MattD
Well-Known Member
So here's a new extract recipe. It is more or less totally made up by me, so I wouldn't go off and make it until a taste test is done in a month or so
1# Crystal Caramel 60L
.5# Flaked Barley
.25# Chocolate Malt
9# Light DME
2# Light Brown Sugar
1 cup Molasses
1 oz Target hops pellets (60 min boil)
1 oz Cascase hops pellets (2 min boil)
White Labs #WLP570 Belgian Golden Ale
Beersmith estimates an OG of 1.102 and a FG of 1.021, so an ABV of 10.6.
Measured OG at first was 1.050, so I was not too happy, but after stirring it up real good I took another measurement and got 1.080... I'm hoping the sugars still weren't suspended well so maybe the gravity isn't that far off. Wort was pitch black (2 gal boil) and cooled to a deep caramelly red/brown after dilution to 5 gallons. Any thoughts or comments on the recipe? THink the yeast will hold up to the alcohol if it does start getting up in the 10% range? Thoughts on dry hopping?
Now for the lessons learned. I really thought that my 6.5 gal carboy was big enough to contain the krausen, so I just stuck a cap and airlock on and went to bed. One bang and an hour of scrubbing the bathroom walls later, I've learned to use a blow-off tube until the krausen falls Also, while it IS possible to dissolve 9# of DME, 2# of brown sugar, and a cup of molasses into 2 gallons of water, don't think it's not gonna boil over
So much fun!
1# Crystal Caramel 60L
.5# Flaked Barley
.25# Chocolate Malt
9# Light DME
2# Light Brown Sugar
1 cup Molasses
1 oz Target hops pellets (60 min boil)
1 oz Cascase hops pellets (2 min boil)
White Labs #WLP570 Belgian Golden Ale
Beersmith estimates an OG of 1.102 and a FG of 1.021, so an ABV of 10.6.
Measured OG at first was 1.050, so I was not too happy, but after stirring it up real good I took another measurement and got 1.080... I'm hoping the sugars still weren't suspended well so maybe the gravity isn't that far off. Wort was pitch black (2 gal boil) and cooled to a deep caramelly red/brown after dilution to 5 gallons. Any thoughts or comments on the recipe? THink the yeast will hold up to the alcohol if it does start getting up in the 10% range? Thoughts on dry hopping?
Now for the lessons learned. I really thought that my 6.5 gal carboy was big enough to contain the krausen, so I just stuck a cap and airlock on and went to bed. One bang and an hour of scrubbing the bathroom walls later, I've learned to use a blow-off tube until the krausen falls Also, while it IS possible to dissolve 9# of DME, 2# of brown sugar, and a cup of molasses into 2 gallons of water, don't think it's not gonna boil over
So much fun!