Recipie Advice Needed
- Thread starter KHB
- Start date
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What were you OGs and FGs, KHB? And how about your mash temp? And what yeast?
OG 1047
FG 1005
Mash temp was 67 degrees for 60 mins
Yeast was 1098
Fermented at 18-19 degrees
Stuster
Big mash up
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That's a very low FG for that yeast, with that grain bill, with that mash temp. Not surprised there's less body than you want. I've been having similar issues, and have realised it's my (army of) thermometers. Have you checked your thermometer(s) recently?
Anyway, Tony's recipe should have more body than the other recipe.
Anyway, Tony's recipe should have more body than the other recipe.
Tony
Quality over Quantity
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KHB......... is the caramalt 50ebc JW caramalt.
If it is, put it away and use 145ebc crystal!
The caramalt is used to build the malt profile in pale lagers...... not dark proters.
I used it for dark beer duty when i started out mashing because all the writeups on porters, bitters ect said the malt should take on a caramel quality. The caramlt wont do this........... it will give you a honey like sweetness that cant compare to the caramel qualities of 145 ebc crystal malt.
mash temp sounds right, i would check your thermomiter as well. Those figures look more like a 64 deg mash, ecpecially with all those specialty grains in there.
Also........ high carbonation can give the impression of lower body.......
Other than that use 5% flaked barley in the recipe.... they are great for body in a dark beer!
cheers
If it is, put it away and use 145ebc crystal!
The caramalt is used to build the malt profile in pale lagers...... not dark proters.
I used it for dark beer duty when i started out mashing because all the writeups on porters, bitters ect said the malt should take on a caramel quality. The caramlt wont do this........... it will give you a honey like sweetness that cant compare to the caramel qualities of 145 ebc crystal malt.
mash temp sounds right, i would check your thermomiter as well. Those figures look more like a 64 deg mash, ecpecially with all those specialty grains in there.
Also........ high carbonation can give the impression of lower body.......
Other than that use 5% flaked barley in the recipe.... they are great for body in a dark beer!
cheers
How do i go about testing the thermometer???
I cant get my hands on any crystal before tomorrow so caramalt will have to do!!
When i first tried the beer it was on the lower side of gassed now a bit more gassed it has better flavours
Stuster
Big mash up
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Boil some water, insert thermometer, check that it reads 100C.
And then check freezing point as well. Plenty of ice cubes in a cup with a little cold water. Leave for a few minutes to equalise. Check temp. The boiling one is closest to mash temps so if it can only be right on one of those, leave it with the boiling one, but you know that the scale is slightly out too if that makes sense. :huh:
And then check freezing point as well. Plenty of ice cubes in a cup with a little cold water. Leave for a few minutes to equalise. Check temp. The boiling one is closest to mash temps so if it can only be right on one of those, leave it with the boiling one, but you know that the scale is slightly out too if that makes sense. :huh:
thought i would get back to you about the first recipie. Its developed nicely in the keg i am really enjoying it. Nice coffee and chocolate flavours with the slightest hop aroma from the EKG. My version on Tonys recipie is bubbling away nicely ATM too!
