The Carafa II is not very roasty. Maybe use 1 lb CarafaII and 1 lb of Chocolate Malt with the Roasted Barley.
Just a thought.
Just a thought.
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I would go with a Saaz-type (Bohemian) yeast strain such as 2000, 2001, or 2278. Wyeast 2124 is Weihenstephan W-34/70, which is a Frohberg-type (Bavarian) yeast strain.FWIW I don't think the lager yeast strain is as important as the malt and hop flavor for a BoPils. I recently entered my BoPils in a big competition using the 2124 strain and I didn't use Saaz hops. I used Perle and Hersbrucker and I entered it anyway just to get feedback and see where it stood up to the style. It got a 36 and the comments from the BJCP judges were "it needs more Saaz flavor and aroma for a better score".
I think it looks pretty solid. The hops won't overpower by any means, especially with 45% Munich. I wouldn't add any sugar (don't need it), and would mash ~ 150F for 60 -75 minutes. Use plenty of healthy yeast and it'll attenuate fine. I'd split the crystal between half C60 and half C80. I think 1 or 2% pale chocolate sounds good. I like it ! Let us know how it turns out !+ 1.077
How much did the bottle foam up when you opened it?I was worried about this and even possible bombs, but it poured out with perfect carbonation. Maybe I just got lucky, but I'll take it
cool idea! so did you just fill the jolly pupkin bottle from the tap and recap? cause if you did that's an awesome idea!That's exactly what I did on a whim. I needed the keg for another beer and I thought it would be an easy experiment without losing a lot of beer if it turned out bad. I think I'm going to wait awhile longer before cracking the next one to see what happens.
so you've convinced me to cut out a lot of the specialty grains and try the candy syrup, but now i just need suggestions on how much syrup. are you guys just adding 1 pound, or more? i've seen some people suggesting 2 pounds … that sounds like a lot!I use 1 lb of D-90 for my dubbel, but either 90 or 180 would be fine. Just remember the 180 might make it too dark for the style guidelines (if that matters to you). I just made a Belgian Dark Strong and I added 2 lbs of 180 and it's very dark, but smells fantastic.
and 90 or 180? or both???