Extract - Kieran the Irish Immigrant American Amber Ale - Page 2

Roasty · 06-06-2009, 04:50 PM

I'm not at all surprised. When I brewed it, this beer appealed to many people.

justflow1983 · 08-25-2009, 06:38 PM

Just opened my first bottle of this and it was excellent. My housemate, who sticks to belgians and crappy lagers (he grew up in belgium and his preference varies depending on his wallet) stated "I would buy that." Since he usually is pretty narrow, that sums up the general reaction to this beer. Great brew!

Roasty · 04-18-2010, 12:34 AM

So I went to make my second batch of this today. Everything was fine until I tested my OG: 1.082. I realized I used 4lbs of Pale LME by accident instead of 3.3. It shouldn't affect my hop efficiency much, as I did a late malt addition of about 50%.

Would someone more experienced than me give a prediction how this will turn out? Is it going to be nasty? Should I go add some more water? Will the ABV get too high for the yeast?

**Coastarine** · 04-18-2010, 01:57 AM

Call it a double amber. The yeast can handle that just fine. Do yourself one favor though and try to keep the fermentation temps 66-70. Much warmer than that and it may taste strongly of alcohol, which will fade with age, but better to avoid it in the first place.

Edit: Hold on...with 4 lbs DME and 4lbs LME in a 5 gallon batch I calculate an expected OG of 1.064. Your wort probably wasn't mixed thoroughly. Expect ~6.2%.

Roasty · 04-18-2010, 03:59 PM

Quote:

Originally Posted by Coastarine

Your wort probably wasn't mixed thoroughly. Expect ~6.2%.

Yeah, that's probably it. I took the sample from my filtering/bottling bucket before I transferred it to my Carboy (where I shook the hell out of it to oxygenate and mix). Fermentation seems slower than I would have expected, but my laundry room is a little chillier than the rest of the house, so I'll look at that as a good thing.