srkaeppler
Member
Hey All-
Tonight I bottled a modified version of a papazian recipe, the Garden Grand Cru, on p 192 of his book. Instead of adding 2 lbs of honey, I added closer to 4lbs. I also added an extra lb or so of malt extract(total about 6 lbs of light dried extract). Fermentation went fine, eventhough it was a bit warm(I swamp cooled it). Put it into the second, let it sit. I bottled it tonight and naturally took a sip. WOOOO! It definitely had some kick to it! I would describe it as being a bit harsh, and you could really taste the alcohol. I was hoping for more orange flavor, I didn't taste much. No significant off tastes, just a strong alcohol taste and smell. For the record, OG was about 1.064 and FG was 1.010-1.012
I initially wanted to have this done about Oct 3th for the homecoming tailgate/football game(GO HAWKS!), but I am not sure I want to unleash this on the masses. I am wondering if letting it age for a long time will help the 'harsh' alcohol taste I described. Any suggestions?
Thanks all!
Steve
Tonight I bottled a modified version of a papazian recipe, the Garden Grand Cru, on p 192 of his book. Instead of adding 2 lbs of honey, I added closer to 4lbs. I also added an extra lb or so of malt extract(total about 6 lbs of light dried extract). Fermentation went fine, eventhough it was a bit warm(I swamp cooled it). Put it into the second, let it sit. I bottled it tonight and naturally took a sip. WOOOO! It definitely had some kick to it! I would describe it as being a bit harsh, and you could really taste the alcohol. I was hoping for more orange flavor, I didn't taste much. No significant off tastes, just a strong alcohol taste and smell. For the record, OG was about 1.064 and FG was 1.010-1.012
I initially wanted to have this done about Oct 3th for the homecoming tailgate/football game(GO HAWKS!), but I am not sure I want to unleash this on the masses. I am wondering if letting it age for a long time will help the 'harsh' alcohol taste I described. Any suggestions?
Thanks all!
Steve