I have a lot of milled crystal I have of get rid of, hence the amber ale. I based my recipe very loosely on Red Tail.
Jeff's Amber Ale
SG: 1.054
IBU: 36
SRM: 13
10,50 lb Pale Malt, Maris Otter (3,0 SRM) Grain 86,42 %
1,00 lb Caramel/Crystal Malt - 40L (40,0 SRM) Grain 8,23 %
0,40 lb Caramel/Crystal Malt -120L (120,0 SRM) Grain 3,29 %
0,25 lb Caraamber (30,0 SRM) Grain 2,06 %
1,00 oz Cascade [7,00 %] (60 min) Hops 26,9 IBU
1,00 oz Cascade [7,00 %] (15 min) Hops 7,2 IBU
0,50 oz Cascade [7,00 %] (5 min) Hops 2,2 IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
Mash at 156F for 60 minutes.
What do you guys think ? I want it to be hoppy, but not too harsh with a nice malt and crystal backbone.
Jeff's Amber Ale
SG: 1.054
IBU: 36
SRM: 13
10,50 lb Pale Malt, Maris Otter (3,0 SRM) Grain 86,42 %
1,00 lb Caramel/Crystal Malt - 40L (40,0 SRM) Grain 8,23 %
0,40 lb Caramel/Crystal Malt -120L (120,0 SRM) Grain 3,29 %
0,25 lb Caraamber (30,0 SRM) Grain 2,06 %
1,00 oz Cascade [7,00 %] (60 min) Hops 26,9 IBU
1,00 oz Cascade [7,00 %] (15 min) Hops 7,2 IBU
0,50 oz Cascade [7,00 %] (5 min) Hops 2,2 IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
Mash at 156F for 60 minutes.
What do you guys think ? I want it to be hoppy, but not too harsh with a nice malt and crystal backbone.