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05-31-2009, 02:52 AM
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#1
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Senior Member
Join Date: Apr 2009
Location: Chicago, IL
Posts: 590
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Very 1st Recipe: Amarillo Amber, need feedback
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Hey all. So, I'm thinking about batch #3. I like Amarillo hops and I'd like to do an Amber. After looking at some Ambers/Fat Tire clones, I came up with this guy.
Beer Profile
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Estimated OG 1.059
Estimated FG 1.015
Estimated IBU 38
Estimated ABV 5.7 %
Estimated SRM 17
6.00 lbs Light Dry Malt Extract
.5 lbs American Crystal 20L
.5 lbs American Crystal 40L
.5 lbs Belgian Caravienne
.5 lbs Belgian Biscuit
.5 lbs Belgian Special B
1 oz Amarillo (60 min)
.5 oz Amarillo (15 min)
.25 oz Amarillo (5 min)
.25 oz Amarillo (1 min)
Will steep specialty grains for 30 minutes at 160 F.
thoughts?
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05-31-2009, 03:04 AM
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#2
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Senior Member
Join Date: Nov 2007
Location: Dickinson Texas
Posts: 1,452
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I would cut some of the crystal malts down some, you have 2 lbs there. Maybe pick 2 of them to cut to 1/4lb. Personally, I would up your 1 minute addition to at least 1/2oz. But thats just me.
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05-31-2009, 03:40 AM
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#3
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Senior Member
Join Date: Mar 2009
Location: Denver
Posts: 826
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If ditching specialty grains (and wanting to go after the Fat Tire clone), probably keep the Biscuit. I'm not positive, but I think they use Biscuit. I'd also suggest cutting back on the kinds of grain if only for the sole purpose of learning what the different ones do.
__________________
Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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05-31-2009, 04:02 AM
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#4
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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Keep the Biscuit, but cut any two of the other four. That's way too much crystal malt (Caravienne and Special B are just very specific crystal malts).
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05-31-2009, 06:43 AM
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#5
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Senior Member
Join Date: Apr 2009
Location: Chicago, IL
Posts: 590
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Makes sense. I started with a Fat Tire clone for this, including the grain bill, then went forward with adjustments. But what I really want is something malty, hoppy, and that utilizes Amarillo hops.
Many of the amber recipes I see include equal amounts of the 20L and 40L crystal malt. Is there any reason behind this?
I'd also like to include some Special B, since I have a good amount of it from my last brew, but I'm thinking I'll cut this down significantly. I'll be taking out Caravienne; I haven't used it and it's one variable too many for where I'm at right now.
Thanks for the feedback!
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05-31-2009, 07:05 AM
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#6
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Senior Member
Join Date: May 2009
Location: Samobor, Croatia
Posts: 1,345
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Quote:
Originally Posted by enderwig
I would cut some of the crystal malts down some, you have 2 lbs there. Maybe pick 2 of them to cut to 1/4lb. Personally, I would up your 1 minute addition to at least 1/2oz. But thats just me.
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He could also move that 60 minute addition all to First Wort Hop and still get all that bittering and add some aroma to the mix.
__________________
HOMEBREWING SINCE 1997
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05-31-2009, 11:54 AM
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#7
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Senior Member
Join Date: Nov 2007
Location: Easton, PA
Posts: 3,710
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Cut the Caravienne entirely and cut the Special B back to no more than 4 oz. The Caravienne is really too much and Special B is pretty potent stuff.
Agreed that increasing the late hops additions won't harm anything, especially at flameout.
Bob
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05-31-2009, 04:58 PM
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#8
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Senior Member
Join Date: Apr 2009
Location: Chicago, IL
Posts: 590
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Thanks, ya'll. I'm itching to do my own recipe - well, hell, I really want to drink an Amber with Amarillo hops - but I don't think I'm quite there with this one. I'm going to simplify the specialty grains and hop schedule and come back in a few.
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05-31-2009, 05:40 PM
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#9
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Senior Member
Join Date: Jan 2008
Location: Lincoln, Nebraska
Posts: 573
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Maybe try
.5lbs 20L
.25lbs 40L
.25lbs Special B
.5lbs biscuit
half a pound of biscuit in a 5 gallon batch will make it quite malty and delicious. Like the others have said, if you want it hoppy you should increase one the additions in the last 5 minutes, or maybe both. I'd probably go .5oz at 5 minutes and 1 minute. Just my opinion. Good luck with the brew.
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06-01-2009, 03:30 AM
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#10
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Senior Member
Join Date: Apr 2009
Location: Chicago, IL
Posts: 590
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Okay, I've given this some more thought and totally reworked this recipe. I'd like to showcase the grapefruity aroma of the Amarillo with a smooth finish. I removed the Biscuit, will try that clone again as fall nears, and decided to go for a red color for summertime.
I radically adjusted the grain bill from some other suggestions I found online on getting a nice red color (Special B and CaraMunich).
Now then:
6.00 lbs Extra Light Dry Malt Extract 84.2%
.5 lbs Belgian CaraMunich 7%
.5 lbs Crystal 20L 7%
2 oz Special B 1.8%
.5 oz Amarillo (60 min)
.5 oz Amarillo (15 min)
1 oz Amarillo (5 min)
1 oz Amarillo (1 min)
1 oz Amarillo (dry hop)
OG 1.056
FG 1.014
IBU 36
ABV 5.4 %
SRM 11
May your patience be with me. How's this looking?
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