i've been using the mr brew barrel for years with excellent results. however, i alwaysuse the malt extract sold by my local supply house. the cans are large, about twice the size of the mr brew cans; i don't recall the size as i sit in the office, but around 3 pounds seems about right. i always used the whole can to make the wort and then threw in some hops and got a very nice product. OG about 1.042; FG about 1.020.
for this last batch, i did the same thing, but for the heck of it ialso threw in about one pound of light malt powder. the OG was 1.070. after 4 days of good cooking, the SG dropped to 1.022 and will probably bottom out about 1.020.
this morning i tasted the ferment and it was still a little sweet and had a good raw hoppy taste. however, i also noticed the strong alcohol taste that i notice when i try the cheap high alcohol beers from the local mini mart. not all that pleasant.
now, by my calculation, the final alcohol percent ought tobe about 6.6%, which is high.
the question: is it possible to make a light colored beer that is this high in alcohol without getting that sharp alcohol taste?? in other words, when a strong stout porter is made with high alcohol, does the tons of roastedbrown malt used cover up the strong alcohol flavor, or am i haveing a yeast problem or other??? any suggestions appreciated. i want a light colored beer without the heavy brown suger flavor [and gas problems] and still get high alcohol without the sharp taste. am i dreaming??
for this last batch, i did the same thing, but for the heck of it ialso threw in about one pound of light malt powder. the OG was 1.070. after 4 days of good cooking, the SG dropped to 1.022 and will probably bottom out about 1.020.
this morning i tasted the ferment and it was still a little sweet and had a good raw hoppy taste. however, i also noticed the strong alcohol taste that i notice when i try the cheap high alcohol beers from the local mini mart. not all that pleasant.
now, by my calculation, the final alcohol percent ought tobe about 6.6%, which is high.
the question: is it possible to make a light colored beer that is this high in alcohol without getting that sharp alcohol taste?? in other words, when a strong stout porter is made with high alcohol, does the tons of roastedbrown malt used cover up the strong alcohol flavor, or am i haveing a yeast problem or other??? any suggestions appreciated. i want a light colored beer without the heavy brown suger flavor [and gas problems] and still get high alcohol without the sharp taste. am i dreaming??