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- Jul 4, 2012
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So I've finally started making my own recipes (I started home brewing again in March) after I made about 10 or so batches. I also do tons of forum crawling. Regardless, I'm pretty advanced in some areas and pretty ignorant in some others. Long story short, I made a mistake in my new batch of ESB - didn't know carared was a caramel malt (I know, stupid stupid). So here's the partial mash recipe:
6lbs two row
3lbs carared 20L
2lbs caramel malt 60L
.5lbs rye malt
2lbs. Pale LME
1.5lb light DME
1oz Northern brewer for 45min
1oz Motueka for 30 mins
1oz Pacific jade for 15 mins
WLP 005 (British Ale)
FWH with .5oz Strange Brew
Soooo...I know one is not supposed to dump batches (as time heals most wounds), but caramel malt consists of 36% of the grain bill. Now I know you don't get full sugar conversion from caramel malts (as numerous threads have demonstrated), but we're still looking at like 25-30% caramelized sugar. Most people say the max should be 10-15%. I first wort hopped with strange brew to try and counteract the caramel sweetness, and boiled for only 45 mins instead of the usual 60 (to avoid that extra 15 minutes of caramelization). What are people thinking about this batch; should I just dump it or will aging help this excessively caramelly beer? OG was 1.064 and projected FG was 1.019, IBUs should be 50+.
6lbs two row
3lbs carared 20L
2lbs caramel malt 60L
.5lbs rye malt
2lbs. Pale LME
1.5lb light DME
1oz Northern brewer for 45min
1oz Motueka for 30 mins
1oz Pacific jade for 15 mins
WLP 005 (British Ale)
FWH with .5oz Strange Brew
Soooo...I know one is not supposed to dump batches (as time heals most wounds), but caramel malt consists of 36% of the grain bill. Now I know you don't get full sugar conversion from caramel malts (as numerous threads have demonstrated), but we're still looking at like 25-30% caramelized sugar. Most people say the max should be 10-15%. I first wort hopped with strange brew to try and counteract the caramel sweetness, and boiled for only 45 mins instead of the usual 60 (to avoid that extra 15 minutes of caramelization). What are people thinking about this batch; should I just dump it or will aging help this excessively caramelly beer? OG was 1.064 and projected FG was 1.019, IBUs should be 50+.