My friends I again need some advise. I am a new home brewer and have been pretty lucky so far with two succesful brews one nut brown ale and one XX stout. Both were rich and flavorful and very tasty. So for a friend I was asked to try something more mild, but the problem is it seems to be very mild with almost no flavor. Here's what I did.... where did I go wrong or is this how it was suppose to come out.
6 .lbs Briess Golden light extract
11 .oz Specialty grains (light)
11g Nottingham Ale Yeast
Tap water From Verplanck NY (steming from the North East Croton Resv.)
2.5 oz. Mt. Hood hopp Pellets Alpha 4.2%
1.5 .oz 60 minute boil
.5 .oz last 15 minutes of boil
.5 .oz last 5 minutes of boil
The starting gravity was 1.040 and the starting alc% was 5.16%
I Chilled it down to 60* right away and fermented for 7 days between 58* and 63*. It was suppose to be a light amber. However I bottled it yesterday with 5 oz. of dextrose and 16 .oz of tap water for priming and it was a urine color not a brownish red color. The Final gravity was 1.009 and the Alc% was 1% giving it a final alc% of 3.999%. Do you think that bottling it will increase some flavor or just give it clearity? Should I have kept the fermentation temp closer to the mid 60's vs. the low 60's high 50's? Maybe it tasted wierd because it was flat.... who knows I just hope that It turns out ok. Anyone have some input? Right now I am only extract brewing and would like to move on to partial mash brewing but I want to make sure that I have the process itself down before moving up. I just aquired all of the equipment that I need but I am unsure of going foward without being experienced enough. I just dont want to waste lots of money on supplies and my time if I dont have to. I really appreciate everyones input and any suggestions are very welcome.
Till then...... Brew On my Friends Brew On! :rockin:
6 .lbs Briess Golden light extract
11 .oz Specialty grains (light)
11g Nottingham Ale Yeast
Tap water From Verplanck NY (steming from the North East Croton Resv.)
2.5 oz. Mt. Hood hopp Pellets Alpha 4.2%
1.5 .oz 60 minute boil
.5 .oz last 15 minutes of boil
.5 .oz last 5 minutes of boil
The starting gravity was 1.040 and the starting alc% was 5.16%
I Chilled it down to 60* right away and fermented for 7 days between 58* and 63*. It was suppose to be a light amber. However I bottled it yesterday with 5 oz. of dextrose and 16 .oz of tap water for priming and it was a urine color not a brownish red color. The Final gravity was 1.009 and the Alc% was 1% giving it a final alc% of 3.999%. Do you think that bottling it will increase some flavor or just give it clearity? Should I have kept the fermentation temp closer to the mid 60's vs. the low 60's high 50's? Maybe it tasted wierd because it was flat.... who knows I just hope that It turns out ok. Anyone have some input? Right now I am only extract brewing and would like to move on to partial mash brewing but I want to make sure that I have the process itself down before moving up. I just aquired all of the equipment that I need but I am unsure of going foward without being experienced enough. I just dont want to waste lots of money on supplies and my time if I dont have to. I really appreciate everyones input and any suggestions are very welcome.
Till then...... Brew On my Friends Brew On! :rockin: