New answers tagged malt
Just complementing the answer above: Wheat malt also increases the body. It greatly improves the head retention, even in small quantities (5-10%). May result in a slight white haze due to proteins in suspension. When brewing with wheat, it is common to add a protein rest (between 45 and 55 degress Celsius) for breaking down proteins into smaller proteins ...
All those answers above used to be the way to go. Since then, Best Malz has introduced Red X malt. It gives you the reddest color I've ever seen, especially if you use it as 100% of your grist.
In first place it's very hard to get a blood-red beer. The beers that are said to be red are actually ruby, copper or reddish brown in color. Just to make it clear because you are probably aware of that. My favorite malt for red color is Roasted Barley (in very small amounts - maximum 2% of your grist). Munich is probably one of the best too, and Vienna ...
Sounds like your OG was in the 1.060-1.065 range, which is fine. Did you taste it? If your fermentation is stuck it will still taste sweet like wort. I would not add anything, just give it more time. And as others have mentioned, a hydrometer or refractometer will be the only way to know for sure where you are.
You didn't mention it in your question, but I'm assuming that you've made a 5 gallon batch. When I put those ingredients into Beer Smith, it shows a starting gravity of 1.062, which is perfectly reasonable for an IPA. Let the beer finish fermenting. It will probably take a week or two longer than a lower gravity beer, so be patient. In the end you'll have ...
Since you don't have a hydrometer, it will be hard to tell what's really going on. But likely, what happened is that your fermentation got "stuck". In other words, let's assume the recipe's OG was 1.060. John Palmer estimates that each pound of DME yields 40 points of extract per gallon of water, or about 8 points per 5 gallons. Assuming you did a 5 gallon ...
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