Hey what did I make

[BillAdams]

As the resident expert of All Grain in my house after only 3 all grain mashes I decided I was better than all of those german brauhaus master brewers so i made up my own recipe.

14 lbs Vienna Malt
1 lb medium crystal 60
2 lb light crystal 20

Tallerau 1 oz
yakama 1 oz

saf-ale 04 english ale yeast

any ideas of how this stuff is going to taste and what style it should be?

 

[electric_beer]

All I can say is that is a heck of a lot of crystal...

But I do like Vienna.

 

[Shake]

How many gallons is this for?

 

[IrregularPulse]

you made beer

 

[Yooper]

I don't know what yakama is or when you put it in the beer, but the rest of the recipe, if it's for a 5 gallon batch, looks like a very sweet ale. No particular style at all, but German-ish.

 

[knightbeer39]

I think yakama, is yakima hops. Sometimes called Yakima valley gold I believe.

 

[A4J]

I think yakama, is yakima hops. Sometimes called Yakima valley gold I believe.

or Yakima Golding

 

[BillAdams]

i made about 5.5 gallons of it after the boil. the OG was 1.078 at 90degrees. and yes the yakama is yakima hops.

I like the comment that "I made beer" that kind of sums it all up. thanks for the comments

Prosit!

 

[Brew-boy]

As a "Master/Expert" why are you asking such a question?

 

[BillAdams]

that was my attempt at self deprecating humor.

 

[Coastarine]

Crystal malt contributes a lot of unfermentable sugar and S-04 is known to not be a particularly strong attenuator. Expect a high FG.

 

[BillAdams]

so the crystal adds to the head but not anything for the alcohol or flavor? and what you say makes perfect sense. I did the 3rd rack into the keg and the FG was 1.040. I was going to wait about 2 more weeks to let it finish in the keg and carbonate, but if what your saying is true, it is done and I will need to infuse Co2 into the keg.

 

[BillAdams]

oh, i forgot to mention, Go Army! semper fi buddy!

 

[Coastarine]

Crystal malt (and the unfermentable sugars that it contributes) will add significantly to the flavor. The sugars that don't ferment make the beer taste sweet, and you probably have a pretty sweet beer there. Your apparent attenuation is about 47% which is pretty low but not surprising for your recipe. It might taste a little cloying or syrupy, but since you kegged it you can increase the carbonation to taste, which can help combat the sweetness.

S/F

 

[BillAdams]

thanks for the knowledge. i am about to study up on unfermentable sugars.


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