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Golden Sweet Biscuits
Specialty Beer • All Grain • 5 gal
Nice Nutty Flavor.
October 24, 2010 am 10:06am
4.5/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 7 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 2 lbs
Crystal Wheat Malt; Thomas Fawcett
Crystal Wheat Malt; Thomas Fawcett
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
2-Row Caramel Malt 40L; Briess
2-Row Caramel Malt 40L; Briess
Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
2-Row Caramel Malt 80L; Briess
2-Row Caramel Malt 80L; Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 oz
Target - 8.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- .5 oz
Target - 5.0 AA% pellets; boiled 15 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1 oz
Hallertau - 3.5 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
I just started the primary and it is bubbling away. Grain Soak at 120 degrees for ~30 minutes. Mash at 156 degrees for ~75 minutes. Bring wort up to 170 degrees to stop enzyme activity. .5oz Target Hops at 60min and 15min 1oz Hallertau Hops seconds before you start to cool the wort. Pitch Yeast. The PH during the mash was about 5.0... I think that this is a little low, but we will have to see what the beer turns out like.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 22.2 SRM | 1 - 50 | |
| Alcohol: | 6.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 23.3 IBU | 0 - 100 | |
Discussion
Wrong Hops
2010-12-11 11:17am
The beer is done conditioning... but it smells like old socks. The guy at the brew store says that it common for the noble hops like Hallertau and Saaz. I think I will try again in the future, with Cascade and Fuggle, backing off 50% with the 40L & 80L.
fruit
2010-12-15 12:46am
I brewed this batch and i sunk 2lbs of blueberries into it. It has been in secondary for 2 days and and was primaryd to a week, looks awesome, still bubbling away. I like the idea. I switched some of the special grains, and used fuggle. will post back
A Nutty Flavor
2010-12-26 9:59am
After the hops have mellowed out after a few weeks, the beer has a nice nutty flavor... almost like peanuts.
bottled
2010-12-30 5:51pm
so.....i racked out of the secondary and the brew was purple and clear as rain! my final gravity was 1.016. I had some left over that only filled half a 12 oz so i drank it, such a strong brew and the blueberry aroma was amazing. I substituted crystal wheat, with crystal and wheat, and i also added victory instead of caramel 80. For the hops i used hallertau, and subed out target for northern brewer 8%. will post back after bottle conditioning cheers
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