Hi All,
I have never brewed this style, and found myself mashing together some recipes I have seen in various places. I was looking at a recipe that the Candi Syrup inc. people posted on their website, and like the idea of using a combination of D-90 and D-180. However, I also want a goodly amount of roasty/toasty flavor, and think perhaps the syrups might dominate the flavors. I'm thinking of a pound of Brown Malt in this, however none of the recipes I looked at had Brown Malt in them, so I was curious as to what you all think of it in this recipe.
For 5 Gallons:
Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 49.1 %
4 lbs 4.0 oz Munich Malt 20 EBC (9.0 SRM) Grain 32.1 %
1 lbs Brown Malt (Crisp) (65.0 SRM) Grain 7.5 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 5.7 %
8.0 oz Candi Sugar, Dark (180.0 SRM) Sugar 3.8 %
4.0 oz Candi Sugar, Amber (90.0 SRM) Sugar 1.9 %
1.50 oz Perle [8.60 %] - Boil 90.0 min Hop 34.7 IBUs
0.50 oz Mt. Hood [4.00 %] - Boil 15.0 min Hop 2.5 IBUs
0.50 oz Mt. Hood [4.00 %] - Boil 5.0 min Hop 1.0 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [125.00 ml]
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 38.2 IBUs
Est Color: 34.8 SRM