|Posted by Ed Godek on November 28, 2009 at 9:18 PM|
Since the weather outside is frightful (!), I have decided to concentrate on simple extract batches, while looking at yeasts and specialty grains. First up is a Belgian Chocolate Dubbel for Christmas, followed by a Cherry Stout for New Year's, and finally an Irish red for Nick's Birthday.
The Dubbel has a lot of specialty grains, like German Munich, Chocolate Malt and Caravienne. I ended up a little light on hops, because I ordered Hallertau Select instead of regular Hallertau. The difference is 1.5% Alpha Acids vs. 5%. Therefore, the sweetnes may overpower any bitterness or hoppy flavors.... We'll see. I am also using a White Labs Belgian Ale yeast I have never used before.
For the Stout, I added some flaked barley, which should add to the body and create a creamier head.
The Irish Red is pretty standard. I have changed the amounts of roastd barley, and I am hoping to get the right red color and good malty tones. I will of course update my progress....