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Date: 12 Oct 2006 15:09:40
From: Al Fresco
Subject: Tale of Two Ales
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I have an ale recipe I love. I take 9 lbs. of Maris Otter, 2 lbs. of 10L
crystal, and 4 oz. table sugar, and I hop it with Columbus and crystal
hops and ferment with Trappist ale yeast at about 75 degrees.
I got a couple of batches that stuck at 1.020, so I decided to cut the
crystal malt in my last batch. I figured I was going overboard with
unfermentables. I dropped it to 1 lb. Then I regretted it and dumped the
rest of the crystal in. I mashed for an extra hour, and I tossed in a
tablespoon or so of amylase.
The beer was fantastic, and it attenuated to an insane 1.008, from
something like 1.056.
My question: what made the difference? The extra hour or the amylase?
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Date: 12 Oct 2006 18:30:46
From: JS
Subject: Re: Tale of Two Ales
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On Thu, 12 2006 15:09:40 -0400, Al Fresco
<notmyemailaddress@yourbutt.com > wrote:
>I have an ale recipe I love. I take 9 lbs. of Maris Otter, 2 lbs. of 10L
>crystal, and 4 oz. table sugar, and I hop it with Columbus and crystal
>hops and ferment with Trappist ale yeast at about 75 degrees.
>
>I got a couple of batches that stuck at 1.020, so I decided to cut the
>crystal malt in my last batch. I figured I was going overboard with
>unfermentables. I dropped it to 1 lb. Then I regretted it and dumped the
>rest of the crystal in. I mashed for an extra hour, and I tossed in a
>tablespoon or so of amylase.
>
>The beer was fantastic, and it attenuated to an insane 1.008, from
>something like 1.056.
>
>My question: what made the difference? The extra hour or the amylase?
I just need to ask, what purpose is served by the 4ozs sugar?
--
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------- >>>>>>http://www.NewsDem
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Date: 12 Oct 2006 19:24:35
From: John 'Shaggy' Kolesar
Subject: Re: Tale of Two Ales
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On Thu, 12 2006 15:09:40 -0400, <notmyemailaddress@yourbutt.com > wrote:
> I have an ale recipe I love. I take 9 lbs. of Maris Otter, 2 lbs. of 10L
> crystal, and 4 oz. table sugar, and I hop it with Columbus and crystal
> hops and ferment with Trappist ale yeast at about 75 degrees.
>
> I got a couple of batches that stuck at 1.020, so I decided to cut the
> crystal malt in my last batch. I figured I was going overboard with
> unfermentables. I dropped it to 1 lb. Then I regretted it and dumped the
> rest of the crystal in. I mashed for an extra hour, and I tossed in a
> tablespoon or so of amylase.
>
> The beer was fantastic, and it attenuated to an insane 1.008, from
> something like 1.056.
>
> My question: what made the difference? The extra hour or the amylase?
Probably both.
John.
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