Dear Homebrewers
I only brewed one kit-batch before and that one turned out technically fine but quite boring.
Now I`d like to try out a self made recipe
I`m still very unknowledgable and welcome every criticism possible!
The general idea is to get a beer which:
- is very dark and has roasted aroma
- has belgian yeastiness
- is fruity/citrusy
- has about 5-8%
The preliminary recipe for a 19l batch looks like this.
1.5kg of dark liquid malt extract
1kg of dark dried malt extract (should be about the same as 1.6k of LME)
500g of caramel malt (Caraaroma)
250g of roasted malt (Carafa Type 1)
1 package of Safbrew Abbaye yeast
37g of pelleted cascade hops for bittering during the boil
13g of pelleted cascade hops for dry hopping during secondary Fermentation
Let me share some thoughts I had for the recipe.
- I missed body in the beer-kit, for which dried malt extract is supposedly better for Body
- The caramel malt should be nice for the body, the roasted malt for the colour and the roast Aroma
- the dry hopping should infuse some cirtusy Aroma
Some questions I am having:
- Will the recipe more or less result in a beer?
- Is one package (ca. 11.5g) enough yeast?
- Is the cascade ok as a bittering hops?
- Will the beer be dark with this recipe?
- Is this much cascade strong enough for dry hopping such a dark beer?
- I will probably be able for the temperature to start at 22°C and slowly drop to 19°C during primary fermentation. Could that work?
Thanks a lot for any typ!
Tulbi
I only brewed one kit-batch before and that one turned out technically fine but quite boring.
Now I`d like to try out a self made recipe
I`m still very unknowledgable and welcome every criticism possible!
The general idea is to get a beer which:
- is very dark and has roasted aroma
- has belgian yeastiness
- is fruity/citrusy
- has about 5-8%
The preliminary recipe for a 19l batch looks like this.
1.5kg of dark liquid malt extract
1kg of dark dried malt extract (should be about the same as 1.6k of LME)
500g of caramel malt (Caraaroma)
250g of roasted malt (Carafa Type 1)
1 package of Safbrew Abbaye yeast
37g of pelleted cascade hops for bittering during the boil
13g of pelleted cascade hops for dry hopping during secondary Fermentation
Let me share some thoughts I had for the recipe.
- I missed body in the beer-kit, for which dried malt extract is supposedly better for Body
- The caramel malt should be nice for the body, the roasted malt for the colour and the roast Aroma
- the dry hopping should infuse some cirtusy Aroma
Some questions I am having:
- Will the recipe more or less result in a beer?
- Is one package (ca. 11.5g) enough yeast?
- Is the cascade ok as a bittering hops?
- Will the beer be dark with this recipe?
- Is this much cascade strong enough for dry hopping such a dark beer?
- I will probably be able for the temperature to start at 22°C and slowly drop to 19°C during primary fermentation. Could that work?
Thanks a lot for any typ!
Tulbi