EldestMalk
Active Member
So I made an IPA for my second batch ever and here's what I did: panicked. Here's a sort of walk through of my brew day schedule.
Brought 5 gallons to 170° F, steeped 1 lb breisse caramel and 1 lb of another lighter malt for 20 minutes. Removed grain bag, brought to boil. Added 6 lb DME and 1 oz Warrior hop pellets, boiled 90 minutes. In the intervening time it was boiling, I started panicking that 6 lbs of DME was nowhere near enough. So I added what I had on hand. Table sugar. I estimate between 1 and 2 lbs of the stuff. Then I proceed to read on the forums here that table sugar gives cider-like flavors. I'm not the kind of guy to think he ruined his beer, and I don't think it's ruined, but I'm curious as to what the end result might be. So far fermentation has been vigorous; I've even had to clean the airlock. I'm planning on dry hopping after a two week wait in primary with an ounce of whole cone Citra for a couple weeks before bottle conditioning. Any thoughts? Cheers!
Brought 5 gallons to 170° F, steeped 1 lb breisse caramel and 1 lb of another lighter malt for 20 minutes. Removed grain bag, brought to boil. Added 6 lb DME and 1 oz Warrior hop pellets, boiled 90 minutes. In the intervening time it was boiling, I started panicking that 6 lbs of DME was nowhere near enough. So I added what I had on hand. Table sugar. I estimate between 1 and 2 lbs of the stuff. Then I proceed to read on the forums here that table sugar gives cider-like flavors. I'm not the kind of guy to think he ruined his beer, and I don't think it's ruined, but I'm curious as to what the end result might be. So far fermentation has been vigorous; I've even had to clean the airlock. I'm planning on dry hopping after a two week wait in primary with an ounce of whole cone Citra for a couple weeks before bottle conditioning. Any thoughts? Cheers!