DSV
Active Member
I've made two batches of a red ale that has been a staple for several years, that have had a rather strong roasted grain flavor. The recipe is:
2 lb munich light
4 lb two row
1 lb crystal 60
0.5 lb crystal 120
0.5 lb cara-pils
mashed at 155 for 60 minutes, mashed out at 168 and did a single batch sparge. The last sparge ran out at 1.013 sg for ~ 86% efficiency. I used carbon filtered city water with 5.2 ph stabilizer. Fermented with a starter of Rogue Packman at 65 degrees and finished at 1.014 sg.
Any ideas on this one? This has been my favorite beer for years and it just isn't turning out now. I'd appreciate any advice.
thanks,
Shane
2 lb munich light
4 lb two row
1 lb crystal 60
0.5 lb crystal 120
0.5 lb cara-pils
mashed at 155 for 60 minutes, mashed out at 168 and did a single batch sparge. The last sparge ran out at 1.013 sg for ~ 86% efficiency. I used carbon filtered city water with 5.2 ph stabilizer. Fermented with a starter of Rogue Packman at 65 degrees and finished at 1.014 sg.
Any ideas on this one? This has been my favorite beer for years and it just isn't turning out now. I'd appreciate any advice.
thanks,
Shane