Hey guys,
so ive been thinking hard about my beer whilst tasting and decided Dextrin and Malto Dextrin is the cause of my
"homebrewish taste" that sour tangy flavor that most dont like.
So im ditching BE and BE2, and ditching Brewcrafts Brew enhancers, BE2 however seems to be the better of all of them.
I have designed a partial mash/extract with beersmith and i want somone to provide feedback. i think i got the numbers/setup done ok.
Here it is.
Coopers Pale Ale clone.
OG - 1048
FG - 1012
IBU = 37
Boil size ~ 10 - 15L (unsure)
batch size = 21L
1.5 KG Coopers Light Malt Extract
1.20 KG Pale Malt
0.50 Bairds Pale Crystal Malt
0.45 Weyerman Pilsner Malt
0.30 Bairds Torrified Wheat.
Hops
30gm PoR (10%) 60min
10gm PoR (10%) 2min
Mash In, 5.6L @ 74*C - Target strike is 66*C
-Mash 1 hour
Batch sparge (mash out with 8.5 litres)
unsure about hops?
is this going to be hoppy enough?
Any suggestions?
do i have the malt type correct?
*edit yeast will be from can or cultured CPA