The first time I brewed my experimental ale, I was very pleased. It turned out being one of my best brews ever. I decided to repeat it tonight using what I had on hand.
The recipe is as follows:
2 oz chocolate malt
6 oz roasted barley
1 lb crystal malt (50/60)
3 lb Amber DME
3 lb Dark DME
4 oz Pale DME
0.5 oz Chinook pellet hops (12.0%) Bittering
0.5 oz Kent Goldings (6.9%) Bittering
0.5 oz Willamette (4.6%) Bittering
0.5 oz Kent Goldings (6.9%) Flavor
1.0 oz Cascade (6.4%) aroma
Safale US-56 dry yeast
I will admit, this is an eclectic mix of ingredients, but I needed to get rid of some of this stuff. I cleaned the hops out of my freezer. The dark DME I bought from a local hobby shop that was going out of business. The only ingredient I purchased especially for this batch was the amber DME.
I will provide an update in a few weeks.
I should stick to reading your blog early in the morning, when my mind hasn't been polluted by organic chemistry.
ReplyDeleteI asked myself "Why the hell is he putting dark dimethoxyethane in his wort? And how does it get dark, anyway?"
Yeah. I'm sad.
Hah!! That's funny because I think the same thing every time I use "DME" (dry malt extract).
ReplyDeleteI guess it could be dimethyl ether, too, but that doesn't usually come dark, as far as I know.
ReplyDeleteI'm glad that I'm not the only one whose mind has been perverted by chemistry when it comes to beer! :)