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Old 12-18-2011, 04:26 AM   #1
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Default AmberAle Hop Combos

I'm aiming to make a red that is moderately hoppy, somewhat fruity/floral, but reasonably balanced. I already use the Columbus/Cent/Cascade for my pale ale, and I have a very sweet dark amber. Hoping to have something in between.

Any comments on the Simcoe/Amarillo combo below? I read somewhere here that it's a popular combo, though I'm not sure in what amounts.

I was also considering a Cluster/Saaz mix instead (or maybe subbing one of these for one of the others). In any case, all suggestions welcome!

Starting Gravity: 1.050 SG Batch Size: 6.50 gal
Final Gravity: 1.010 SG

12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.1 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 6.8 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 3 6.8 %
5.9 oz Carared (20.0 SRM) Grain 4 2.5 %
5.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.1 %
1.9 oz Roasted Barley (300.0 SRM) Grain 6 0.8 %

0.50 oz Simcoe [13.00 %] - Boil 60.0 min Hop 7 17.7 IBUs
0.50 oz Simcoe [13.00 %] - Boil 15.0 min Hop 8 8.8 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 12.0 min Hop 9 4.8 IBUs
1.00 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs

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Old 12-18-2011, 05:14 AM   #2
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I did a rather red Oatmeal Amber a while back and had great success with a Galena/Simcoe/Fuggles combo...haven't messed with Amarillo yet myself (although have heard that it can be a bit touchy)

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Old 12-18-2011, 12:25 PM   #3
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Simcoe/amarillo is my favorite combo for IPAs/APAs and even ambers. It's not the least bit floral, though- it's very grapefruity with a hint of pine. I buy several pounds of both varieties every year- and use every bit of it!

I like the recipe, but I'd up the bittering (maybe using a different hop, as I like the flavor of simcoe and it's relatively rare and I wouldn't "waste" it on bittering), as I think with that grain bill you'd want more IBUs. It looks like it's only about 30 IBUs, and I think that much crystal malt needs that to be more like 40 IBUs for balance.

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Old 12-18-2011, 01:26 PM   #4
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I like Nugget/Cascade/willamette with IBUs around 40.

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Old 12-18-2011, 05:32 PM   #5
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Hmm, good point about Amarillo. I've only used it in combination with others in IPAs/PAs. Citra I've found to be very tropic/grapefruity. I thought Amarillo might be less so.

Regarding bittering, the LHBS guys basically say that bittering is bittering, that it doesn't matter too much what hop you use. I've always wondered about whether this was true. If it is, I guess I could finish off the Galena I have in the freezer to bitter, and use the Simcoe differently. Still need something to replace Amarillo - would prefer American strains, but might re-look at Willamette. I've heard Cluster described as "black currant" like which sounds fruit-like. I wonder how this might fit?

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Old 12-18-2011, 11:23 PM   #6
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Okay, here's a revision after doing some reading:

Est ABV: 4.9 %
EE%: 62.00 % Batch: 6.50 gal Boil: 8.93 gal BT: 60 Mins

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.1 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 6.8 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 3 6.8 %
5.9 oz Carared (20.0 SRM) Grain 4 2.5 %
5.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.1 %
1.9 oz Roasted Barley (300.0 SRM) Grain 6 0.8 %
1.00 oz Perle [8.00 %] - Boil 60.0 min Hop 7 21.6 IBUs
0.75 oz Perle [8.00 %] - Boil 15.0 min Hop 8 8.0 IBUs
0.75 oz Centennial [10.00 %] - Boil 12.0 min Hop 9 8.5 IBUs
1.25 oz Centennial [10.00 %] - Aroma Steep 0.0 m Hop 10 0.0 IBUs
1.25 oz Perle [8.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs

I'm leaving room for efficiency improvement with the new MLT. How overpowering will this aroma addition be? I took advice to raise IBUs based on the sweet malts. Hoping this schedule is better balanced. Any comments on the balance or these two hops together?
Thanks!

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