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01-22-2013, 05:54 AM
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#1
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Join Date: Jan 2013
Location: Weatherford, OK, Oklahoma
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What type of beer is it?
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Considering the recipe below, what type of beer would this be classified as?
American Light Ale?
American Golden Ale?
American IPA?
Any ideas?
1 Can Muntons American Style Light Beer (LME)
1.1 Lbs of Pilson Light DME
1.1. Lbs of Carmel 10L (Crushed)
2.2 Lbs of American 2-Row (Briess) (Crushed)
1 oz Glacier Hops
7g of Coopers Yeast (I may use more, I have 14 grams)
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01-22-2013, 06:32 AM
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#2
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Join Date: Jan 2010
Location: Gresham, Oregon
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Light Pilsner, Blonde Ale ?
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01-22-2013, 02:01 PM
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#3
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Look under the recliner
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Location: State College, Pennsylvania
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With an ale yeast, I'd call it a blonde ale, or perhaps a special bitters due to the crystal malt.
Check out the BJCP style guiddlines
BJCP beer style guidelines
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01-22-2013, 02:43 PM
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#4
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Location: Waterloo, ON
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I would say it's a cream ale, since you're not including aroma hops. However, if you intend to split some of the hops for a later addition, you might get away with calling it a blonde ale. However, your bittereness is probably going to be low for a blonde (especially if you're doing a partial boil). The crystal/dextrin is a bit atypical for a cream ale, since they tend to involve body-thinning (corn) rather than thickening (dextrin) grains. I'd go for it and call it cream ale.
( http://www.bjcp.org/2008styles/style06.php) |
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01-22-2013, 09:17 PM
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#5
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Join Date: Jan 2013
Location: Weatherford, OK, Oklahoma
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Thanks gentlemen for the comments. Ill take your suggestions into account. I'm not going to get hung up on it though. It's my first beer, so as long as it taste ok, I'll be happy. Ill put a bit more thought into the recipe of my 2nd brew.
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01-22-2013, 09:36 PM
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#6
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Brewin&BBQin
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By the way,the 2-row will have to mashed. Can't just steep that one. So mash both the grains in 3-4.5 quarts of water,about 1- 1.5 quarts of water per pound of grain at about 153F for 1 hour.
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01-23-2013, 04:28 PM
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#7
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Join Date: Jan 2013
Location: Weatherford, OK, Oklahoma
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Quote:
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Originally Posted by unionrdr
By the way,the 2-row will have to mashed. Can't just steep that one. So mash both the grains in 3-4.5 quarts of water,about 1- 1.5 quarts of water per pound of grain at about 153F for 1 hour.
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I did mash the grains, and I'm fairly satisfied with the results. I ended up with an OG of 1.038 and the airlock has been very active since the fermentation started. |
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01-24-2013, 02:12 PM
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#8
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Join Date: Jun 2011
Location: Waterloo, ON
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If everything went to plan (which it seems to have done) you should get a delicious beer out of this.
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