stevecaaster
Well-Known Member
- Joined
- Oct 21, 2007
- Messages
- 196
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Hey everyone, I just pitched a 1 liter WLP 004 irish Ale yeast starter into my stout. I realized I may have messed up a bit. I think I used way too much black patent malt for my recipe...
First, for 30 minutes I steeped:
12 oz 60L crystal
4 oz roasted barley
4 oz chocolate malt
8 oz black patent malt << **** !
I then rinsed the muslin bag with 1 gallon of 160 degree water over a collander.
I used 2 cans of muntons Dark LME, one can of muntons amber LME, and 8 oz of malto Dextrine.
hop schedule was 1.75 oz Northern brewer 6.9%AA at 60 Minutes, then .75 oz Styrian Goldings at 15 minutes.
My question is did I use too much Black Patent malt? will the resulting astringency, if there, eventually subside after proper aging, or does astringency never go away? thanks for lookin my recipe over!
First, for 30 minutes I steeped:
12 oz 60L crystal
4 oz roasted barley
4 oz chocolate malt
8 oz black patent malt << **** !
I then rinsed the muslin bag with 1 gallon of 160 degree water over a collander.
I used 2 cans of muntons Dark LME, one can of muntons amber LME, and 8 oz of malto Dextrine.
hop schedule was 1.75 oz Northern brewer 6.9%AA at 60 Minutes, then .75 oz Styrian Goldings at 15 minutes.
My question is did I use too much Black Patent malt? will the resulting astringency, if there, eventually subside after proper aging, or does astringency never go away? thanks for lookin my recipe over!