I use crystal 40 in APA and AIPA at between 2 and 7%. Gives a pale orange color at the low end to a more pronounced orange color on the higher end.
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Okay I wasn't sure if to try to hit it as a stout or as a porter or brown ale. I wish I could drop the carapils but its in the same bag as the chocolate. I will definitely dial back everything else you recommended though. As far as the Hops goes, I have the EKG as mentioned in the recipe but I also have plenty of:
This will be my first attempt at a recipe like this out of my head.
Hey guys, my wife said I can't buy any more ingredients until I use what I have. I know right? I have a lot of pale 2 row and a few different specialty malts around. With what I have of the extras, I put together this Stout recipe.
4 lbs US 2 row pale malt
4 oz crushed chocolate malt
6 oz carapils
1 lb Crystal 60
1 lb Honey malt
1 oz EKG for 60 min
1 oz EKG for 30 min
Safale American ale yeast US-05
OG est. 1.085
FG est. 1.018
I don't know about special B in an APA. You'll get your color, but even at that amount, you might get the "raisin" taste from it. I think you'd be fine with your bill without it.
But then, you could be onto something amazing too.
Yeah, the wort was very clear. Looking forward to the end result. I should've posted - I used .5g/gallon Polyclar 10 (the low end) and 1/2 tab whirlfloc for 5.5 gallons wort.
Bringing this back from the dead. How were your results with the homemade Polyclar Brew Brite mix? Was there a noticeable difference in hop harshness with a big (pellet) dry hop?
Well wait, over carbing a DIPA vs over carbing a hefe, the vols are probably 2.2ish vs 3+ I would not say 4 gallons of carbing sugar say 5 oz is a bottle bomb. I will say that it is over carbonated to style, but I like my DIPAs to be very low carbonation. My guess is you're fine, and that's per the norm. What was your bottling amount ~ 2 cases?
IIPA usually = beer loss to absorption by the large hop load. How much hops did you use? Close to 1/2 gallon-ish total loss isn't uncommon for me in IIPA. As for the loss of hop aroma, you'll likely notice it be more apparent once the beer carbs and the CO2 helps lift the aromas up into the glass. If not, keep in mind that hop aromas easily oxidize and that it's good practice to minimize oxygen pickup where you can. Be sure to post how it comes out.
Edit - If your sugar was based on 5 gallons and you ended up with 4, you'll likely get overcarbed beer. Be careful - as soon as the beer seems carbed properly, get the bottles right in the fridge and keep them there. Bottle bombs are not a good thing.
Besides opening a bottle or waiting until it explodes, how else can you tell if your bottles are over carbonated?
Whats a typical amount of hops to start with for a 5-6 gal batch of IPA when going with a long whirlpool or hop stand?
Clusters and Saaz (well, Clusters and any noble hop).
Northern Brewer or Perle and Hallertauer.
Styrians and Saaz.
Challenger, Target, Styrians, and EKGs.
Chinook, Centennial, Amarillo, and Cascade.
whoa, another person that like Cluster. I thought I was the only one.
And no drinking until the beer is running through the chiller. I make better beer that way.
Nothing gets me pumped up on brew day like Queens of the Stone Age.