This has got me puzzled. Grain bill
4500g BB Ale Malt
450g Munich 1
400g TF Pale Crystal
100g Weyermann Choc Wheat
Mash was and hour and 55 mins. I had everything timed right, went to the physio who was running 30 mins late, and then he left me with a heat treatment and forgot about me.
Could the extra time of the mash, which only dropped 1.3 degrees over all that time, have caused the darkness, or did I use too much Choc Wheat? The beer is quite nice, a bit like a JSAA but not as bitter.
Post #2 made 14 years ago
BobtheBrewer,
The extra time in the mash may have extracted more of the (Choc Wheat) color than expected, but I doubt it? How long was the boil? That could have contributed to it if it was too long? Some times the grain is mislabeled or mixed and is not what you expected. I brewed a cream ale this spring but grabbed a Vienna malt by accident and my cream ale was reddish! I entered it in a different category at the local contest and took third place! Ha!
The extra time in the mash may have extracted more of the (Choc Wheat) color than expected, but I doubt it? How long was the boil? That could have contributed to it if it was too long? Some times the grain is mislabeled or mixed and is not what you expected. I brewed a cream ale this spring but grabbed a Vienna malt by accident and my cream ale was reddish! I entered it in a different category at the local contest and took third place! Ha!
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #3 made 14 years ago
Weyermann choc wheat malt is 800-1200 EBC according to their website. 100g of that is going to make it fairly dark.
Yes it is too much if you were really going for an APA. In fact if I was making an APA I would leave it out and stick with the rest of your grain bill. It looks the goods.
No it certainly isn't too much to ruin the beer. I recently made a porter with 400g of choc malt and 200g of carafa 1. Beautiful.
Yes it is too much if you were really going for an APA. In fact if I was making an APA I would leave it out and stick with the rest of your grain bill. It looks the goods.
No it certainly isn't too much to ruin the beer. I recently made a porter with 400g of choc malt and 200g of carafa 1. Beautiful.
Post #4 made 14 years ago
Thanks for the replies guys. Boil time was 90 mins, my standard. If I make this again I think that I will leave out the choc malt. Looking back on it I think that I fiddled too much with the original recipe. I have been trying out Galena and Magnum hops for bittering as I have a good supply of them, used Galena (11%) @ 60 mins in this instance and there is very little bitterness. Something for me to keep in mind besides the choc malt.
Post #5 made 14 years ago
I'd have a serious look at the Thomas Fawcett Crystal - I've been using the Simpsons Heritage Crystal that should have produced an IPA of around 11 SRM and the bloody thing looks probably like yours, it would have to be a nut brown ale in appearance. Some of those crystals from UK can be a bit approximate. From now on I'll probably be using Weyerman. 
Edit: Bob for increased bitterness, try making some fairly strong hop tea in a coffee plunger / french press and add that. If made on boiling water it can be very bitter indeed and give a boost - you can add it at any stage with the Galena.
Edit: Bob for increased bitterness, try making some fairly strong hop tea in a coffee plunger / french press and add that. If made on boiling water it can be very bitter indeed and give a boost - you can add it at any stage with the Galena.
Post #6 made 14 years ago
I noticed when adding the grain that it seemed darker than usual. I ended up with a great beer, good head, I'm still trying to decide what it tastes like but I'd better hurry because I think there is about one more pint in the keg. I'm going to give caramalt a go instead of the TF light crystal and see how that goes. Thanks for the tip on the bittering.
