Grumpybumpy
Well-Known Member
- Joined
- Jul 28, 2011
- Messages
- 709
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Noob here
I'm working on my second extract recipe. I'd like to bump up the OG a bit in hopes of increasing the ABV without compromising flavor while incorporating partial mashing.
My recipe so far is:
6.6 lbs pale LME (half at boil, half at 10 min till flameout)
0.5 lbs crystal 60L
0.5 lbs chocolate malt
0.5 lbs roasted
1 oz magnum (10%) (60 min)
0.75 oz willamette (4.8%) (40 min)
0.5 oz willamette (20 min)
Wyeast 1056
Can I add a pound or two of Munich, 2 row, or pale malt to the steep/mash to increase the amount of fermentable sugars from the low/non diastatic malts in the recipe? Is it smarter to just use diastatic powder? Do I need to add more hops to balance it? Or am I just way off in my thought process?
Off topic, but is this a stout or a porter?
Thanks!
I'm working on my second extract recipe. I'd like to bump up the OG a bit in hopes of increasing the ABV without compromising flavor while incorporating partial mashing.
My recipe so far is:
6.6 lbs pale LME (half at boil, half at 10 min till flameout)
0.5 lbs crystal 60L
0.5 lbs chocolate malt
0.5 lbs roasted
1 oz magnum (10%) (60 min)
0.75 oz willamette (4.8%) (40 min)
0.5 oz willamette (20 min)
Wyeast 1056
Can I add a pound or two of Munich, 2 row, or pale malt to the steep/mash to increase the amount of fermentable sugars from the low/non diastatic malts in the recipe? Is it smarter to just use diastatic powder? Do I need to add more hops to balance it? Or am I just way off in my thought process?
Off topic, but is this a stout or a porter?
Thanks!