All-Grain - Hoppy American Amber or Malty American Pale Ale? - Page 9

**CoalCracker** · 08-11-2011, 08:44 PM

For the flame out hops. How would 2oz of leaf hops through a hopback work out? Or, should I leave them in the boil?

**Yooper** · 08-15-2011, 02:09 AM

Quote:

Originally Posted by CoalCracker

For the flame out hops. How would 2oz of leaf hops through a hopback work out? Or, should I leave them in the boil?

I don't have a hopback, but I do recirculate after the boil ends until I hit about 140 degrees, and then send to the fermenter on the next pass through the chiller.

RTPalmer · 12-22-2011, 03:52 PM

Quote:

Originally Posted by Yooper

Yes, except Munich malt must be mashed. Now, don't worry! A mash is basically a steep. Just make sure you do it for 60 minutes at 153. Use all the specialty grains called for, and mash it in 1.5 quarts per pound of grain. A grain bag is fine, or two if you need it so the grains are "loose" in there. Keep it at 153-154 for 60 minutes, and then pour 170 degree water over those grain bags to get to your boil volume. Sub DME for the 2-row. You'll be all set!

Yooper, I was just wondering about this. I would like to do this recipe and feel comfortable about this partial mash (since you said it's like steeping [yea, im a noob]), but you said the sub DME for the 2-row. What do you mean? Any bit of knowledge helps. Thanks Yooper!

Looper · 01-07-2012, 03:56 AM

I just brewed this up today, with a few modifications.

The grain bill I followed exactly as instructed.

I ended up FWH'ing with Amarillo, and using Warrior @ 60min, and Simcoe and Cascade (LHBS was out of Centennial).

I wish I had centennial hops, since thats my favorite strain, but I'm sure the end result will still be delicious.

The only part that I'm actually worried about, is the fact that I used S-04. I didn't have enough time to make a starter with liquid yeast, and I forgot to write down which dry yeast (us05 or s04) before I got to the LHBS, and just took a gamble.

Hopefully it won't be a big difference.

I've never used s04 before, though. Is it a clean-flavor profile like us-05? Or does it leave a lot of flavor behind...?

I'm currently fermenting at 60-61 degrees F, to get as clean of a flavor profile as possible.

What do you guys think?

**Dolomieu** · 04-27-2012, 01:40 AM

Just poured my first pint of this. Its tasty and hoppy. Had to use some old fashioned oats and some extra crystal to replace the naked oats i couldnt grab since i plan brew days about a half day in advance. Hoping this is as big a hit as my last keg. Taking it to a buddies wedding for his gift (at his request).

Thanks yooper!

**Yooper** · 04-27-2012, 02:17 AM

I hope you like it as much as we do!

**Dolomieu** · 04-27-2012, 12:44 PM

Mmmmmmmmmmm

**Dolomieu** · 04-29-2012, 03:14 PM

Tapped this at the wedding around 330 and it was finished by 800. Big hit and a great recipe. Ill be brewing this again very soon. I think i may have even got a few folks interested in brewing their own beer. Thanks again yooper.

**Dolomieu** · 04-29-2012, 03:16 PM

Quote:

Originally Posted by Yooper

I hope you like it as much as we do!

I absolutely do