Hi,
Thanks for the recipe. I'm new to this and don't want to do a secondary fermentation. Can I add the vanilla when I add the spices at flame out? Should I also be using Irish moss 15 min before flame out?
Thanks
Munich malt technically is a base malt. It needs to be mashed, and has enough diastatic power to convert itself. That is what makes this a mini mash recipe.
You can do the mash the same way you normally steep your grains. The only difference is you need to keep your temp in the 147-160 degree range, and let it sit for 45-60 minutes. You're using such a small amount of grain for fermentables that your temps do not need to be as precise as most mashes for body and mouthfeel. You just need to keep it in range for conversion to take place.
You don't really need the flaked barley in this. The crystal malt used in amber extract, along with the additional pound used in the mini mash, provides plenty of body to the beer. Also at this point I use one pound of canned pumpkin instead of going through all of the trouble of roasting fresh ones. I've noticed no difference whatsoever in flavor, so I don't bother going through the extra trouble.
Okay good deal, I appreciate the prompt reply. I think I am going to go ahead and use full pumpkins as my dad is growing pumpkins for the first time this year and is excited about the prospect of them being used in a beer. One more question, is the original recipe a partial or full boil? I can only do partial at this point and I need to know if adjusting for hop utilization is necessary.
Tried this today after 2 weeks in the bottles. In all honesty it's just okay to me but my inexperience could very well be the issue. I'm not entirely sure, but I think what I may be tasting is extremely green beer. It's got a flavor I can't put my finger on and a scent that smells off. The spice smell is masked by something else. Is this recipe typically a quick turn around or does it require a bit of aging?
How old is it? This beer needs at least 6 weeks.
How did you "rack over the vanilla?"
Also - would you mind adding at what times you added the ingredients to the boil? I have not brewed in a year and am a bit rusty on when to add ingredients to a boil.
Thanks!
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