Evil twin from Mr Malty

[Frisfur]

I thought his looks fun and will be strange to add no hops until 20 mins from the end. see recipie below

HAs anyone tried it and does anyone know a replacement for victory malt?


From Mr Malty's web site:
Ingredients for 6 U.S. gallons (23 liters)

Target Original Gravity: 1.066 (16.21 Plato)

Approximate Final Gravity: 1.016 (4.08 Plato)

Brewhouse Efficiency: 70%

Anticipated SRM: 17

Anticipated IBU: 23.8

Anticipated ABV: 6.66%

Wort Boil Time: 90 minutes

12 lb (5.44 kg) British Pale Malt 3L

1 lb (0.45 kg) Crystal 40L

1 lb (0.45 kg) Munich Malt 8L

0.50 lb (0.22 kg) Victory Malt 25L

0.50 lb (0.22 kg) Crystal 120L

0.25 lb (0.11 kg) Pale Chocolate Malt 200L

0.5 oz. (14 g) Centennial pellet hops, 10% alpha acid (20 min.) (6.4 IBU)

0.5 oz. (14 g) Amarillo pellet hops, 7% alpha acid (20 min.) (4.5 IBU)

1 oz. (28 g) Centennial pellet hops, 10% alpha acid (10 min.) (7.6 IBU)

1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (10 min.) (5.3 IBU)

1 oz. (28 g) Centennial pellet hops, 10% alpha acid (0 min.) (0 IBU)

1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (0 min.) (0 IBU)

Extract with specialty grains option: Using liquid malt extract, replace English Pale Malt with 8.75 lbs (3.97 kg) pale malt extract. Replace the Munich malt with 0.75 lbs. (0.34 kg) Munich malt extract. Using dry malt extract, replace English Pale Malt with 7 lbs (3.17 kg) pale malt extract. Replace the Munich malt with 0.50 lbs. (0.22 kg) Munich malt extract.

Yeast: A clean neutral yeast that attenuates in the mid-seventy percent range is perfect. White Labs WLP001 or Wyeast 1056 American Ale are excellent choices. A good dry yeast option is Fermentis Safale US-56. Ferment at 68F (20 C).

Directions: Single infusion mash at 154F (68C) using a ratio of 1.3 quarts water to 1 pound of grain. While you could go with a shorter boil, the 90 minute boil enhances the blood-red color. It also adds a touch more melanoidin and caramel notes. Cool the wort quickly after the last hop addition to retain as much hop aroma as possible. Optionally, dry hop with more Centennial or Amarillo if you’re a real hop monster. Carbonate to no more than 2 volumes and serve at 45 to 55 F (7.2 to 12.8 C).

[oblivious]

Maybe amber malt or a mix of amber and brown malt

[delboy]

I've done similar hopping schedules, i think it works great, others have ended up with an under bittered beer though.

[subsub]

I'd up the weight of the hops to give it a smack in the mouth type effect

[oblivious]

I've done similar hopping schedules, i think it works great, others have ended up with an under bittered beer though.

I do wounder if they correct the hop weights if their hop had lower %AA or where old?

[Frisfur]

24 IBU does bot sound much for a 1064 beer!

[oblivious]

24 IBU does bot sound much for a 1064 beer!

Is hop bombing, so bitterness is lower but the aroma and flavor more than make up for it

[BitterTed]

HAs anyone tried it and does anyone know a replacement for victory malt?

Replacement for victory malt would be biscuit or amber, you could just toast some pale malt for 15-20 mins.

[J_P]

I've done similar hopping schedules, i think it works great, others have ended up with an under bittered beer though.

I think Del was referring to me there, it's also worth noting that my element was playing up too so it probably wasn't the hop schedule that was at fault