robbie
Member
I brewed this today but have a question that I'll ask after I post the recipe...
5.0 lbs Light/Pale Malt Extract
0.5 lbs Chocolate Malt
0.5 lbs Caramel/Crystal Malt 40L
0.25 lbs Roasted Barley
1.5 oz Cascade hops @ 60 mins
1.0 oz Willamette hops @ 30 mins
1.0 oz Willamette hops @ 5 mins
Wyeast American Ale II (1272)
OG 1.043
FG 1.011
(4.3% A.B.V)
39.9 IBU (I know, I wanted it bitter)
5 gallon boil
5 gallon batch (added about 3/4 gallon water after wort cooled)
Okay, so... I made a mistake when buying ingredients and only bought 5 lbs of the Light/Pale Malt Extract, I planned on having 6 lbs. I also wanted 60L instead of 40L Crystal Malt but my LHBS didn't have it in stock. And finally, I wanted Special Roast but ended up with Roasted Barley from my LHBS.
When the wort was finished I tasted it and it definitely seemed like it needed more fermentables so I'm curious if there is something I can do maybe in a secondary to help with that. I wanted a bitter Brown but I think it could definitely use something else to balance out the hops a little more.
It was suggested to me by my friend who I brew with to maybe make a syrup with 1 lb brown sugar and stick it in a secondary for a while to see if that would help.
Any suggestions? Should I just leave it alone? It's my first recipe so I don't have high expectations but I'd like for it to be as good as it can be!
Thanks ahead of time for any help!
Robbie
5.0 lbs Light/Pale Malt Extract
0.5 lbs Chocolate Malt
0.5 lbs Caramel/Crystal Malt 40L
0.25 lbs Roasted Barley
1.5 oz Cascade hops @ 60 mins
1.0 oz Willamette hops @ 30 mins
1.0 oz Willamette hops @ 5 mins
Wyeast American Ale II (1272)
OG 1.043
FG 1.011
(4.3% A.B.V)
39.9 IBU (I know, I wanted it bitter)
5 gallon boil
5 gallon batch (added about 3/4 gallon water after wort cooled)
Okay, so... I made a mistake when buying ingredients and only bought 5 lbs of the Light/Pale Malt Extract, I planned on having 6 lbs. I also wanted 60L instead of 40L Crystal Malt but my LHBS didn't have it in stock. And finally, I wanted Special Roast but ended up with Roasted Barley from my LHBS.
When the wort was finished I tasted it and it definitely seemed like it needed more fermentables so I'm curious if there is something I can do maybe in a secondary to help with that. I wanted a bitter Brown but I think it could definitely use something else to balance out the hops a little more.
It was suggested to me by my friend who I brew with to maybe make a syrup with 1 lb brown sugar and stick it in a secondary for a while to see if that would help.
Any suggestions? Should I just leave it alone? It's my first recipe so I don't have high expectations but I'd like for it to be as good as it can be!
Thanks ahead of time for any help!
Robbie