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Old 02-20-2009, 01:28 AM   #11
ChuckWood
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okay so whats the difference between steeping and mashing...
When i steep my grain i put them in a grain bag at 155F for 30 min..
The only thing i can tell different between what i do and what he is telling me to do is the sparging... Does the "tea-bagging" in the fresh hot water do that much?
Thanks for dealing with my noobish questions...



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Old 02-20-2009, 04:26 AM   #12
Bob
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Quote:
Originally Posted by YooperBrew View Post
I think you've got it underhopped, and too much caramel and honey malt (I know, I already said that- sorry!).

A good amber is like a malty pale ale. Not sweet, but not overly hoppy either.
Yoop (et al),

Have a look at my HBT Wiki article on AAA. The salient point I'm trying to make is that Crystal makes it AAA. Not "malty", like Munich or Biscuit or decoction, but Crystal.

"Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer." (emphasis mine)

Me, I'd advise subbing Light for the Amber extract and adding a half-pound of 80L Crystal to the 40L. 10-15% of the grist should be Crystal malts, depending on the hops schedule; less hops, less Crystal. Use American ingredients, not European, because this is a distinctly American style; Cascades or some other easily-discernible citrusy hops are pretty much required, IMO.

Honey malt, I agree - I don't like it in this style. Best to keep it simple - Pale/Light malt/extract, a couple different degrees of Crystal malt, maybe a touch of roasted barley for color only, some "C" hops, and S-05 or some other American Ale yeast. Call it a day.

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Old 02-20-2009, 02:37 PM   #13
discgolfin
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This is my all grain AMber Im brewing this weekend:

10# 2 row
1.25 60L Crystal
.5 40L Crystal
.5# Munich
.5 Chinook 60min
.5 CHinook 20 min
.5 Cascade and Cenntennial 10 min
.5 Cascade and Cenntenial 0 min

This is about 44 IBU..14 SRM

Clean ale yeast 153 Mash temp..

It will fit more of a west coast Amber ale becasue it is on the hi end of IBU and late hops but that is what I wanted..not sure for extract but for all grain u want your crystal malt between 10 and 15% grist..bit of Munich will help but you want your malt sweetness from the crystal but dont over do it.

hope this helps/

J

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Old 02-20-2009, 11:40 PM   #14
ChuckWood
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4.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 57.14 %
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 28.57 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.14 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.14 %
0.75 oz Glacier [7.40 %] (60 min) Hops 14.3 IBU
0.25 oz Glacier [7.40 %] (30 min) Hops 3.7 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.6 IBU

Beer Profile:
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.16 %
Bitterness: 20.5 IBU
Est Color: 14.4 SRM

Ya'll's input has been awesome... This is what i have come up with now.
First can anyone shed some light on my earlier question about the way i steep my grains vs. mashing...
Second... do ya'll think i should ease off of the Amber DME and use more of the light DME because i'm using the crystal grains?
I know that you guys said to aim for 15% of the recipe and someone said that the Amber DME probably has some crystal in it...
Anyway... thanks again for all the input!!
This is going to be an amazing beer when its all said and done...

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