Author Topic: critique my first all grain  (Read 2661 times)

Offline montanagray

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critique my first all grain
« on: March 27, 2012, 08:34:27 AM »
Ok. Im all about feedback here.  I was going for a cherry looking ale (all grain) and this is receipe that I came up with, so far fermenting as planned in a keg.

1. 10lbs english marris otter
2. 1lb Breiss Caramel 40l
3. 2lb Breiss Caramel 60l
4. 1/2 lb fawcett pale chocolate
5. 1/2 lb cherrywood breiss smoked malt

yeast safale 04

Hops:  .5 Newport at 60 mins
Flavoring .5 Santiam 45 mins
Finishing .5 Glacier 15 mins

I noticed once I pitched the glacier I started getting real nervous about the hop break, but it happened. Original gravity 1.058

montanagray
Greggrey Flood

Offline denny

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Re: critique my first all grain
« Reply #1 on: March 27, 2012, 09:07:14 AM »
WAY too much caramel malt, IMO.
Life begins at 60.....1.060, that is!

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Offline montanagray

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Re: critique my first all grain
« Reply #2 on: March 27, 2012, 09:08:49 AM »
Thanks. I will let you know how the taste comes out. Thanks for the feedback.

Gregg
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Offline tschmidlin

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Re: critique my first all grain
« Reply #3 on: March 27, 2012, 09:19:08 AM »
Gravity seems low and color seems darker than expected if you are going for something cherry looking.  Unless you mean dark cherry ;)

I agree with Denny on the crystal, that's about 2 lbs too much for my palate.
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Offline morticaixavier

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Re: critique my first all grain
« Reply #4 on: March 27, 2012, 09:24:21 AM »
+1 on the crystal.

also, just for technical correctness, you pitch yeast not hops. and it's HOT break rather than hop break. either way don't worry about it. It'll happen.
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Offline montanagray

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Re: critique my first all grain
« Reply #5 on: March 27, 2012, 09:25:44 AM »
Ok..thanks guys and I will let you know how it comes out.

Gregg
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Offline montanagray

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Re: critique my first all grain
« Reply #6 on: March 27, 2012, 10:22:47 AM »
Sorry morticai.....got a head of myself on the typing and feed back.  Brain thinks one thing and the fingers type another.

Gregg
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Offline morticaixavier

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Re: critique my first all grain
« Reply #7 on: March 27, 2012, 10:23:50 AM »
no worries, did not mean to be picky. I just know that I would always rather be corrected then go on using the wrong terms.

"Hi My name is Jonathan, and I am a pedant"  ;D
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Offline bo

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Re: critique my first all grain
« Reply #8 on: March 27, 2012, 10:28:43 AM »
I pitch my hops right into my hop sack.

Offline montanagray

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Re: critique my first all grain
« Reply #9 on: March 27, 2012, 10:29:19 AM »
No worries Johnathan. I've been doing this about 5 months.  Wasnt much of a beer drinker until I met ol man Newcastle. Been looking for the Ale ever since by my own hands.  Me and buddy have been coming up with receipes and going to town.  He is very technical on what he says and does, so the feedback on the terms is the norm for me.  I was just amazed after the glacier went it on what it did.  I like caramel and a dark red look so that is why I went with the receipe. My buddy on the other hand likes an extremely dark beer and his last batch came out good.  3 more weeks fermenting and I will give this one a try.  I currently have the Scott Wee Heavy in the Carboy "bubbling" away and another extract kit of Caribou Slobber going to town. It is turning out real dark and ready to bottle next week. So long story straight....we are doing all grain and extract kits at the same time.  All grain in the kegs and the extract in the carboys.

Cheers,

Gregg
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Offline montanagray

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Re: critique my first all grain
« Reply #10 on: April 05, 2012, 06:27:25 PM »
Well the final gravity was 1.016 and it tasted pretty good.  I could taste the smoked cherry as a aftertaste, but overall it came out ok and yes the color was a little dark, but not too sweet at all.

Cheers,

Gregg
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Offline thomasbarnes

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Re: critique my first all grain
« Reply #11 on: April 05, 2012, 10:14:38 PM »
Interesting recipe.

If I had to be a Style Purist, my guess is that the base beer would be sort of a strong amber mild.

Offline majorvices

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Re: critique my first all grain
« Reply #12 on: April 06, 2012, 06:04:03 AM »
Thanks. I will let you know how the taste comes out. Thanks for the feedback.

Gregg

So do I understand correctly you want us to critique a recipe you already brewed? because if you haven't brewed it you really should cut way back on that crystal malt. At the very least cut the 60L back to one pound because for my tastes what you have there will be not very palatable. Also, if you want a red color in the beer I would recommend using cara-red, and in that case that is a cara malt you actually can use a lot of because it is seemingly more fermentable.
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Offline bluesman

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critique my first all grain
« Reply #13 on: April 06, 2012, 08:01:17 AM »
What is the flavor profile you're shooting for with this recipe. A specific style? A commercial example? Or... Are you trying to be creative? This will help us better understand your intentions and lend some better insight.
Ron Price

Offline morticaixavier

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Re: critique my first all grain
« Reply #14 on: April 06, 2012, 08:02:57 AM »
What is the flavor profile you're shooting for with this recipe. A specific style? A commercial example? Or... Are you trying to be creative? This will help us better understand your intentions and lend some better insight.
Ron, have you to recently made it to the big six oh? or is there a bug with the profile descriptions?
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce