Wow! Awesome responses. I worried that the first boil was too long, but I had to assume that the recipe from the kit provider was correct. I'm going to leave it alone and see what occurs. I'll probably draw it off the lees and put in another carboy in a week, and re-sample.
3.3 light LME
3.3 amber LME
3.0 Pilsen DME
1lb candi sugar
4oz. light malt grain
2oz Kent bittering
0.5 Kent (for aroma)
unk. yeast variety
20 min steep at 160f, followed by a 50 minute boil with hops, then a 5min addition of the small sachet of hops...
So I brewed the Brewers Best Belgian Tripel. My O.G. was 1.070, a little less than desired, but I thought not enough to cause an issue. I pitched the supplied yeast which I had started in one cup of cooled wort. I put it away at about 70deg. It cooled by the am to about 65deg. By three...
Munton's says 45-55 IBU, the Cooper's doesn't say. My suspicion was that since both kits called for several pounds of added sugar that they both must be adequately hopped. As I was going for a Mai Bock style I thought I could forgo any additional hops to get more sweetness.
I have a can of Munton's Continental Lager 1.8kg,
One can of Cooper's 1.7kg (obviously hopped in both cases)
& 3 lbs of Spray malt Plain Light 10 EBC.
My goal was to make to make a Oktoberfest/Malt liquor/Mai bock style with some hoppiness and an alcohol content in the sixes.