MileHighHops
Well-Known Member
Here's the recipe I brewed:
8lbs 2-row, 47%
4lbs Crystal 40L, 24%
3lbs Munich Malt, 18%
1lb Carapils, 6%
1lb Flaked Rye, 6%
S05 yeast
1 oz Amarillo - 60min
1oz Amarillo - 30min
1oz Amarillo - 5 min
Yes, I severely pushed the envelope by using 30% crystal malts in my beer. I brewed this 6 weeks ago and have it carbed up in the keg. I've drank about 5 pints off of the keg to date. I was expecting the cloying sweetness that it so often related to overuse of crystal. However, the dominant flavor on the back end of this beer is a BBQ/smoky flavor. It's drinkable, though not at all desirable. The smoky flavor is just too much. Maybe it will fade with time?
Has anyone else attributed a smoke flavor to using too much crystal malts??
8lbs 2-row, 47%
4lbs Crystal 40L, 24%
3lbs Munich Malt, 18%
1lb Carapils, 6%
1lb Flaked Rye, 6%
S05 yeast
1 oz Amarillo - 60min
1oz Amarillo - 30min
1oz Amarillo - 5 min
Yes, I severely pushed the envelope by using 30% crystal malts in my beer. I brewed this 6 weeks ago and have it carbed up in the keg. I've drank about 5 pints off of the keg to date. I was expecting the cloying sweetness that it so often related to overuse of crystal. However, the dominant flavor on the back end of this beer is a BBQ/smoky flavor. It's drinkable, though not at all desirable. The smoky flavor is just too much. Maybe it will fade with time?
Has anyone else attributed a smoke flavor to using too much crystal malts??