Today I bought ingredients from the LHBS for a Cherry Belgian Ale. (ingredient list below)
5 lb wheat malt
4 lb pal 2-row malt
6 oz 40 L crystal malt
0.5 oz roasted barley
1 lb rice hulls
1 oz Hallertau pellets at 60 min
White Labs WLP-500 Monastery Ale
2 oz light roast oak chips & 3 lbs tart cherry puree in secondary
I already had 40L crystal, so I told the shop worker to mix the rest all together for me to crush at home except I mistakenly said 5 oz of roasted barley......
2 questions:
1. How dark and roasty is this beer going to be? ie. Are we talking brown ale, porter, or stout?
2. What is the likelihood this will be a good beer if I brew this as is (with or without the crystal malt)?
Brew day is Saturday, so I have time to adjust and brew something different.
Any advice or thoughts are appreciated.
5 lb wheat malt
4 lb pal 2-row malt
6 oz 40 L crystal malt
0.5 oz roasted barley
1 lb rice hulls
1 oz Hallertau pellets at 60 min
White Labs WLP-500 Monastery Ale
2 oz light roast oak chips & 3 lbs tart cherry puree in secondary
I already had 40L crystal, so I told the shop worker to mix the rest all together for me to crush at home except I mistakenly said 5 oz of roasted barley......
2 questions:
1. How dark and roasty is this beer going to be? ie. Are we talking brown ale, porter, or stout?
2. What is the likelihood this will be a good beer if I brew this as is (with or without the crystal malt)?
Brew day is Saturday, so I have time to adjust and brew something different.
Any advice or thoughts are appreciated.