meatbinbanquet
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- Apr 13, 2011
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First time making up an extract recipe which went as follows.
100g Crystal Malt
100gTorrefied Wheat
150g Chocolate Malt
150g Oats
All steeped for 30 mins at 65-70 degrees
Then 2KG amber LME added and boiled for an hour with half ounce challenger hops (8.4aa).
Brewed to 18L Og was 1.041 and finished at 1.010 on the nose. 4.1%
Primed in a barrel with 150g honey.
I have had a cheeky sample a week after putting in the barrel and its definitely got the right taste, with a nice hint of the honey to it, but its a bit thin. I was hoping the oats would have helped make it more creamy.
Although its definitely drinkable and could do with a bit more time, is there anything that I could do next time to make it creamier?
100g Crystal Malt
100gTorrefied Wheat
150g Chocolate Malt
150g Oats
All steeped for 30 mins at 65-70 degrees
Then 2KG amber LME added and boiled for an hour with half ounce challenger hops (8.4aa).
Brewed to 18L Og was 1.041 and finished at 1.010 on the nose. 4.1%
Primed in a barrel with 150g honey.
I have had a cheeky sample a week after putting in the barrel and its definitely got the right taste, with a nice hint of the honey to it, but its a bit thin. I was hoping the oats would have helped make it more creamy.
Although its definitely drinkable and could do with a bit more time, is there anything that I could do next time to make it creamier?
