Joe Palooka
Member
- Joined
- 6/8/08
- Messages
- 15
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I want to make a Pale Ale, I guess American/Belgian, but I want to get a bit of malt power, but without caramelly-ness, and without going over 1.050.
So I'm thinking how can I push the pale malt to the front, wihout burying it under crystal, but keep American hoppiness and medium gravity?
I thought I could use a strong malt (Maris Otter 100%), clean bittering hop (35 IBU), no flovour hop addition at all, but a good 30g slug of Cascade in the whirlpool for aroma (5 IBU). Maybe even a bit of coriander in the whirlpool to get the nose's attention.
My perception is that the hop flavour addition is occupying the place in a taste spectrum where I want to taste pale malt. I want the hops in the bitterness and in the finish, not the body.
How does it sound?
So I'm thinking how can I push the pale malt to the front, wihout burying it under crystal, but keep American hoppiness and medium gravity?
I thought I could use a strong malt (Maris Otter 100%), clean bittering hop (35 IBU), no flovour hop addition at all, but a good 30g slug of Cascade in the whirlpool for aroma (5 IBU). Maybe even a bit of coriander in the whirlpool to get the nose's attention.
My perception is that the hop flavour addition is occupying the place in a taste spectrum where I want to taste pale malt. I want the hops in the bitterness and in the finish, not the body.
How does it sound?