Hey HBT people!
I know that someone out there can shed some light on this for me.
I have dubbed Fall my experimental beer season and have come up with some very interesting brews thus far. Most of them have been within a style but with a few tweaks. However, I have one beer that I made that I have no idea what to call it. It is delicious even warm and uncarbonated. It tastes like toasted pumpernickel bread with some dark carmel flavors and a touch of honey. The little bit of chocolate malt gives it just a touch of roast flavor but it is really subtle and the super low IBU's let the malts really shine. Suprisingly it is not cloying at all... actually fairly dry (had a low mash temp). Hopefully I am close to a known style that I just dont have a name for. I am kind of shocked that such an unconventional recipe made me one of the best beers i've ever brewed, I figured someone out there in the HBT community could at least get me pretty close!
Type: All Grain Date: 11/14/2012
Batch Size (fermenter): 12.50 gal
Boil Size: 14gal
Boil Time: 60 min
All Grain
Brewhouse Efficiency: 75.00 %
YEAST: US-05
Mash temp 149F
IBU's: 17 IBU's
OG: 1.062
FG: 1.015
ABV: 6.2%
INGREDIENTS:
12 lbs Pale Malt, Maris Otter (3.0 SRM) (44.0 %)
10 lbs Wheat Malt, Ger (2.0 SRM) (36.7 %)
8.0 oz Munich Malt - 10L (10.0 SRM) (1.8 %)
8.0 oz Honey Malt (25.0 SRM) (1.8 %)
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) (1.8 %)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) (1.8 %)
2 lbs Victory Malt (25.0 SRM) (7.3 %)
1 lbs Caramel/Crystal Malt - 90L (90.0 SRM) (3.7 %)
4.0 oz Chocolate Malt (450.0 SRM) (0.9 %)
0.50 oz Nugget [13.00 %] - Boil 60.0 min (9.1 IBUs)
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min (3.4 IBUs)
0.50 oz Citra [12.00 %] - Boil 15.0 min (4.2 IBUs)
I know that someone out there can shed some light on this for me.
I have dubbed Fall my experimental beer season and have come up with some very interesting brews thus far. Most of them have been within a style but with a few tweaks. However, I have one beer that I made that I have no idea what to call it. It is delicious even warm and uncarbonated. It tastes like toasted pumpernickel bread with some dark carmel flavors and a touch of honey. The little bit of chocolate malt gives it just a touch of roast flavor but it is really subtle and the super low IBU's let the malts really shine. Suprisingly it is not cloying at all... actually fairly dry (had a low mash temp). Hopefully I am close to a known style that I just dont have a name for. I am kind of shocked that such an unconventional recipe made me one of the best beers i've ever brewed, I figured someone out there in the HBT community could at least get me pretty close!
Type: All Grain Date: 11/14/2012
Batch Size (fermenter): 12.50 gal
Boil Size: 14gal
Boil Time: 60 min
All Grain
Brewhouse Efficiency: 75.00 %
YEAST: US-05
Mash temp 149F
IBU's: 17 IBU's
OG: 1.062
FG: 1.015
ABV: 6.2%
INGREDIENTS:
12 lbs Pale Malt, Maris Otter (3.0 SRM) (44.0 %)
10 lbs Wheat Malt, Ger (2.0 SRM) (36.7 %)
8.0 oz Munich Malt - 10L (10.0 SRM) (1.8 %)
8.0 oz Honey Malt (25.0 SRM) (1.8 %)
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) (1.8 %)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) (1.8 %)
2 lbs Victory Malt (25.0 SRM) (7.3 %)
1 lbs Caramel/Crystal Malt - 90L (90.0 SRM) (3.7 %)
4.0 oz Chocolate Malt (450.0 SRM) (0.9 %)
0.50 oz Nugget [13.00 %] - Boil 60.0 min (9.1 IBUs)
0.50 oz Hallertauer [4.80 %] - Boil 60.0 min (3.4 IBUs)
0.50 oz Citra [12.00 %] - Boil 15.0 min (4.2 IBUs)
