So I am trying to branch out a bit with the styles I brew. I keep a culture available of American Ale II so I thought that styles that can be brewed well with that yeast would be a good place to start.
I have attempted many Pale ales, IPAs, Porters and stouts. I think An American Amber Ale is just what I need.
I am looking for something to offset my tendency to make everything quite hoppy. Generally well received, but not everybody is a hop head. I am hoping this recipe might be something close to an alaskan amber, fat tire, or stone pale ale. If anybody has a great recipe for one of these, maybe just send me the short cut.
Here is my rough draft:
OG: 1.053
26.2 IBU
13.4 SRM
5.0% ABV
6.5# two row
1.5# biscuit
1.5# munich 10L
.75# crystal 80
1 oz cascade 60 min boil
1 oz willamette 5 min boil
What do you think? Less biscuit? More crystal? Mash temp? Hops?
I have attempted many Pale ales, IPAs, Porters and stouts. I think An American Amber Ale is just what I need.
I am looking for something to offset my tendency to make everything quite hoppy. Generally well received, but not everybody is a hop head. I am hoping this recipe might be something close to an alaskan amber, fat tire, or stone pale ale. If anybody has a great recipe for one of these, maybe just send me the short cut.
Here is my rough draft:
OG: 1.053
26.2 IBU
13.4 SRM
5.0% ABV
6.5# two row
1.5# biscuit
1.5# munich 10L
.75# crystal 80
1 oz cascade 60 min boil
1 oz willamette 5 min boil
What do you think? Less biscuit? More crystal? Mash temp? Hops?