Crapshot recipe, what do you think?

[ThePonchoKid]

5lb Canadian 2-row
4lb Vienna malt
1lb Crystal 15
1lb Flaked corn
1lb Honey

Biab strike temp of 156, down to 148 after one hour

@20min 0.5 oz centennial type pellets (aa% 9.7)
@15min 0.3 oz of the same
@10min 0.7 oz same
@5min 2.5 oz of the same + lb honey

for some reason i ended up with 6.25 gal with an OG of 1052

used US-05

if I didn't get the water levels wrong it should have been 1064

anyhow. think it will be yummy or what?

 

[GilSwillBasementBrews]

If you were aiming for 5 gallons and got 6.25 that's why your OG was low. If you boiled longer ti get it down to 5 your OG would've been higher.

 

[ThePonchoKid]

If i boiled it longer the hop schedule would have been messed up

im fine with 1052

you didn't answer my question

 

[Greenbasterd]

i think its going to be delicious!!!!

 

[bellmtbbq]

Seems like a lot of Vienna but sounds pretty darn good. Honey's going to REALLY dry it up nicely.

 

[Yooper]

If i boiled it longer the hop schedule would have been messed up

im fine with 1052

you didn't answer my question

Which question? Will it be yummy?

Well, it'll be thin and a bit dry on the finish but with a sweet aftertaste. It wouldn't be to my taste much (although I love centennial hops) but it will be fine if that is what you were planning.

 

[ThePonchoKid]

Seems like a lot of Vienna but sounds pretty darn good. Honey's going to REALLY dry it up nicely.

Honey ferments to a dry feel?


What's thin mean?

 

[GilSwillBasementBrews]

Dry as in a white wine kind of sense.
Thin is watery. Lacking mouthfeel if you will.
Someone with more knowledge can provide alot more detail than I can with short brewing history(heavily researched however) but still not all that experienced but that was the way I perceive those terms though.

 

[ThePonchoKid]

Interesting

I wonder how you make a thin, lightly dry brew, but with a full body after taste

 

[djonas]

Honey, along with other simple sugars, are highly fermentable so that a higher percent of the substance will be converted by the yeast, especially compared to most grain sugars. You can look up estimates of such percents online.

Anyway, less residuals are left behind by fermentation, and consequently more alcohol exists in the beer. The liquid appears lightened as there are less massive particles applying pressure on your tongue and mouth.

So, since a significant portion of your sugars are highly fermentable, the mouthfeel ought to be thinner than if all the fermentables had been derived solely from grains. The less viscous fluid combined with a larger proportion of alcohol will create the oral and digestive sensation known as dry. Which is not a bad or good thing; it is what it is...or something like that.

Many Belgian beers are thinner and dry. Many imperial stouts and barleywines are not, for example.

 

[BigRob]

I don't think you can make a thin beer that is also full bodied, they're different ends of the same spectrum.

 

[ThePonchoKid]

The elusive holy grail