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I designed a recipe a few nights ago when I wasn't feeling so good and was quite happy with it at the time.
I started weighing the ingredients today and then realized the grain bill was 35% CaraMunich I for this beer. Oops. I'm glad I caught it before I milled anything, else that would have been an "interesting" beer.
Anyone else created a recipe when under the weather/tired, noticing it was weird only much later?
Posted 34 days ago.
lol... I've never done that exact thing before. But man, 35% CaraMunich?
Posted 34 days ago.
What can I say, I wasn't at my best that night.
The fact that I was using Beersmith for the first time that night probably contributed to me not paying attention as much as I should have.
Posted 34 days ago.
Sarah Huges Dark Ruby Mild has about 25% Crystal Malt. I've used up to 40%. So where is the problem?
Posted 34 days ago.
The problem is that it would have made for a very odd Vienna Lager! I've been meaning to brew this style for a while (about a year, I think), it would be a shame to miss my target due to a silly mistake.
Posted 34 days ago.
Ah, either don't call it a Vienna or only use Vienna malt ;)
Posted 34 days ago.
Wow, 40%? And people give me crap for using "too much" crystal...
Posted 34 days ago.
There is no "too much", there is a "too much for style",
OG 1054 FG 1009
41 IBU
48 EBC
60% Pale Malt Maris Otter (Thomas Fawcett)
40% Cara 120 (Dingemans)
60 min @ 65°C
boil 60 min
41 IBU Magnum @ 60 min
4 g/l Smaragd @ Whirlpool (for a fruitier American hop I'd keep it a 2g/l)
WLP026 pitch @17°C finish @19°C (seasonal yeast)
Alternative Mangrove Jack's M97 Burton Union (rouse and airate!)
To get the most out of the deep dark red colour, get it crystal clear.
The thing is, for many beers, to get FG low, below 1010 and balance the sweetness with bitter. Don't fiddle too much with the water but make sure Ca2+ is at least 80 ppm and then adjust pH.
Posted 34 days ago.
Edited 34 days ago by ingoogni
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