ejg700
Member
I used 7 pounds of American 2 row, 2 pounds of caramunich, .25 pounds of chocolate malt, .50 pounds of golden naked oats, .33 pounds of honey malt, 24 oz of honey, 14 ounces of maple syrup, 1 oz vanilla extract, and .10 oz anise seed, S04, and 1oz Chinook.
It's been in the primary for about a week, and I intend to leave in in there for 3 weeks, and cold crash for ten days.
My intention was to come up with something that was somewhere between Newcastle brown ale, and Fat Tire amber ale, as Newcastle is my favorite, and Fat tire, is my lady's,( well ex-lady now
I'm not quite sure how it's going to turn out, as I had a few snags. I couldn't find my hygrometer, so I couldn't take gravity readings. The mash process wasn't all that successful, as after an hour the mash was still starchy, not sweet. Too much/little water? So I used Beano in the wort for an hour at 126, and crossed my fingers.
I have a good feeling about the beer though, I'd do a few things differently next time. Make sure the correct water amount, and temperature was used for starter. I'd skip the honey malt, and the caramunich. Instead, I'd go with 1.5 pounds of dark Munich, and .33 of an 80L crystal malt. I'd also make sure I can find all my tools before starting, and use exact grain measurements.
So what style would you call this beer? Brown ale? Porter?
It's been in the primary for about a week, and I intend to leave in in there for 3 weeks, and cold crash for ten days.
My intention was to come up with something that was somewhere between Newcastle brown ale, and Fat Tire amber ale, as Newcastle is my favorite, and Fat tire, is my lady's,( well ex-lady now
I'm not quite sure how it's going to turn out, as I had a few snags. I couldn't find my hygrometer, so I couldn't take gravity readings. The mash process wasn't all that successful, as after an hour the mash was still starchy, not sweet. Too much/little water? So I used Beano in the wort for an hour at 126, and crossed my fingers.
I have a good feeling about the beer though, I'd do a few things differently next time. Make sure the correct water amount, and temperature was used for starter. I'd skip the honey malt, and the caramunich. Instead, I'd go with 1.5 pounds of dark Munich, and .33 of an 80L crystal malt. I'd also make sure I can find all my tools before starting, and use exact grain measurements.
So what style would you call this beer? Brown ale? Porter?