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Goulash Beer

In my house as a kid, Mom would make Goulash with whatever was left over. Turned out quite well on most occasions!

Now…here we sit with leftover ingredients. Thinking about a Goulash Beer.

15lb 2 Row
3 Lbs Honey malt
2 Lbs C40

1oz Magnum 60 minutes
1oz Nugget 40 Minutes
1 oz Nugget 15 Minutes
1oz Citra 15minutes

US-05

No idea what to expect. Thoughts?

Don’t want to be a prick. But DO NOT brew that.

3# of honey malt will make it undrinkable. In my opinion anything over a 1/4# is too much. And with 2# of crystal as well, it is going to be SUPER sweet.

I would just use 15# 2-row and a 1# c40.

I’ll second the comments about cutting way down on the Crystal and Honey malts.

As far as the hop bill goes, I’m not a big fan of additions between 60 and 20 minutes or so… I’d skip the Magnum, move the 40 minute addition of Nugget to 60 min and move the 15 minute additions to flameout with a 60 minute hopstand. But that’s just how I roll.

When I was a tyke I would walk down to my uncle’s house and he would ask me what I was having/had for supper. Most of the time I would answer, “goulash!” Got so that, until the day he died, he call me Goulash.

Ahh, yes. Good memories. :slight_smile:

[quote=“muddywater_grant”]Don’t want to be a prick. But DO NOT brew that.

3# of honey malt will make it undrinkable. In my opinion anything over a 1/4# is too much. And with 2# of crystal as well, it is going to be SUPER sweet.

I would just use 15# 2-row and a 1# c40.[/quote]

I appreciate the feedback! That’s why I ask!

I swear we did a beer last year that had a few pounds of honey malt in it - I must be mistaken.

How come?

How come?[/quote]

Hop oils evaporate pretty quickly in the boil, and I think once you get to 20 minutes or so most of the flavor and aroma compounds are driven off. And since you are pretty much just getting bitterness from those hops, might as well just boil them for a full 60 minutes to get the most utilization from them.

I generally add the majority of my flavor and aroma hops right at flameout and then do a hop stand to max out the flavor and aroma contributions of the hops.

Strongly agree with the feedback already given. I use my hops the same way as erockrph, a little FWH, bitterness from a 60 minute addition and then a lot of hops in a hop stand (I usually only wait 30 min though). At least the is my standard MO with the variety of low OG Pales that I tend to brew a lot of (which is because I end up drinking a lot of it).

Yeah, as stated, be careful with honey malt — it’s ridiculously assertive. I’ve used it a few times and never use anymore than 1/2 pound for 5.5 gallon batches. I also agree with the above recommendations in regards to hops. Take out the magnum, do a fwh with nugget. Use more nugget @ 60 (depending on bitterness desired). And then at flameout use the rest. As mentioned in another thread, I’m not sold on the nugget/ citra combo for aroma. So I would fwh/ bitter with nugget and do a baby hopstand with 1 oz of citra.

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