iasquith
Well-Known Member
Hi all,
A friend of mine recently made the following recipe, but it didn't ferment down less than 1030 (very sickly sweet). the OG was 1058.
5,250 kilos of pale ale;
500g of
melanoidina;
400g of carared;
300g of caramber;
300g of cararoma;
100g of chocolate. malt
scottish 1728 (wyeast) starter made from slurry
mashed at 64-67c
fermented at 18-20c
everything followed the due course as per normal so I was thinking theres a lot of crystal malt in there, what do you guys think . Thanks Ian
A friend of mine recently made the following recipe, but it didn't ferment down less than 1030 (very sickly sweet). the OG was 1058.
5,250 kilos of pale ale;
500g of
melanoidina;
400g of carared;
300g of caramber;
300g of cararoma;
100g of chocolate. malt
scottish 1728 (wyeast) starter made from slurry
mashed at 64-67c
fermented at 18-20c
everything followed the due course as per normal so I was thinking theres a lot of crystal malt in there, what do you guys think . Thanks Ian