JVD_X
Well-Known Member
Hi Folks,
Hoping ya'll can help a little here. I need to add maltiness to my beer without increasing the specific gravity... to balance out a recipe that has a lot of hop character/bitterness.
With this last batch I mashed at a bit higher temperature than normal to make the mash less fermentable (around 156 F) but it attenuated from 1.050 to 1.013 anyways using Wyeast Londan Ale. I also tried adding some gypsum and calcium chloride because my water is extremely soft but it ended up accentuating the already high hop bitterness. Some complain it leaves a 'rock' after taste!
Thanks and appreciated...
Hoping ya'll can help a little here. I need to add maltiness to my beer without increasing the specific gravity... to balance out a recipe that has a lot of hop character/bitterness.
With this last batch I mashed at a bit higher temperature than normal to make the mash less fermentable (around 156 F) but it attenuated from 1.050 to 1.013 anyways using Wyeast Londan Ale. I also tried adding some gypsum and calcium chloride because my water is extremely soft but it ended up accentuating the already high hop bitterness. Some complain it leaves a 'rock' after taste!
Thanks and appreciated...