[foodhackingbase] Dark beer recipe update 21/1/2015

[Richard Conroy]

I would aim for 1.050 gravity, and mash at a higher temperature to make
more unfermentables.
At least 68C, possibly 70. The higher mash will balance hops and roast
bitterness.

IIRC T-58 attenuates well.maybe too well, and it will add a phenolic
spiciness that may or may not be desirable (I find it a bit harsh and one
dimensional).

Bitter with challenger, and add both EKG and Challenger in your late 5/10
min additions, make sure you get your numbers right in your IBU calculator.

I would steep the carafa seperate, carafa 3 adds a lot of roast bitterness
in a full mash that is undesirable

On Wed, Jan 21, 2015 at 12:34 PM, Frantisek Algoldor Apfelbeck <
algoldor at foodhackingbase.org> wrote:

> Hi to all,
> I've updated the dark beer recipe plus manual. Importantly I've added the
> "LOG" for the last experiment. I'm interested in your opinions
>
> https://foodhackingbase.org/wiki/Recipe:Dark_beer
>
> I would like to decrease the amount of alcohol to roughly 4% alc. for this
> beer still keeping the beer dark with full body and caramel flavour. I've
> new package of "East Kent Goldings" 4.66 aa (200 g of pelets) and
> Challenger 9.4 aa (200 g of pelets). I'm nearly out of the original Kent
> Golding 5.6 aa  so I would prefer to work with the previous two for the
> next batches.
>
> I wonder how can I change the recipe to keep to the promisses above? I've
> also more speciality malts, can name them later on if you like, the base
> malts being Pilsner Malt.
>
> Thanks for any suggestions I will try to upload more pictures soon!
>
> Below is the recapitulation of the basic ingredients,
>
> Sincerely,
>
> Frantisek
>
>
> Basic conditions desired: alcohol per volume 4% (alc), original gravity of
> 1.05 (still applies or probably lower if alc. conent drops by 2%?),
> bitterness of 30 IBU (again probably lower)
>
> Batch size (culture volume Vc) - Vc = 14 l
>
> Malts composition (for last batch):
> 25% (w/v; 3500 g) of Pilsner malt
> 5% (w/v; 700 g) of Munich malt
> 1.5% (w/v; 210 g) of caramunich 3
> 1.5% (w/v; 210 g) carafa2 (steep separate?)
> 0.5% (w/v; 70 g) cara aroma
>
> Hops composition (for last batch):
> 0.3% (w/v; 42 g) of Kent golding 4-5% of aa
>
> Yeast type
> Safbrew T-58
>
> Fermentation temperature 20°C
>
>
> --
> Frantisek Algoldor Apfelbeck
>
> biotechnologist&kvasir and hacker
>
> http://www.frantisekapfelbeck.org
>
> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
>
>
> Disclaimer - there are other people who have access to this email account,
> please be aware of that it is part of the design. For "highly private
> communication" use algoldor at yahoo.com
>



-- 
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