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White Rabbit

Discussion in 'General Recipe Discussion' started by RobinW, 16/6/19.

 

  1. RobinW

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    Posted 16/6/19
    I've brewed up a white rabbit dark ale clone and it obviously has too much carafa in it.
    Took over a week for it to mellow out. Twas very tart.

    Here's the grain bill for a 40L batch

    7.40 kg Gladfield American Ale Malt (5.0 EBC) Grain 5 72.5 %
    1.00 kg Munich I (Weyermann) (7.0 EBC) Grain 6 9.8 %
    0.45 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 7 4.4 %
    0.40 kg Carafa I (Weyermann) (630.4 EBC) Grain 8 3.9 %
    0.35 kg Gladfield Medium Crystal Malt (111.0 EBC) Grain 9 3.4 %
    0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 10 2.0 %
    0.20 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 11 2.0 %
    0.20 kg Gladfield Light Crystal Malt (63.0 EBC) Grain 12 2.0 %

    Is 4% carafa too much. Smells and tastes like its too much.
    Couldn't find Chocolate Wheat, used Chocolate Barley instead.
     
    Last edited: 16/6/19
  2. DustyDustbag

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    Posted 15/7/19 at 7:36 AM
    Did you adjust your ph. I find dark beers will make it too acidic and give a tart flavor.
     
  3. RobinW

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    Posted 16/7/19 at 3:44 PM
    The next brew through the filter into a serving keg was similarly tainted.

    I pulled everything apart and found some hop rubbish caught up in the spring on the out valve of the donor keg I use to to push beer through the filter.

    Still got a cube of that brew left so I'll try again soon.
     

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