chaps
Well-Known Member
- Joined
- Dec 30, 2017
- Messages
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- Reaction score
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I recently brewed the GFHB kit 'Dark Lager' with some small changes to accommodate my kettle size. It was my first time brewing with the Mash and Boil and I can't say the brew day went smoothly as I had alot of problems keeping the temp consistent throughout the kettle during the mash, difference between top and bottom of almost 20 degrees. During fermentation my temp controller went haywire and dropped the temp to 58 (possibly lower). Fermentation never happened so i added extra enzyme, some Safale-05 after proofing, and raised temp (after calibrating ink bird) to 78. It ended up mostly fermenting but now I have some really strong smoked flavor and aroma in the beer. Almost rauchbier levels.
Couple of options that Im hoping to get opinions on:
Recipe and Mash schedule
Fermentables
12 lb Pale Rice Malt
2 lb Biscuit Rice Malt
0.5 lb James' Brown Rice Malt
0.5 lb Gas Hog Rice Malt
0.5 lb Dark Rice Malt
Hops
0.5 oz Magnum 45 min
0.5 oz Domestic Hallertau 15 min
Mash Guidelines
Amount Description Type Temp Time
-- w/ Tetra for 50 min Temperature 180 F 10 min
-- w/ Seb L for 120 min Temperature 163 F 60 min
Couple of options that Im hoping to get opinions on:
- Bottle it as is and let it sit for a while (2 months?) and see what happens
- Put in some vanilla extract (amount?) at bottling to help smooth out the flavor a bit
- Dump it to crump it
Recipe and Mash schedule
Fermentables
12 lb Pale Rice Malt
2 lb Biscuit Rice Malt
0.5 lb James' Brown Rice Malt
0.5 lb Gas Hog Rice Malt
0.5 lb Dark Rice Malt
Hops
0.5 oz Magnum 45 min
0.5 oz Domestic Hallertau 15 min
Mash Guidelines
Amount Description Type Temp Time
-- w/ Tetra for 50 min Temperature 180 F 10 min
-- w/ Seb L for 120 min Temperature 163 F 60 min