yard_bird
Well-Known Member
- Joined
- Oct 1, 2018
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Greetings all,
I'm curious whether there is a different sweetness between beers that use some percentage of caramel malts (C20-120) vs. beers that use no caramel malts but are mashed at higher temperatures. Is there a perceived difference in anyone's experience? Am I overthinking this? I typically brew dry beers, however, I plan on brewing a bourbon barrel aged pumpkin beer for fall. Initially I thought my German alt recipe + gravity - some IBUs would be a good start but after adding a smidge of the bourbon I plan to use for my barrel aged beer I think it could use a little more substance to balance out tannins/heat from the oak/bourbon. That recipe has about 3-4% caramunich in it and finished around 1.009.
I don't typically use cara malts or mash above 151F, any pointers?
Much appreciated.
I'm curious whether there is a different sweetness between beers that use some percentage of caramel malts (C20-120) vs. beers that use no caramel malts but are mashed at higher temperatures. Is there a perceived difference in anyone's experience? Am I overthinking this? I typically brew dry beers, however, I plan on brewing a bourbon barrel aged pumpkin beer for fall. Initially I thought my German alt recipe + gravity - some IBUs would be a good start but after adding a smidge of the bourbon I plan to use for my barrel aged beer I think it could use a little more substance to balance out tannins/heat from the oak/bourbon. That recipe has about 3-4% caramunich in it and finished around 1.009.
I don't typically use cara malts or mash above 151F, any pointers?
Much appreciated.