Hello! I am on extract batch 4 which has been in primary for
a week - what a blast! I tried my luck at making a custom pilsner wheat recipe
for batch 3 – success! Specialty grains included some Caramel 10 and Carapils.
Hops included Hallertau for bittering and Saaz for finishing. Yum - Mom won’t go back to LB ever again!
So now my bro has challenged me to come up with a “nut
brew” that has a pronounced nut flavor (nut brown doesn’t cut it for him). I’ve decided on a Pistachio brew. I think I
am comfortable with how to extract the flavor from the nuts as there are a few
articles on line. But I want to crush and steep as opposed to keeping the nuts whole.
Any advice on this step?
I’m trying to first decide on a good extract base.I’ve seen a few recipes to get me started but most are using
a pale ale base. When I think of pistachio, I immediately think of a malty,
caramel, full backbone – as opposed to a dry, pale, light backbone. Even though
we are BIG pale/IPA fans, I just can’t see the pistachio flavor coming through
as well with an IPA base? I was leaning towards a “chewier” Amber Malt Extract
Syrup (used for Brown Ales and Ambers) as opposed to the “Drier” Gold Malt
Extract Syrup (used for pale ales and IPAs). – thoughts?
Of course I think oats would add a silky smooth complexity
for the Pistachio. And I might add some Carapils for head retention. I am
guessing this is all I would need, agree?
Lastly, being a total newbie, I am thinking that “earthy”
hops might be better than “citrusy” hops. And I envision the hops to not add a
lot of bitterness – pretty low on the IBU, but enough that isn’t like a Cream
Ale. A quick search reveals that Sovereign, Target, Hallertau and Tradition
might fit the bill?
I will stick with US-05 yeast. I hope I am not creating
something that is not drinkable – maybe I should stick to one of the Pale Ale
recipes? But I would appreciate any advice. Thanks!