Originally Posted by msa8967
So which recipe are you guys referring to here with these questions.?
We are on the better better amber . Sud-Paw said his came out citrusy . The hops used are all hops that have this characteristic so I am interested in which addition is actually more responsible for citrus taste in this brew .
If I am right , not that I know much about this , it would not be the ones boiled for long times as that would make more bitter to cover up the citrus . So I guess it would be the .5 oz cascade for 10 minutes or the flame out cascade .
One more question . How much mash water and sparge water do I use for this ?
Here is the original and modified recipe :
much better amber ale
7.5 lbs 2-Row Brewers Malt
1.5 lbs Munich
1.5 lbs Crystal 60L
4-6 oz Amber Malt --- (optional if you want to add a bisquit flavor and darker color)
( .5 oz fuggles pre boil addition ) added recipe for better better amber )
1.0 oz Centennial (60 min)
0.5 oz Cascade (10 min)
0.5 oz Cascade (5 min) ---( flame out for better better )
Wyeast 1056 American Ale yeast or US-05 dry yeast
Mash at 154 for 60 minutes.