In the last 5 days I have brewed three batches of beer. A dark lager and a cream ale twice.
I experimented with my cream ale. As it turns out a number of my friends and family loved my first batch. So, I decided to do two batches back to back and experiment a little.
The difference between the two is:
In the first I used Yakima Magnum as the bittering hop and in the second I used Northern Brewer.
In the first I added 4 oz of maltodextrin. In the second I added none.
I want to see what difference the hops and maltodextrin make. Everything else was the same.
In other words, I am fine-tuning this recipe and hope to have it perfected soon. When I do, I'll need to name it.
Homebrew and Chemistry
A blog about Homebrew and about Chemistry. Why? Because that's what I like. Homebrew and Chemistry. Sometimes the chemistry is about homebrew and sometimes it's not.
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- Chemgeek
- I am a homebrewer. I only do extract and partial mash brewing (right now). I prefer stouts and american pale ales. I am also a chemist. I teach college chemistry. I prefer organic chemistry and biochemistry.
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Counter
6 comments:
"Carbene Cream"
I don't know.
It's good, but it's missing something.... like 2 electrons!!!
HA!!!
Maltodextrin should help with the mouthfeel.
For the same reason Matheson XXX Stout contains ridiculous quantities of added lactose, to the point of becoming syrupy. I think it was a good idea of them to use low-sweetening sugar but they are overdoing it.
Maybe the cream ale is so good, it knocks the electrons right out of ya!
Great. Just what we need. An oxidizing beer. I'll just add some green tea to counter that.
The oils from the hops should counteract the oxidizing by the beer. Lots and lots of aromatics in there to suck up stray electrons.
Being a knurd is fun, sometimes.
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