altone
Well-Known Member
Ok. I've been using up lot's of bits and pieces up recently to get rid of them and I decided to make a sort of American Pale
Here's what i used aiming to get a Corny keg full of beer.
2.50 kg Pilsner (2 Row) UK (2.0 EBC)
1.25 kg Pale Malt (2 Row) US (3.9 EBC)
0.25 kg Munich II (23.0 EBC)
0.25 kg Pale Crystal (110.0 EBC)
30.00 g Old China Hop [5.00 %] - Boil 60.0 min (original AA 14%)
20.00 g Amarillo [9.20 %] - Boil 20.0 min
20.00 g Amarillo [9.20 %] - Boil 0.0 min
Whirlfloc Tablet (Boil 15.0 mins)
70 min boil to accommodate the Pilsner malt
I was going to use a dried California yeast but went with 2x rehydrated Coopers packets that were lying around.
Fermented around 18C and left for 10 days.
Measured OG was 1.048 FG was 1.005 - with Coopers???
Tastes almost like a Dry white wine ..
I can taste and smell the Amarillo, the malt is lost to me, but no Acetic or off flavours that I can identify.
Any ideas whether this could be caused by bad process or if I just got some aggressive wild yeast in there?
Luckily my last mistake, the Munich Pale Ale when blended 50/50 with this tastes pretty decent so I'm not chucking it away.
[I use an SS bowl that weighs exactly 500g to measure grain in so I often just deduct 500g from the final weight to get the correct grain amount
I inadvertently zero'd the scales so added 750g instead of 250g]
Here's what i used aiming to get a Corny keg full of beer.
2.50 kg Pilsner (2 Row) UK (2.0 EBC)
1.25 kg Pale Malt (2 Row) US (3.9 EBC)
0.25 kg Munich II (23.0 EBC)
0.25 kg Pale Crystal (110.0 EBC)
30.00 g Old China Hop [5.00 %] - Boil 60.0 min (original AA 14%)
20.00 g Amarillo [9.20 %] - Boil 20.0 min
20.00 g Amarillo [9.20 %] - Boil 0.0 min
Whirlfloc Tablet (Boil 15.0 mins)
70 min boil to accommodate the Pilsner malt
I was going to use a dried California yeast but went with 2x rehydrated Coopers packets that were lying around.
Fermented around 18C and left for 10 days.
Measured OG was 1.048 FG was 1.005 - with Coopers???
Tastes almost like a Dry white wine ..
I can taste and smell the Amarillo, the malt is lost to me, but no Acetic or off flavours that I can identify.
Any ideas whether this could be caused by bad process or if I just got some aggressive wild yeast in there?
Luckily my last mistake, the Munich Pale Ale when blended 50/50 with this tastes pretty decent so I'm not chucking it away.
[I use an SS bowl that weighs exactly 500g to measure grain in so I often just deduct 500g from the final weight to get the correct grain amount
I inadvertently zero'd the scales so added 750g instead of 250g]