xxkiskekyxx
Well-Known Member
I have my recipe posted at http://hopville.com/recipe/1578028/imperial-ipa-recipes/dulcinea-2012-07-27-version
All of the ingredients sound about right although I may reduce the caramunich slightly and raise the 2 row. This is a partial mash recipe and I think I took appropriate measures to control the pH and ions in the mash. However my question comes to the addition of the honey/sugar. I was attempting to raise the alcohol content of the brew to make up for a possible low attenuation of the english ale yeast by adding the sugar and a podcast concerning firestone walkers union jack says that mashing at a lower temperature will produce a more fermentable wort that will also help to raise the abv of the beer after fermentation. When should I add the honey? During the boil or at flameout? My other problem is that a yeast is appropriate seems to either give A) tartness to the finished product or B) has an abv of around 10%. I'm very fearful that the yeast will drop out before the abv reaches a suitable range. Is this a valid concern? Should I not use the honey/sugar at all? Final question...should I worry about using gypsum to accentuate the hops or is this not typically a problem?
All of the ingredients sound about right although I may reduce the caramunich slightly and raise the 2 row. This is a partial mash recipe and I think I took appropriate measures to control the pH and ions in the mash. However my question comes to the addition of the honey/sugar. I was attempting to raise the alcohol content of the brew to make up for a possible low attenuation of the english ale yeast by adding the sugar and a podcast concerning firestone walkers union jack says that mashing at a lower temperature will produce a more fermentable wort that will also help to raise the abv of the beer after fermentation. When should I add the honey? During the boil or at flameout? My other problem is that a yeast is appropriate seems to either give A) tartness to the finished product or B) has an abv of around 10%. I'm very fearful that the yeast will drop out before the abv reaches a suitable range. Is this a valid concern? Should I not use the honey/sugar at all? Final question...should I worry about using gypsum to accentuate the hops or is this not typically a problem?
