Over the weekend I made a batch of Hop Jack Ale by Widmer. The recipe goes like this:
Widmer Hop Jack
(5 gallons, extract with grains)
OG = 1.056 FG = 1.013 IBUs = 36 to 40
Ingredients
3.3 lbs. John Bull light malt extract syrup
2 lb. Coopers light dry malt extract
0.5 lb. Vienna malt
1 lb. Munich malt
1.5 lb. crystal malt (40° Lovibond)
0.25 lb. dextrin malt
2.5 AAU Willamette hops (bittering)
(0.50 oz. of 4.9% alpha acid)
6.2 AAU Cascade hops (bittering)
(0.75 oz of 8.3% alpha acid)
8.3 AAU Cascade hops (flavor)
(1 oz. of 8.3% alpha acid)
4.6 AAU Centennial hops (aroma)
(0.5 oz. of 9.3% alpha acid)
4.2 AAU Cascade hops (aroma)
(0.5 oz. of 8.3% alpha acid)
1 tsp Irish moss for 60 min.
White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale)
O.75 cup of corn sugar for priming
After getting home I realized that instead of getting 1 Ib. of Munich I got 1 Ib. of Carmel Munich. How much is this going to effect the outcome of my brew? I realize its going to be a lot more pronounced carmel flavor but is that it? Will it still be a pale ale or is it turning into an Amber? Before I pitched the yeast it read at 1.055. Should I be worried about how strong the malt flavor is going to be?
Widmer Hop Jack
(5 gallons, extract with grains)
OG = 1.056 FG = 1.013 IBUs = 36 to 40
Ingredients
3.3 lbs. John Bull light malt extract syrup
2 lb. Coopers light dry malt extract
0.5 lb. Vienna malt
1 lb. Munich malt
1.5 lb. crystal malt (40° Lovibond)
0.25 lb. dextrin malt
2.5 AAU Willamette hops (bittering)
(0.50 oz. of 4.9% alpha acid)
6.2 AAU Cascade hops (bittering)
(0.75 oz of 8.3% alpha acid)
8.3 AAU Cascade hops (flavor)
(1 oz. of 8.3% alpha acid)
4.6 AAU Centennial hops (aroma)
(0.5 oz. of 9.3% alpha acid)
4.2 AAU Cascade hops (aroma)
(0.5 oz. of 8.3% alpha acid)
1 tsp Irish moss for 60 min.
White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale)
O.75 cup of corn sugar for priming
After getting home I realized that instead of getting 1 Ib. of Munich I got 1 Ib. of Carmel Munich. How much is this going to effect the outcome of my brew? I realize its going to be a lot more pronounced carmel flavor but is that it? Will it still be a pale ale or is it turning into an Amber? Before I pitched the yeast it read at 1.055. Should I be worried about how strong the malt flavor is going to be?