What kinda beer would this be?
4# 2row
1# c-120
1 1/2# cara Munich
8 oz honey malt
1 1/2 oz chinook (hops)
And using safbrew t58 :cheers:
You want an honest answer? It’s a mess. If you let the forum know what you are trying to achieve you’ll have a much better chance of getting some detailed responses.
Way too much specialty malt you won’t brew it twice ale? You’ve got 3 pounds of speciality malts and 4 pounds of base malt. Pick up a copy of designing great beers and look at recipes by established brewers Denny jamil etc
+1 to the others, but if you want to experiment…
Looks to me like a 2 gallon all-grain Belgian barleywine. Mash low, ferment cool, and first-wort hop an ounce of the hops. 1.091 SG at 8.8% with 100 ibus and 40 SRM.
Let us know how it turns out.
For a 5 gallon batch you’re probably closest to a “Mild Ale”, but your IBU’s will be about 4x too high, and wrong yeast if you’re looking to stay within style guidelines. You’d be within style if you cut the Chinook down to about 0.4oz. Resultant beer would be OG 1.036, IBU 23, 3.6% ABV.
Otherwise you could stick with the T58 and all the Chinook, you could call it “Belgian Mild IPA”.
Good luck!
I hate to say this, but I agree with others who say this recipe is kind of a mess. You will still make beer, and it might even taste good, but if you made 5 gallons of this stuff, it’s only going to be about 3% alcohol, and with all the crystal malts it may taste “worty”, so be aware of that. I think this sounds like sort of a “Belgian Arrogant Bastard Lite” or “Belgian barleywine lite”. It’s got all the crazy malts and hop bill of an extremely heavy beer, but at only 3% alcohol. It might taste okay, but you’ll have to drink a ton to get hammered. You could jack up the alcohol by adding 1 to 1.5 pounds of sugar I suppose. But that might be sort of like putting a band-aid on a chainsaw wound. But I could be wrong. Definitely let us know how this one turns out!
Well last time I made this recipe my whole family in law really liked it. And I have never been one to say I WANNA MAKE a Guinness, or a whatever. I walk through the ingredients talk flavors and I usually come out with somethin good. This time I added alittle brown sugar (was hoping for some residual sweetness) and made it with 4g, hoped at about 10 min and dropped the temp quick, then put it in my carboy. Last time I made this I was too heavy on the priming sugar but I liked the sweetness. I will sweeten to make it at least 8% but as for getting hammered I would stick to my 20% homemade 2yr port.
