ChuckMoney
Well-Known Member
Well, I was digging through a friend's experimental recipes, and found a recipe for a 5 gallon extract batch that I can't even start to classify what it might be. Maybe you guys can put a name on it, I brewed it because other than the Special B and Columbus I had the rest of the stuff lying around.
6# Light Liquid Malt Extract (Late Extract Addition 10 min)
1# Special B
1# Wheat Malt
1# Light DME
2# Light Brown Sugar (10 min)
1 oz Columbus (60 min)
1 oz Cascade (25 min)
1 oz Saaz (5 minutes)
American Ale Yeast
I put it into beersmith, got starting gravity of 1.072, so I pitched a half liter starter of some whitelabs east coast ale that I had laying around last wednesday.
I used 12.2 AA Columbus, 5.5 Cascade, and 5.3 Saaz, so I'm at 23.7 IBU according to beersmith. Boiled it up, hit 1.069 on the SG, pitched the .5 liter starter at around 72 degrees, hooked up the blow off tube and it was off to the races from there. Brewed it on Friday night and It hasn't stopped bubbling or pushing krausen through the blowoff for the past 48hrs. After looking around to see what the special B is used for (mainly dubbels and other belgians)
Beersmith description: "Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma."
If any of you could help me put a classification on this recipe, other than it will be a decently sweet dark beer with a high alcohol content. I really have no idea what this will be like. I know the hops arent very balanced, but right now the hop smell seems to dominate the fermentation.
The closest thing on beersmith that I could find was between 8C English Special/Strong Bitter or 10C American Brown Ale
I still dont understand why the wheat malt is in this recipe.
6# Light Liquid Malt Extract (Late Extract Addition 10 min)
1# Special B
1# Wheat Malt
1# Light DME
2# Light Brown Sugar (10 min)
1 oz Columbus (60 min)
1 oz Cascade (25 min)
1 oz Saaz (5 minutes)
American Ale Yeast
I put it into beersmith, got starting gravity of 1.072, so I pitched a half liter starter of some whitelabs east coast ale that I had laying around last wednesday.
I used 12.2 AA Columbus, 5.5 Cascade, and 5.3 Saaz, so I'm at 23.7 IBU according to beersmith. Boiled it up, hit 1.069 on the SG, pitched the .5 liter starter at around 72 degrees, hooked up the blow off tube and it was off to the races from there. Brewed it on Friday night and It hasn't stopped bubbling or pushing krausen through the blowoff for the past 48hrs. After looking around to see what the special B is used for (mainly dubbels and other belgians)
Beersmith description: "Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma."
If any of you could help me put a classification on this recipe, other than it will be a decently sweet dark beer with a high alcohol content. I really have no idea what this will be like. I know the hops arent very balanced, but right now the hop smell seems to dominate the fermentation.
The closest thing on beersmith that I could find was between 8C English Special/Strong Bitter or 10C American Brown Ale
I still dont understand why the wheat malt is in this recipe.