Fermentables: 86% (10.75 lbs) Maris Otter 6% (.75 lbs) Weyermann Caramunich II 4% (.5 lbs) Belgian Aromatic Malt 4% (.5 lbs) Weyermann Melanoidin Malt Planning on a single mash infusion at about 152F, and hoping for 6 gallons of 1.060 OG. Hops: 1 oz 5.6 AAU Cascade 60 Min. 1 oz 4.8 AAU Willamette 45 Min. 1 oz 4.8 AAU Willamette 30 Min. About 35 IBUs. BU:GU = .589
Any suggestions?How Much is Too Much?.
#1
Posted 14 October 2009 - 07:51 AM
#2
Posted 14 October 2009 - 12:52 PM
#3
Posted 14 October 2009 - 08:54 PM
#4
Posted 14 October 2009 - 09:19 PM
The grist should be fine, although vienna malt would really get you closer to a nice malty O'fest taste. As stated the 45 minute hop addition makes no sense and the 30 doesn't either, use the Willamette in the same quantities at 20 and flameout. A little hop aroma isn't going to ruin an O'fest like beer, use the 1056 and call it a German Ale.I wasn't entirely certain about the hops either. I planned those additions around the fact that I have a few pre-measured vacuum-sealed bags. I didn't really want to open another one, as I'd likely have an ounce more than I thought I needed. I also didn't think Maarzen had a much hop flavor or aroma, so I was looking to hit a certain IBU, have some flavor, and have little aroma. Most of my beers have been hoppy ones thus far, so I'm trying not to go overboard on this one. I'll look at a few more recipes for these styles online to see if I want to change this around... Thanks for the response. Any other thoughts out there? BTW, did I post this in the wrong section?
#5
Posted 14 October 2009 - 09:29 PM
#6
Posted 15 October 2009 - 06:41 AM
Definitely wasn't trying to make a Maarzen, but wanted something with similar traits. I was under the impression that I would get some aroma at the flavor additions, but didn't know how much, and didn't how much would be too much if I were adding it closer to flame out. This was something I figured I'd learn with experience, which I don't have much of yet as I usually do hoppy beers; and I usually like to approach new things with caution. What temperatures would you consider low for the amber hybrid-like style? I was considering using either the Wyeast 1056 or 1335 ale yeast. According to Wyeast, the low temps are 60F and 63F, respectively. By low do you mean lower than these values? I think I can assume that I'd have to pitch a quantity of yeast appropriate for the hybrid temperatures, but even with the appropriate pitching rates, will these yeast crap out at temperatures lower than specified?Given that you're using English base malt (and one with a lot of English flavor at that) and new world hops and fermenting with ale yeast, I would call this more "Maarzen inspired". That's fine - I think it could turn out nice, but since you're not using the typical grain-bill or hops I wouldn't worry about the hop schedule. If you want some hop aroma in the beer then put it in there - if not then don't. Like cavman I also like some noble hop aroma in a Maarzen. If I were brewing a Maarzen-ish amber ale (which is more like an Altbier) then I would personally put some aroma hops in it. FWIW I think this could turn out nice, and if you get it to ferment out at low temps it could be a nice new world amber "hybrid" ale sorta like an altbier but more balanced towards the malt.
#7
Posted 15 October 2009 - 08:53 AM
#8
Posted 15 October 2009 - 08:57 AM
#9
Posted 15 October 2009 - 09:04 AM
Thanks. I just posted my update before your response. I might cut back on the aromatic malt after your comment. The reason I'm not doing munich malt as the base is because I don't have a LHBS and don't want to get a lot of grains in bulk over the internet. I have a lot of MO from a local brewery that I'm still working through. Thanks again for the help.Sounds like you're looking for something along the lines of an altbier: malty but dry. I think the advice given so far is on point so I don't have much to add. But I will say that melanoidin and aromatic malts are very similar, if not identical. So use one or the other but there's no need for both. I'd also limit any such malt to about a half pound because it can get overbearing. You mention that you didn't want to use any German Munich malt but I think you're doing yourself a disservice. If you're looking for rich malty flavor, that's the way to get it.
#10
Posted 15 October 2009 - 09:11 AM
Yeah, I understand that but it's just not going to be the same. Pick up 5 or 10 pounds of Munich from NB or where ever. Whatever is left over can be used as a specialty malt in pale ales and other styles.Thanks. I just posted my update before your response. I might cut back on the aromatic malt after your comment. The reason I'm not doing munich malt as the base is because I don't have a LHBS and don't want to get a lot of grains in bulk over the internet. I have a lot of MO from a local brewery that I'm still working through. Thanks again for the help.
#11
Posted 15 October 2009 - 09:52 AM
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