I'm starting early. I should be able to bang this out next week. If all goes well, this will be my grog from Dec. 1st through January 1st 2010. I may even put it on the engine to crack some heads!
96% 2 row pale
with small amounts of:
15L Crystal
Carapils
Munich
Wheat
Honey Malt
.60oz Columbus FWH
.50oz Simcoe FWH
.50oz Columbus @ 60
.50oz Amarillo @ 30
.50oz Simcoe @ 15
.25oz. Columbus @ 10
.50oz. Cascade @ 5
1oz. Cascasde @ 1
Dry Hop
.50oz Amarillo
.50oz Cascade
.50oz Columbus
.25oz Chinook
.25oz Simcoe
Particulars:
Yeast: UK-05
O.G 1.071
F.G 1.015-1.017
ABV. 7.4%
Bomb prototype for the holidays
Re: Bomb prototype for the holidays
What's honey malt? I haven't heard of that one.
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Whorst
Re: Bomb prototype for the holidays
Here's ya go:
"Malt sweetness and honey like flavour and aroma make it perfect for any specialty beer. The closest comparison is a light caramel, but Honey Malt has a flavour of its own: sweet and a little bit nutty. Made by restricting the oxygen flow during the sprouting process, Honey Malt is essentially self-stewed. When the oxygen is cut off, the grain bed heats up, developing sugars and rich malt flavours. The malt is lightly kilned for a color color profile of 25 SRM and is devoid of astringent roast flavors. Honey malt has a diastatic power of 50, and can convert itself but not additional adjuncts. It is best mashed with a base malt. Use up to 25% in specialty beers for a unique flavour."
"Malt sweetness and honey like flavour and aroma make it perfect for any specialty beer. The closest comparison is a light caramel, but Honey Malt has a flavour of its own: sweet and a little bit nutty. Made by restricting the oxygen flow during the sprouting process, Honey Malt is essentially self-stewed. When the oxygen is cut off, the grain bed heats up, developing sugars and rich malt flavours. The malt is lightly kilned for a color color profile of 25 SRM and is devoid of astringent roast flavors. Honey malt has a diastatic power of 50, and can convert itself but not additional adjuncts. It is best mashed with a base malt. Use up to 25% in specialty beers for a unique flavour."
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coatesg
Re: Bomb prototype for the holidays
I've seen it in recipes before (Clone Brews - it's a US book) but never seen it for sale in the UK. I wondered if it was something like Carahell?
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mysterio
Re: Bomb prototype for the holidays
No, it is a proprietary name (Gambrinus?) for a German malt called Brumalt. Weyermann's version of the same thing is Melanoidin malt.