stephelton
Well-Known Member
A while back I started experimenting and making up some recipes. I've had a few successes, but on this one in particular, I got a little creative... there's a complex of flavors that is almost difficult to drink. Here's my recipe:
There seems to be too many adjuncts, based on what I taste. Of those malts, are there any in particular that are way overpowered, namely the Amber and Munich? The buscuit malt is also completely lost. Is 2.5% buscuit way too little, or is it just overpowered by everything else?
My base malt only contributes 65% of the grist. In general, is that going to get me in trouble?
Code:
(this is a 5 gallon batch, 90 minute boil, target mash temp 154)
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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64.6 8.50 lbs. Pale Malt(2-row) America 73.35 2
11.4 1.50 lbs. Amber Malt Great Britain 65.04 35
11.4 1.50 lbs. Munich Malt(2-row) America 71.27 6
7.6 1.00 lbs. Crystal 30L America 71.27 30
2.5 0.33 lbs. Biscuit Malt Great Britain 71.27 35
2.5 0.33 lbs. Chocolate Malt America 58.81 350
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Pellet 9.00 43.8 90 min.
1.00 oz. Willamette Pellet 5.00 5.9 15 min.
1.00 oz. Willamette Whole 5.00 0.0 Dry Hop
Yeast
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WYeast 1272 American Ale II
There seems to be too many adjuncts, based on what I taste. Of those malts, are there any in particular that are way overpowered, namely the Amber and Munich? The buscuit malt is also completely lost. Is 2.5% buscuit way too little, or is it just overpowered by everything else?
My base malt only contributes 65% of the grist. In general, is that going to get me in trouble?