I came up with two for my first try at recipe formulation. Was looking for some critique.
9lb Pale 2 row
.5lb Munich Malt
.75lb Crystal Malt
2lb Candi Sugar Dark
1oz Cascade 40 min
1oz Mount Hood 20 min
1oz Williamette Dry Hop 7 days
Wyeast 1271 American Ale II
10lb Pale 2 row
.75lb Black Patent
.75lb Black Barley
1lb Crystal Malt
1lb Dextrose
1lb Candi Sugar Dark
1oz Chinook 60 min
1oz Cascade 5 min
Wyeast 1084 Irish Ale
Thoughts?
Thanks
Back off on the black patent on the second beer. I’d use 0.25 lb at most.
Other than that, I don’t really understand the fascination with dark candi sugar, but if you want to try it, it will make a pretty darn delicious beer in both cases. The added sugars will dry your beer out a lot and ensure a final gravity less than 1.010, if that’s what you want. If not, then ditch the sugars and just go with all malt. Maybe bump up your base malt to compensate, if you wish. But you’re certainly on the right track on both recipes, and they’ll both make good beer.
I was using the sugar for color and to bump up the abv. Didn’t really know about the drying affect it has. Thank you.
Agree w/ Dave.
Definately drop the candi sugar in your first beer. I put Belgian candi sugar in a cream ale recently and did not like the taste it imparted. Stick w/ the crystal for color (what Lovibond crystal are you using?) and if you want to dry out that first one, maybe rice or a lower mash temp.
The second one looks good if you drop that roasted malt bill by a lot. Also 1# dextrose AND 1# candi sugar seems like overkill.
Reconfigured
9 lbs Pale Malt (2 Row) US (2.0 SRM)
1.0 pkg American Ale II (Wyeast Labs #1272)
1.00 oz Cascade [5.50 %] - Boil 40.0 min
1.00 oz Mt. Hood [6.00 %] - Boil 20.0 min
1.00 oz Willamette [5.50 %] - Dry Hop 7.0 Days
12.0 oz Munich 20L (Briess) (20.0 SRM)
1 lbs Caramel/Crystal Malt -120L (120.0 SRM)
2 lbs Brown Malt (Simpsons) (150.0 SRM)
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 26.0 IBUs
Est Color: 29.8 SRM
Yum. Now that is going to be a damn fine beer.
Thanks Dave!
Update! OG was 1.066 and it finished at 1.012. 7.17 abv.
Tastes great. Great balanced malty and hop aroma very little bitterness.
A slight alcohol flavor is present and I imagine due to the high abv was supposed to
finish lower around 6.7 or so. Any advice on how to fix that. I don’t pull samples
during fermentation just when racking to secondary.
