Every other brew I make is a nice, lighter APA recipe with about 5-10% Munich, a little Victory and Carapils, the rest 2-row and Pilsner, and a bunch of late C-hops. Right in my wheel house and always tasty. I've been happily in a rut for a couple of years.
To push beyond my comfort zone, I'm trying to make a darker, toasty malty pale ale, while also cleaning out some specialty malts I've had laying around. I also have a lot of Cascade pellets left over. Here's the recipe:
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 71.07 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 10.66 %
1 lbs Victory Malt (25.0 SRM) Grain 7.11 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.55 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.55 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 3.55 %
1.1 oz Roasted Barley (300.0 SRM) Grain 0.50 %
1.00 oz Cascade [5.00 %] (First Wort Hop) Hops 20.0 IBU
1.00 oz Cascade [5.00 %] (60 min) Hops 18.2 IBU
2.50 oz Cascade [5.00 %] (1 min) Hops 6.1 IBU
Washed Wyeast 1056 with big starter
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.15 %
Bitterness: 44.2 IBU
Est Color: 9.7 SRM
My 2 concerns:
1) Is this too much of the toasted malt spectrum? I've used this much Munich and this much Victory before, but never at the same time.
2) I love Cascades, but I'm not a big fan of American hops in high % crystal beers - I just think it's a clashing taste - and I'm concerned that this beer will have a similar effect. Hoping the Cascade doesn't clash with this high a % of toasted malts.
Anyone make a darker, toasty pale ale along these lines? Planning to mash pretty low (150ish) to make sure it's dried out. Just looking for others' experiences with this.
Thanks.
To push beyond my comfort zone, I'm trying to make a darker, toasty malty pale ale, while also cleaning out some specialty malts I've had laying around. I also have a lot of Cascade pellets left over. Here's the recipe:
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 71.07 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 10.66 %
1 lbs Victory Malt (25.0 SRM) Grain 7.11 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.55 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.55 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 3.55 %
1.1 oz Roasted Barley (300.0 SRM) Grain 0.50 %
1.00 oz Cascade [5.00 %] (First Wort Hop) Hops 20.0 IBU
1.00 oz Cascade [5.00 %] (60 min) Hops 18.2 IBU
2.50 oz Cascade [5.00 %] (1 min) Hops 6.1 IBU
Washed Wyeast 1056 with big starter
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.15 %
Bitterness: 44.2 IBU
Est Color: 9.7 SRM
My 2 concerns:
1) Is this too much of the toasted malt spectrum? I've used this much Munich and this much Victory before, but never at the same time.
2) I love Cascades, but I'm not a big fan of American hops in high % crystal beers - I just think it's a clashing taste - and I'm concerned that this beer will have a similar effect. Hoping the Cascade doesn't clash with this high a % of toasted malts.
Anyone make a darker, toasty pale ale along these lines? Planning to mash pretty low (150ish) to make sure it's dried out. Just looking for others' experiences with this.
Thanks.