Hi all,
I wonder if you could help me troubleshoot and improve a recipe I brew a few weeks back.
74% Maris Otter
11% Munich (10L)
3% Carafa II (400L)
11% Torrified wheat
2% Flaked barley (not sure what this is doing here)
Mash temperature was ~155F/68.5C (was supposed to be 149/65 but I misread the notes on brew day).
Hopped using EKG and Fuggle one first-wort bittering addition and one at flame-out for ~22 IBU.
~1oz EKG first wort
~1oz + 1/2oz EKG + Fuggle flameout.
The yeast was wyeast 1469. pitched from a 2 ltr starter. Fermentation temperature ~66F/19C.
I thought over-pitching slightly will help with the fact that I don't have means to properly oxygenate the wort.
On primary for 2.5 weeks before bottling. Conditioned for about 4 weeks so far.
OG was 1.052 and finished at 1.017 (was expecting 1.014)
My experience evaluating beer is very limited so it is difficult for me to identify issues.
I like the beer and how it tastes, I like the complexity from using this yeast.
I feel it could use a bit more bitterness. I am fine with the level of aroma and flavor.
The beer's body is just too big, I assume this is due to the mash temperature and the flaked barley?
A comment I got from a friend who doesn't know much either, but tries hard to be helpful, is that the malt flavor is too potent... I think he is right.
I have used Carafa in a stout I brew before, and I was not able to feel the flavor that predominates in this beer.
Do you think the light Munich malt may be the culprit here?
What changes would you make?
I wonder if you could help me troubleshoot and improve a recipe I brew a few weeks back.
74% Maris Otter
11% Munich (10L)
3% Carafa II (400L)
11% Torrified wheat
2% Flaked barley (not sure what this is doing here)
Mash temperature was ~155F/68.5C (was supposed to be 149/65 but I misread the notes on brew day).
Hopped using EKG and Fuggle one first-wort bittering addition and one at flame-out for ~22 IBU.
~1oz EKG first wort
~1oz + 1/2oz EKG + Fuggle flameout.
The yeast was wyeast 1469. pitched from a 2 ltr starter. Fermentation temperature ~66F/19C.
I thought over-pitching slightly will help with the fact that I don't have means to properly oxygenate the wort.
On primary for 2.5 weeks before bottling. Conditioned for about 4 weeks so far.
OG was 1.052 and finished at 1.017 (was expecting 1.014)
My experience evaluating beer is very limited so it is difficult for me to identify issues.
I like the beer and how it tastes, I like the complexity from using this yeast.
I feel it could use a bit more bitterness. I am fine with the level of aroma and flavor.
The beer's body is just too big, I assume this is due to the mash temperature and the flaked barley?
A comment I got from a friend who doesn't know much either, but tries hard to be helpful, is that the malt flavor is too potent... I think he is right.
I have used Carafa in a stout I brew before, and I was not able to feel the flavor that predominates in this beer.
Do you think the light Munich malt may be the culprit here?
What changes would you make?