I now know what cloying means. Tapped my first run at an Irish Red. Its got potential but 2 lbs carared and a pound of C80 is about double what I need. Actually what I need is a tongue squeegee
Three pounds in 5 gallons? That goes on pancakes.
Ya think?
Was this a known recipe or did you make it up?
It was a find a use for carared recipe I made up. If carared isn’t a carmel/ crystal malt, it sure tries to be.
Or someone sold me c60 thinking it’s the same thing. Possible
Cloying to me = grocery store cupcakes.
Or the syrup scene from Supertroopers
I read that in close up angles, they were actually chugging syrup.
If it’s good you could lager it and blend with something really dry.
Cut it with those IPAs you can’t seem to get rid of.
Great idea. Its not horrible, but not what I wanted.
good maple syrup is not actually all that cloying. I will take a shot of grade B dark amber every now and again.
I haven’t used more than 12% cara red in any beer and when I have used it I have left out crystal malt completely. In face, while I do keep some crystal malt on hand most of my recipes I don’t use it very often, and when I do it is never over 5%. Crystal malt is a great tool, but for some reason most homebrewers (and far too many commercial brewers, as well) tend to add it to everything. Also, unless I am brewing a lower gravity beer I mash almost all my beers between 148-150.
I’m with you, Keith. Far too many homebrews in competition have an overly ‘wet’ finish that fails to dry. Excessive crystal use and too high mashing temperatures seem to be endemic in the homebrew mindset. When a brewer first mentioned that he mashed at low temperatures like you do, I thought he was crazy. I’ve since found that mashing at lower temperatures like that are the way to go. Brewers need to understand that they don’t have to make beer the crystal/high temp way. You make cleaner, more drinkable beers by avoiding that method. It also allows you to use less bittering since the beer dries out better and doesn’t need a ton of bittering to balance.
+2. I totally agree. Under attenuated beer is just not as drinkable. +1 to low mash temps and low crystal.
So, I think it was comparison palate fatigue. I just poured another glass, first beer of the night, and it’s fine. I’d probably like it better a bit drier, but it’s not neatly as sweetly perceived as it was following two hop bombs last night. Either way, I’m cutting the specialty grains next time. I think I’ll drop the carared.
10# golden promise
6 oz C40
6 oz C80
3 oz 300L chocolate
30g EKG
WY1084 @ 62°
I’ll throw this in once I step up my current 55° beers.
Crystal malt still a little high IMO but to each his own. The one other thing I’ll say about cara red is it is not what was providing you with the cloying “sweetness” (or wetness as Martin was calling it, I like that). I use cara red in a couple recipes and it doesn’t cause a high FG of the beer.
I’m still tracking what your saying about carared. If it was a crystal, at two pounds it would be aweful.
Maybe I’ll cut some more and go with 4 oz each of c40 and 80.
Your west coast palette probably can’t handle strong malt flavors. ;D