz Chocolate Malt
4oz Crystal 80L
1oz Black (Patent) Malt
4oz Turbinado
Steep grains at 150 for 45m (in oven).
Rinse with 1gal of 170f water.
While raising to boil and add DME & Turbinado.
Start hops schedule at full boil.
Hops:
1/2 oz Willamette @ 50 mins
1/2 oz Hallertau @ 30 mins
1/2 oz Hallertau @ 5 mins
Spices:
1/2 Whirfloc Tablet @ 5 mins
3 cinnamon stick @ 5 mins
5 crushed allspice @ 0 mins
5 crushed clove @ 0 mins
0.2 oz ground ginger
Post-Boil: 1.064
1 Week: 1.020
Brew day went fine except for my first boilover . I hit the estimated post-boil gravity and my US-05 was off and doing its thing within 24 hours. Its in my fermentation chamber which stays at a steady 60-62 degrees F.
Its been 1 week and I pulled off just enough to get a hydrometer reading. (Post boil gravity was 1.064 - gravity 1 week into fermenting is 1.020)
I have two small concerns.
1). My beer smells "apple-like". I can also smell the spices I added (a good thing) but the "apple smell" is present. Could this be because of the turbinado or is it just because it is very "green"?
2). I can't really smell any hops. I did the hop schedule correctly but I don't get much of a hop aroma from the sample. Is this because it is not yet carbonated and the CO2 is what carries the hop aroma up in a finished beer?
I know, I know, RDWHAHB (in my case, having a SBB ) but i'm just generally curious about the apple smell. (The hops I guess I can understand - it is after all not supposed to be a more malty, not hoppy beer)
Anyways, here's the recipe (is this even going to be a stout? seems a little light to me):
(2.5 Gallon Full Boil @ 50mins for 2 Gallon Batch Size)
2lbs 12oz Muntons Extra Light DME
5oz Quaker Quick Oats
5oz Chocolate Malt
4oz Crystal 80L
1oz Black (Patent) Malt
4oz Turbinado
Steep grains at 150 for 45m (in oven).
Rinse with 1gal of 170f water.
While raising to boil and add DME & Turbinado.
Start hops schedule at full boil.
Hops:
1/2 oz Willamette @ 50 mins
1/2 oz Hallertau @ 30 mins
1/2 oz Hallertau @ 5 mins
Spices:
1/2 Whirfloc Tablet @ 5 mins
3 cinnamon stick @ 5 mins
5 crushed allspice @ 0 mins
5 crushed clove @ 0 mins
0.2 oz ground ginger
Post-Boil: 1.064
1 Week: 1.020