Feedback on a thick malty recipe.

[Piston_Pounder]

The aim of the beer is to be malty but not too sweet. Bicuity / toasty / nutty... Let me know your thought, opinions.

5.5 Gallon batch
OG 1.071
FG 1.010
ABV 7.9% with an efficiency of 73% which is normal for me.


8lbs Maris Otter
2lbs Munich
2lbs Vienna
1lb malted oats
.5lb biscuit malt
.5lbs carapils

1oz Columbus @60mins
1.5oz Saaz 10mins
1.5oz Saaz 5mins
1oz Saaz 1min

Wyeast 1056
1oz Saaz Dryhop

Mash at 152,

 

[JKaranka]

Looks good for what you want. I'd remove the carapils. What are the estimated IBUs? I do like a robust bitterness, but if in doubt you could drop the bitterness to move the balance towards the malt in this.

 

[Schreiner]

Check out these malts:

http://www.brewingwithbriess.com/Products/Roasted.htm

I have a special place in my heart for victory and special roast.

 

[Piston_Pounder]

Looks good for what you want. I'd remove the carapils. What are the estimated IBUs? I do like a robust bitterness, but if in doubt you could drop the bitterness to move the balance towards the malt in this.

IBUs are supposed to be 55 with these hops. I originally had another ounce of Columbus at 30 mins but that had the IBUs at 97 so I removed it.

I haven't used carapils enough to be able to distinguish it's characteristics but I know it should aid in head retention and give a thicker feel to the beer. What would be your reasoning to remove it?

 

[JKaranka]

I'd just remove the carapils because I never found it to have much of an effect. With that OG and with oats you'll have body and head anyway. I would consider it in a lighter beer, though.

55 IBU is good! Should come across balanced but with a complex background malt presence.

 

[thenugsmoustache]

The brulosopher did a cara-pils experiment and found it didn't have an appreciable effect on his beer. I would sub in flaked barley or rye or more oats if you want something to add body and head retention.

http://brulosophy.com/2016/11/28/de...ous-beer-characteristics-exbeeriment-results/