First all grain today
- Thread starter Rosvineer
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Leave it alone. You are still mashing at 150.
Just sampled a SG reading. It's at 1.008, started at 1.053 so I'm pretty sure it's done. I will take another sample on Saturday to make sure
Looked, smelled and tasted good but not really what I was looking for as far as taste. Recipe below
7lbs white wheat
3lbs honey malt
2lbs 2 row
1lb crystal 60
Steeped at 150 for 1 hour. Single batch sparge at 170 for 20 minutes
1oz cascade 5.5 at 60
1oz cascade 5.5 at 30
1oz hallertauer 4.8 at 5
Dry Danstar Munich
I was hoping for more honey type sweetness. There is a hint of it, but the hop bitterness almost completely covers it up. I love hoppy beer, but wasn't looking for it here. Beersmith shows an IBU of 30 for this recipe. I thought it would be just about right, but I was wrong. It's almost as hoppy as a New Belgium Ranger IPA though not as citrusy.
What can I do to this recipe to get more sweetness and or less bitterness? My first thought was just halving the hops, but maybe I should use a different type as well. I want some citrus, but not grapefruit.
Looked, smelled and tasted good but not really what I was looking for as far as taste. Recipe below
7lbs white wheat
3lbs honey malt
2lbs 2 row
1lb crystal 60
Steeped at 150 for 1 hour. Single batch sparge at 170 for 20 minutes
1oz cascade 5.5 at 60
1oz cascade 5.5 at 30
1oz hallertauer 4.8 at 5
Dry Danstar Munich
I was hoping for more honey type sweetness. There is a hint of it, but the hop bitterness almost completely covers it up. I love hoppy beer, but wasn't looking for it here. Beersmith shows an IBU of 30 for this recipe. I thought it would be just about right, but I was wrong. It's almost as hoppy as a New Belgium Ranger IPA though not as citrusy.
What can I do to this recipe to get more sweetness and or less bitterness? My first thought was just halving the hops, but maybe I should use a different type as well. I want some citrus, but not grapefruit.
First, reserve judgment on the flavor of the beer until its carbonated. Carbonation makes a world of difference.
Next, if it's still not as malty as you're wanting, you could back off the bittering hops, but I'd probably try mashing at a higher temp instead - 154F, maybe as high as 156F depending on what you're looking for. That'll leave you with a higher FG and more residual sweetness.
Next, if it's still not as malty as you're wanting, you could back off the bittering hops, but I'd probably try mashing at a higher temp instead - 154F, maybe as high as 156F depending on what you're looking for. That'll leave you with a higher FG and more residual sweetness.
FifteenTen
Well-Known Member
In the beer you have now, the hop flavor will mellow with time. Set six of those beautiful beers aside. Try one in a six months or so.
gcdowd
Well-Known Member
3 lbs of honey malt is way too much. Couple that with another pound of crystal and you have 4 pounds of specialty malt. That is fairly excessive.
Edit: to get more sweetness, mash higher and use a yeast that doesn't attenuate as well.
Edit: to get more sweetness, mash higher and use a yeast that doesn't attenuate as well.
Well I bottled today. I took a gravity reading first to be sure fermentation was done. It tasted pretty darn good. The bitterness I tasted a week ago has mellowed quite a bit. This may turn out closer to what I was going for after all. Either way, it will be a very good beer
