DanOmite
Well-Known Member
Hi all, I have been working on the following recipe and I have a couple questions about the grains.
Recipe for 3-gallon batch:
0.9 lbs. American Caramel 60°L
0.3 lbs. Dextrine Malt (or C-10L?)
1.98 lbs. Liquid Light Extract
1.5 lbs. Dry Light Extract
0.44 oz. Chinook (Pellets, 13.00 %AA) boiled 90 min.
0.6 oz. Ahtanum (Pellets, 6.00 %AA) boiled 15 min.
0.6 oz. Chinook (Pellets, 13.00 %AA) used as dry hop.
0.6 oz. Ahtanum (Pellets, 6.00 %AA) used as dry hop.
Yeast : White Labs WLP001 California Ale info
First of all, I wanted to create a nice So-cal (my original home) "summer" drink using all
"C" hops, but living in Flagstaff, my summer has turned into a crazy monsoon season. Thus, I decided to throw out my original cascade and centennial hops and go for a spicy / piney hop profile to match my mountains environment. So, I decided to go with Chinook and Anthem hops, as you can see.
Now, for the malts I am not sure if I should use 0.3 oz of Dextrine or 0.3 oz of Crystal 20L. I think I will get enough color and sweetness out of the Crystal 60L, so the main purpose of the extra 0.3 oz of specialty grains should be to add body and head retention. According to beer tools, both Dextrine and Crystal 20L help in this department. Is one better than the other for this purpose?
Thanks for the help
Recipe for 3-gallon batch:
0.9 lbs. American Caramel 60°L
0.3 lbs. Dextrine Malt (or C-10L?)
1.98 lbs. Liquid Light Extract
1.5 lbs. Dry Light Extract
0.44 oz. Chinook (Pellets, 13.00 %AA) boiled 90 min.
0.6 oz. Ahtanum (Pellets, 6.00 %AA) boiled 15 min.
0.6 oz. Chinook (Pellets, 13.00 %AA) used as dry hop.
0.6 oz. Ahtanum (Pellets, 6.00 %AA) used as dry hop.
Yeast : White Labs WLP001 California Ale info
First of all, I wanted to create a nice So-cal (my original home) "summer" drink using all
"C" hops, but living in Flagstaff, my summer has turned into a crazy monsoon season. Thus, I decided to throw out my original cascade and centennial hops and go for a spicy / piney hop profile to match my mountains environment. So, I decided to go with Chinook and Anthem hops, as you can see.
Now, for the malts I am not sure if I should use 0.3 oz of Dextrine or 0.3 oz of Crystal 20L. I think I will get enough color and sweetness out of the Crystal 60L, so the main purpose of the extra 0.3 oz of specialty grains should be to add body and head retention. According to beer tools, both Dextrine and Crystal 20L help in this department. Is one better than the other for this purpose?
Thanks for the help