Unclassified Beer

**McCuckerson** · 09-28-2008, 08:04 PM

So I went to the HB store and just started grabbing stuff that I thought would taste good. Here is what I got:
6# Marris Otter 2 row
3# Light Munich Malt
1# Caramel Malt 6 row 60 lovibond
1oz Cascade
1 pkg Ale Yeast

Mash looked good, wort smelled awesome, 1.045 SG. Here is my question: What the heck did I make?

**the_bird** · 09-28-2008, 08:09 PM

An unclassified beer

Just a single addition with the Cascade? I've used a similar quantity of munich in an American Amber, but the "American" aspect of that also implies a fair amount of later hop additions - at least SOME flavor additions. Still, that's probably the closest category, if you feel the need to categorize.

**McCuckerson** · 09-28-2008, 08:16 PM

How do you think it will taste?

Brakeman_Brewing · 09-28-2008, 08:19 PM

It should taste fine, assuming you did a 60 min boil with that 1oz hop addition, and this is a 5 gal batch. Looks like it should be pretty well balanced, just may be lacking that hop flavor and aroma.

Dry hop this one?

**the_bird** · 09-28-2008, 08:20 PM

I like the grain bill. Should have a very strong malt presense. Not TOO much crystal, so it shouldn't be overwhelmingly sweet. The only concern I have is with the hops; how many IBUs with the one ounce of Cascade?

Honestly, I think this would have been completely kick-ass with some more, later hop additions. Bitter it up to around 30 IBUs, but use like an ounce at 15 minutes and an ounce in the last five, you'd be right on your way to an extremely drinkable, balanced amber ale (a great house style). This should be very good, but it's definately going to be on the malt side; I can't really tell you whether it'll be TOO much on that side, to a large part that's your personal taste.

I'll say, though, that the best IPAs and pale/ambers I've done have 2-3 pounds of Munich as part of the base malt.

**eddie** · 09-28-2008, 08:49 PM

One ounce at 60min should come in around 19IBU. That's low for the style which has a minimum of 25 but it should still taste pretty good. Dry hopping will help in the aroma department, though, but it won't add any bitterness.

**McCuckerson** · 09-28-2008, 08:52 PM

What hops would you suggest? I don't want to overpower it like an IPA. For my taste, that is way too bitter. Sounds like I under hopped, I would like to middle it.

Thanks

**eddie** · 09-28-2008, 09:09 PM

Since it's it's already brewed, adding more hop bitterness isn't really an option. However, you can do what's called dry hopping and that will provide the hop aroma that is currently lacking in the beer. It's really simple to do. Let the beer ferment out and leave it in the primary for three weeks. After three weeks, transfer it to a secondary vessel and add two to three ounces of Cascade to it then let it set for a week and check it. If you think it needs more aroma then let it set for another week. Once satisfied, go ahead and bottle or keg like you normally would.

**McCuckerson** · 11-09-2008, 01:37 AM

UPDATE: OK here is the deal: I made the same damn thing only I added a touch of choco malt for more color, and I changed the hop bill to Goldings, and dry hopped with 1oz goldings leaves. It smells so good in the secondary that I want to start sipping it. Oh yeah, Irish moss to help clearify.... Look out Jim Koch!