APA

[andrewk5]

for me APA stands for- Andrews Pale Ale [biggrin] [lol] [biggrin] [lol] [biggrin] [lol] [biggrin]

 

so thats what im gunna call my next batch when i put it down in a day or 2, i was gunna do a toucan for my intro to hops but gunna try this one first, tell me what you think of this idea ......keep in mind im after a bit of a kick with big flavour

( i have all the ingrediants but suggestions are welcome )

 

Coopers Pale Ale can

Coopers Light malt extract can

1 kg Dex

East Kent Goldings - 25g @ 15min & 15g @ 5min

2 pks of Safale US-05 yeast

made to 23 L

 

i dont want hops for bitter just flavour / armoa......i will have 10g of EKG left over should i use this or will it make it be to over powering

 

according to the Calc it will end up being

OG 1058

FG 1012

IBU 26.0

EBC 6.0

ABV 6.5% thats with bottle prime

 

so what do ppl think?

[Muddy Waters]

It sounds like too much dex to me - I'd wind it back to about 300g, you may lose a bit of kick but you'll have a fuller flavour at around about 5.5%

 

[andrewk5]

i was worried about loosing the kick and the flavour so thats why i used the LME, with 1k of dex. is there anything i can do that whould let me keep the kick around 6.5% like i said im gunna boil EKG 25g @ 15 min 15g @ 5 min ( i have 10g left over )

 

 

[andrewk5]

been thinking about what you said muddy.....thinking about dropping the dex down to 500g, just wondering what excessive dex would do to a beer other then boost the ABV, being that it ferments out.

[Muddy Waters]

I'm no expert Andrew but I find recipes overly reliant on simple sugars such as dextrose can taste a bit thin and the flavour is off the mark in ways that PB2 would be better in describing. I am an avid believer that dextrose and simple sugars have their place in brewing but you have to use it in moderation.

 

I work to a rule suggested by PB2 which recommends keeping simple sugar additions at or below 20% of the total fermentables.

[PB2]

Excessive simple sugars tend to produce more green apple, cidery characters (acetaldehyde). This will dissipate with bottle age - months rather than weeks.

 

A rule of thumb for making beer that will drink well early - keep simple sugars at or below 10% of the total fermentables (ignoring priming sugar).

 

[Muddy Waters]

I work to a rule suggested by PB2 which recommends keeping simple sugar additions at or below 20% of the total fermentables.

 

A rule of thumb for making beer that will drink well early - keep simple sugars at or below 10% of the total fermentables (ignoring priming sugar).

 

[lol] It looks like I need to update my PB2 rules [biggrin] ...the last one was cut and pasted though [bandit]

[andrewk5]

thx for the tips muddy & paul, i think ill run with the 300g suggested by muddy, this will fit in with the 10% rule from paul, think im gunna have to try a toucan soon to get the strong beer im looking for

[PB2]

Yep, keep below 20% simple sugars and you should make good beer but reduce them to 10% and you can drink good beer earlier.

 

You are on the ball, Muddy [biggrin] [biggrin]

[andrewk5]

hey paul when you say reduce simple sugars from 20% to 10% for a earlier drinking beer is that because with 10% it ferments quicker?

[PB2]

No, it's related to potential for the cider characters as per post#6.