timmy7649

Recipes 

just need some opinons how this might taste. so what do you all think?


06B. American Pale Ales, American Amber Ale Extract
Color

Stats
OG 1.056
FG 1.014
IBU 60
ABV 5.4 %
SRM 15
Specifics
Boil Volume 2.5 gallons
Batch Size 5 gallons
Yeast 75% AA


Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
73.7 % 7.00 Amber Malt Extract Syrup 50.4 12.6
10.5 % 1.00 Crystal 40L 2.0 8.0
10.5 % 1.00 American Special Roast 2.2 8.0
5.3 % 0.50 Vienna 1.0 0.4
9.50 55.5

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
28.6 % 1.00 Cascade Whole/Plug 6.6 6.6 60 0.043 28.2
14.3 % 0.50 Amarillo Whole/Plug 7.0 3.5 60 0.043 15.0
14.3 % 0.50 Cascade Whole/Plug 6.6 3.3 30 0.023 7.6
14.3 % 0.50 Amarillo Whole/Plug 7.0 3.5 30 0.023 8.0
14.3 % 0.50 Amarillo Whole/Plug 7.0 3.5 2 0.002 0.5
14.3 % 0.50 Cascade Whole/Plug 6.6 3.3 2 0.002 0.5
3.50 59.8

PT Ray

Recipes 

Go with a Pale Extract
Cut the Crystal to about .5-.75 lbs and maybe a little darker lovi.
Too much Special Roast, should only be about 4 oz.
Vienna I would bump up to 1 lb. but .5 lbs is fine.

timmy7649

Recipes 

cool. i tried it with pale extract and it was good. but i thought it would make a really good amber. so i thought amber malt extract. thanks for your advice.

PT Ray

Recipes 

My bad, I saw pale ale and thought that was the category when it was Amber Ale. In which case you were fine with the 1 lb of crystal. I would still use a darker lovi, something between 60-80. It's also worth noting that Special Roast and Vienna needs to be mashed and not just steeped.

Based on limited information, amber extract contains 2-row, crystal and Munich malt. If you're adding your own specialty malts you're better off just going with a pale extract.