timdurning
Member
Hi All,
I received a NB White House kit as a gift and in looking over the recipe, there's a lot of descriptions about how sweet this beer is. I'm not a fan of very sweet things, so I'm wondering if any of you had experience with this kit? Also, any ideas about ways to change this up a little? This is how the recipe is currently:
SPECIALTY GRAIN
- 0.75 lbs English Medium Crystal Malt
- 0.5 lbs Belgian Biscuit Malt
FERMENTABLES
- 6.3 lbs Gold malt syrup (boil for 60 min)
- 1 lb Gold dry malt extract (boil for 60 min)
- 1 lb Honey (boil for 5 min)
HOPS & FLAVORINGS
- 1.5 oz East Kent Goldings (boil for 45 min)
- 1.5 oz UK Fuggles (boil for 15 min)
YEAST
- DRY YEAST (DEFAULT): Danstar Windsor Ale. Optimum temperature: 64-70°F
Right now, I'm thinking about changing up the yeast for something more attenuative (saw a lot of folks saying that the Windsor doesn't get down very far) and maybe adding an earlier bittering addition to balance things a little more.
I received a NB White House kit as a gift and in looking over the recipe, there's a lot of descriptions about how sweet this beer is. I'm not a fan of very sweet things, so I'm wondering if any of you had experience with this kit? Also, any ideas about ways to change this up a little? This is how the recipe is currently:
SPECIALTY GRAIN
- 0.75 lbs English Medium Crystal Malt
- 0.5 lbs Belgian Biscuit Malt
FERMENTABLES
- 6.3 lbs Gold malt syrup (boil for 60 min)
- 1 lb Gold dry malt extract (boil for 60 min)
- 1 lb Honey (boil for 5 min)
HOPS & FLAVORINGS
- 1.5 oz East Kent Goldings (boil for 45 min)
- 1.5 oz UK Fuggles (boil for 15 min)
YEAST
- DRY YEAST (DEFAULT): Danstar Windsor Ale. Optimum temperature: 64-70°F
Right now, I'm thinking about changing up the yeast for something more attenuative (saw a lot of folks saying that the Windsor doesn't get down very far) and maybe adding an earlier bittering addition to balance things a little more.