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Old 04-01-2012, 12:34 AM   #1
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Default New idea for a rich American red with amarillo

Bob said today that he wants an American red (amber) with lots of hops but with a caramel flavor behind.

I rarely use much crystal 120L so I need some help with my idea!

I was thinking of mixing crystal 40L and 120L with some "toasty" malts to give him a warm nutty toasty beer with lots of crystal notes and tons of hops flavor. But how much 120L is too much in a 10 gallon batch? Will this be too raisiny? The roasted barley is strictly for color.

14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 67.0 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 9.6 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 7.2 %
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.0 %
1 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 5 4.8 %
1 lbs Victory Malt (25.0 SRM) Grain 6 4.8 %
2.1 oz Roasted Barley (300.0 SRM) Grain 7 0.6 %
1.00 oz Magnum [11.60 %] - Boil 60.0 min Hop 8 20.8 IBUs
1.00 oz Amarillo [10.10 %] - Boil 15.0 min Hop 9 9.0 IBUs
1.00 oz Amarillo [10.10 %] - Boil 10.0 min Hop 10 6.6 IBUs
1.00 oz Amarillo [10.10 %] - Boil 5.0 min Hop 11 3.6 IBUs
2.00 oz Amarillo [10.10 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs

OG 1.050ish
IBUs 39.9

Unsure of yeast- I only have Denny's Favorite, so4 and S05 on hand.

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Old 04-01-2012, 12:58 AM   #2
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I've used up to 4.0% of Caramel 120L in my Imperial Red Ale and use 6 oz. of hops with my first addition at 20 min. Obviously, an American Amber is a different style, but I think that it won't taste too out of whack. That said, I'm a big fan of 120L.

Why not use some Dark German Munich for color?

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Old 04-01-2012, 01:08 AM   #3
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Quote:
Originally Posted by OG2620 View Post

Why not use some Dark German Munich for color?
Pretty much because I don't have any! I used the last of it last week, and I'm not ready to order yet. When I order, I order BIG.

I was just thinking that I use 1.5 pounds of 120L (10%) in my Arrogant Bastard clone and it's not overtly raisiny.
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Old 04-01-2012, 01:16 AM   #4
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What is the reasoning behind mixing C40 and C120? I'm not criticizing, I simply don't know how the crystals mix yet. Why not must use C80?

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Old 04-01-2012, 02:26 AM   #5
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Quote:
Originally Posted by sudsmcgee
What is the reasoning behind mixing C40 and C120? I'm not criticizing, I simply don't know how the crystals mix yet. Why not must use C80?
Different color crystal malts have different flavors. Lighter ones tend to be more sweet and caramel-y while darker ones start bringing in dark dried fruit flavors like raisins, dates, figs. By mixing you can drive the flavor profile in a particular direction.
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Old 04-01-2012, 02:56 AM   #6
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AB is supposed to be 10% Special B, I don't see any reason why you should have a problem with this.

If anything I would up the 120 and drop the 40 ........ Brew it as it is and let us know the results.

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Old 04-01-2012, 04:35 AM   #7
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I've done this twice now...good balance of caramel sweetness and hops.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.056 SG
Estimated Color: 12.9 SRM
Estimated IBU: 43.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 78.26 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.70 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 8.70 %
8.0 oz Special B Malt (180.0 SRM) Grain 4.35 %
20.00 gm Centennial [10.60 %] (60 min) (First WortHops 26.0 IBU
28.00 gm Amarillo Gold [9.60 %] (Dry Hop 7 days) Hops -
28.00 gm Amarillo Gold [9.60 %] (10 min) Hops 10.9 IBU
28.00 gm Centennial [10.60 %] (5 min) Hops 6.6 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.59 gal of water at 163.7 F 152.0 F

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