The comparison of these two confirmed that assumption. I think it completely changes the flavor of the beer. I find that dry hopping changes a beer much more than simply changing the aroma, as one might read or hear in general knowledge. On one level, a test with these particular hops, but on another level, a topical observation on the nature of how dry hopping changes beer flavor and aroma generally. I want to see how switching up one hop in this tried and true hop combination would change the beer. Of course, before we do that, I wanted to compare the Dutch double IPA dry hopped with Columbus, Centennial, Nugget vs. My girlfriend and I are about to make homemade Bavarian pretzels with lye for the first time tonight. 5# but not sure.They kind of look like the same beer because they are the same beer Or maybe just add them at the last 10-15 minutes of the mash?ġ# C90. I'm considering cold steeping the dark malts, especially since I don't know how much bitterness and astringency I'm going to get from home roasted malt.
I'm thinking about trying to roast my own using 1# of the base malt to make. I really want to go Belgian but can be talked out of it! Big question is American ale yeast or a Belgian strain (not saison) to bring out some character (more dark, pit fruit than spice or phenolics) and dry it out. I'm thinking either French saison yeast or a Belgian strain, but fermented at 64-70 to restrain the character a little.Ĭacao tincture gets frozen, butter scraped off, and strain out the nibs.Įxperiment with tincture in small doses to get the best flavor.Ĭlick to expand.Here's an idea for a Stout using some of your suggestions. That gives me a out a 1.065 SG and around 100 IBU (estimated) So.ġ# midnight wheat (cold steeped and added towards the end of the boil) That's why I decided to go with the tincture, so I have control over how much goes in and I can do it at the end when I have an otherwise finished brew. I've had some really good pale ales that had a hint of coffee or chocolate and I really enjoyed them. I might experiment with some other 2 row I have and see if I can't expand what I have available! I could do an American export stout kind of thing, but not w/o roasting my own malt. And the hops don't really lend themselves to a Porter or something like that. I've been mulling over the possibilities for a couple of days now and I don't think a big beer will have time to really come into its own. I've never done it, but I'm game! Can't use any other adjuncts. No reason I couldn't smoke or roast some malt. A month probably isn't enough time for a strong beer, but it's worth considering. One last thought: if you're not limited to a certain batch size, a smaller batch size would allow you to make something stronger. I'm not sure how well that would work in a CDA. I haven't used that one, but my experience with caramel malts in that range is that they tend to give a lot of dried fruit flavors, like a milder Special B. I'd be wary of using much of the C90, too. In the unlikely event that you're allowed other adjuncts like coffee and vanilla, you could potentially go the golden porter route, with or without midnight wheat for color. Are you allowed to modify the malts yourself, such as roasting some 2-row in the oven or smoking some in a smoker (if you have access to one)? You don't have significant roast in the midnight wheat, but if you could get some roast flavor from home-roasting some of the malt (not sure if that's even possible to do with positive results), you could do a stout or porter of some kind, perhaps a smoked chocolate porter if you can smoke some of the malt.
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