I am a new and hopeful of good results on my first attempt. I have John Palmer's recipe for beginners.
Cincinnati Pale Ale:
3-4 lb. Pale malt extract syrup, unhopped
2 lb. Amber dry malt extract
12 AAU of bittering hops (any variety) for example 1 oz of 12% AA Nugget
5 AAU of finishing hops (Cascade or other) For example 1 oz of 5% Cascade
2 packets of dried ale yeast
Please help me modify this recipe to increase alcohol, add full body (mouth feel) and a sweet flavor would be a plus.
I would appreciate any recipes for Extract beer that would achieve the above.
Any fermentable sugar will raise your original gravity (OG). I would simply add more liquid malt extract. The chart I was reading was like this: 1.0 pounds of grain = 0.75 pounds of LME = 0.60 pounds of DME. I only use all grain myself. How much you use will really depend on how much higher you want the alcohol. 2 or 4 more pounds should be a good start.
Also, you can't do a whole lot to increase the body. With LME, the full mash is already done, so the temperature used there has set the body style. You can use dextrine malt to increase the body, but that is a mashing malt, so I can't say that will do the trick for you. If you want to control the body style, you really need to go with all grain instead of extract. I consider extract the training wheels stage. There is only so much control you can have.
For a sweet flavor, try some crystal 20L or 40L. That is a steeping malt and will work fine. The amber DME will give it some sweetness, but it will depend on which crystal grain was used. My suggestion would be to add 1/2 to 1 pound of the crystal malt I mentioned and steep that. See how the flavor turns out. Don't go overboard though. Try a little at first.
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