lbaker
Well-Known Member
"Amarillo Face"
3.0 lbs Wheat dry malt extract (Bavarian wheat)
1.0 lbs Light dry malt extract (Pilsen light)
1.0 lbs Rice syrup solids
.75 lbs Wheat malt crushed
.75 lbs Flaked wheat
.50 oz Amarillo hops, added at the beginning of the 60 min boil
.50 oz Amarillo hops, added at 30 min into the boil
.50 oz Amarillo hops, added at 45 min into boil
.50 oz Amarillo hops, added at 55 min into boil
1.0 oz Amarillo hops, added as a dry hop
1. Place crushed grains in musk in bag and add to 2-3 gallons of 150F water. Allow grain to steep for 30 mins. 2. Remove grain bag, rinse with hot water and gently squeeze liquid from bag into "grain tea".
3. Add malt extract to "grain tea" while being sure to completely dissolve extract to avoid scorching.
4. Add Amarillo hops and begin 60 min boil.
5. Continue to add hops to above schedule.
6. Chill wort asap with immersion chiller, pour cooled wort into 6.5 Carboy with enough chilled bottled water to equal 5 gallons. Aerate well by shaking Carboy.
7. Pitch yeast.
8. Transfer from primary to 5 Carboy and add remaining pellets for dry hopping.
The recipe has a projected OG of 1.048-1.050.. the projected FG is 1.010-1.012..mine hit 1.008. Sat in primary for 2 weeks, secondary dry hopping for 1 week, and currently sitting at 12 psi for 10 days. My concern is that my first batch doesn't nearly taste the way I was hoping. I understand this beer is relatively green, but that taste hasn't changed much from the sample after week 2 as it did today. Smells great, but does have some off flavors strong alcoholic bite for sure. I also realized that everything in the brew process went great, from sanitation to transfer. I do admit that I could have over squeezed the grain bag and transferred too much sediment from Carboy to Carboy to keg. I was focused too much on getting every drop and in the process brought a little floaties around for the ride.
Be concerned about the taste or give it more time?
3.0 lbs Wheat dry malt extract (Bavarian wheat)
1.0 lbs Light dry malt extract (Pilsen light)
1.0 lbs Rice syrup solids
.75 lbs Wheat malt crushed
.75 lbs Flaked wheat
.50 oz Amarillo hops, added at the beginning of the 60 min boil
.50 oz Amarillo hops, added at 30 min into the boil
.50 oz Amarillo hops, added at 45 min into boil
.50 oz Amarillo hops, added at 55 min into boil
1.0 oz Amarillo hops, added as a dry hop
1. Place crushed grains in musk in bag and add to 2-3 gallons of 150F water. Allow grain to steep for 30 mins. 2. Remove grain bag, rinse with hot water and gently squeeze liquid from bag into "grain tea".
3. Add malt extract to "grain tea" while being sure to completely dissolve extract to avoid scorching.
4. Add Amarillo hops and begin 60 min boil.
5. Continue to add hops to above schedule.
6. Chill wort asap with immersion chiller, pour cooled wort into 6.5 Carboy with enough chilled bottled water to equal 5 gallons. Aerate well by shaking Carboy.
7. Pitch yeast.
8. Transfer from primary to 5 Carboy and add remaining pellets for dry hopping.
The recipe has a projected OG of 1.048-1.050.. the projected FG is 1.010-1.012..mine hit 1.008. Sat in primary for 2 weeks, secondary dry hopping for 1 week, and currently sitting at 12 psi for 10 days. My concern is that my first batch doesn't nearly taste the way I was hoping. I understand this beer is relatively green, but that taste hasn't changed much from the sample after week 2 as it did today. Smells great, but does have some off flavors strong alcoholic bite for sure. I also realized that everything in the brew process went great, from sanitation to transfer. I do admit that I could have over squeezed the grain bag and transferred too much sediment from Carboy to Carboy to keg. I was focused too much on getting every drop and in the process brought a little floaties around for the ride.
Be concerned about the taste or give it more time?