I'm about to bottle my pumpkin ale, and I've always used dextrose in the past but was wondering if I should try brown sugar this time. Are there any benefits as far as taste or anything else goes and I've always used 1 cup of dextrose so should I use the same amount of brown sugar or more/less...
I don't have the ability to mash. All i've done in the past is extracts, and I wanted to do a partial extract this time, and steep the specialty grains. I have 6 lbs of 2-row and 4 lbs of DME left over from a previous brew and wanted to steep a few good specialty malts to make a nice spicy...
Here's what I've put together, and was wondering how it looked, or how to improve it. I'm open to any suggestions.
Grain Bill
3.5 lbs American 2-row Pale
3 lbs Amber DME
2 lbs American Munich
1/2 lb Crystal 40L
1/4 lb American Chocolate
Boil
60 mins 1 oz East Kent Goldings
60 mins 60 oz canned...
I'm planning on doing a partial mash Pumpkin Ale and I want it to have a hint of chocolate. Comments/suggestions about my recipe?
Grain Bill
3.5 lbs American 2-row Pale
3 lbs Amber DME
2 lbs American Munich
1/2 lb Crystal 40L
1/4 lb American Chocolate
Boil
60 mins 1 oz East Kent Goldings
60...