Stuck between American Amber and IPA

**petep1980** · 01-27-2009, 02:11 PM

This is the recipe you guys helped me formulate in my BAA clone thread:
(partial mash)

3.75 Bitter LME (hopped)
5 lbs Pale 2 row
1 lb crystal 40° malt
1 oz cascade (20 min)
1 oz cascade (5 min)
American Ale Wyeast 1056

Basically it seems I have an American Amber w/ the bitterness and gravity of an IPA or an IPA with the hop selection, color and yeast of an American Amber.

Do you guys see any glaring flaws in this recipe? Should I try and make some adjustments to pick one style or the other, or will this taste fine and should I just run with it.

adamjab19 · 01-27-2009, 03:18 PM

just curious, why the hopped LME instead of just plain LME and some more hops for the boil? I missed the other thread though, maybe it's in there...

**petep1980** · 01-27-2009, 03:19 PM

Quote:

Originally Posted by adamjab19

just curious, why the hopped LME instead of just plain LME and some more hops for the boil? I missed the other thread though, maybe it's in there...

Because I used it in another recipe and liked the taste. I also already have it. That's the only reason.

XXguy · 01-27-2009, 03:23 PM

I still say you need to look at switching the yeast.... but that's just me hating on Coopers.

**petep1980** · 01-27-2009, 03:26 PM

XXguy, I am certainly open to suggestions on yeast. It's hardly cost prohibitive.

**petep1980** · 01-27-2009, 03:51 PM

Okay, swap out cooper's ale yeast (might use on some half batch) and throw in Wyeast American Ale 1056.

XXguy · 01-27-2009, 03:59 PM

Good choice.

adamjab19 · 01-27-2009, 06:32 PM

Quote:

Originally Posted by petep1980

Because I used it in another recipe and liked the taste. I also already have it. That's the only reason.

ahh, gotcha. looks good then and I second the yeast change as well.

**petep1980** · 01-27-2009, 06:44 PM

Thanks for advice guys, looks like I just have to select some American hops and it won't really make much difference.

Now if only I knew how hopped the cooper's bitter lme was.....

**petep1980** · 01-27-2009, 07:56 PM

Well, what I have is considered an "American Pale Ale" according to Beer Smith:

3.75 Bitter, hopped LME
5 lbs crushed 2 row pale malt
1 lb 40° crystal malt
1 oz cascade hops (60 min)
1 oz cascade hops (5) (steeped off heat for 15 for aroma according to my book)
1 tsp Irish Moss (5 min with aroma hops)
wyeast 1056 <--- can't believe how expensive liquid yeast is

Single Temp Infusion Partial Mash @ low end of temp range (as suggested by everyone and my book)
7 day primary, 7 day secondary, both 68-70°
3 weeks conditioning @ 55°-60°