ChuckMoney
Well-Known Member
Original Recipe: 10L (2.64 G) Boil
Amount Item Type % or IBU
6 lbs Wheat Liquid Extract (8.0 SRM) Extract 75.0 %
1 lbs Simpsons Golden Naked Oats. 10° L.(10.0 SRM) Grain 12.5 %
1 lbs White Wheat Malt (2.4 SRM) Grain 12.5 %
0.50 oz Centennial [9.30%] (60 min) Hops 11.6 IBU
0.50 oz Cascade [6.60%] (60 min) Hops 7.6 IBU
5.50 gal Local Water Water
1 Pkgs East Coast Ale (White Labs #WLP008) Yeast-Ale (500mL Starter)
Estimated OG 1.045, 19.2 IBU, 8.2 SRM
However, somehow I accidentally replaced the white wheat malt with the same amount of 25L Gambrinus Honey Malt, and ended up with 10.2 SRM.
I don't usually make such a big deal of fitting into styles and what not, but I haven't ever seen a wheat beer this color before. Its about the same color as a Bass.
Well anyways, heres my question:
Since I've only used the Honey malt in small proportions and in much darker beers, what effects other than color will this have on this batch of beer? Normally, this is a very very crisp beer, with a smooth mouthfeel and a moderatly hoppy aroma, but not much hop taste, just about noticable. The last few batches of this beer I've had ferment down to 1.009-1.006 ( I use harvested yeast starters), so it ends up pretty dry most of the time too. I'm trying to avoid this beer ending up too sweet, as its meant to be a summer beer.
Any input would be much appriciated.
Amount Item Type % or IBU
6 lbs Wheat Liquid Extract (8.0 SRM) Extract 75.0 %
1 lbs Simpsons Golden Naked Oats. 10° L.(10.0 SRM) Grain 12.5 %
1 lbs White Wheat Malt (2.4 SRM) Grain 12.5 %
0.50 oz Centennial [9.30%] (60 min) Hops 11.6 IBU
0.50 oz Cascade [6.60%] (60 min) Hops 7.6 IBU
5.50 gal Local Water Water
1 Pkgs East Coast Ale (White Labs #WLP008) Yeast-Ale (500mL Starter)
Estimated OG 1.045, 19.2 IBU, 8.2 SRM
However, somehow I accidentally replaced the white wheat malt with the same amount of 25L Gambrinus Honey Malt, and ended up with 10.2 SRM.
I don't usually make such a big deal of fitting into styles and what not, but I haven't ever seen a wheat beer this color before. Its about the same color as a Bass.
Well anyways, heres my question:
Since I've only used the Honey malt in small proportions and in much darker beers, what effects other than color will this have on this batch of beer? Normally, this is a very very crisp beer, with a smooth mouthfeel and a moderatly hoppy aroma, but not much hop taste, just about noticable. The last few batches of this beer I've had ferment down to 1.009-1.006 ( I use harvested yeast starters), so it ends up pretty dry most of the time too. I'm trying to avoid this beer ending up too sweet, as its meant to be a summer beer.
Any input would be much appriciated.