WVBeerBaron
Well-Known Member
Hi All-
I am trying to come up with a tasty Hopburst American Amber Ale with quick turnover and short boil. Please let me know what you think, I'm not 100% sure what this will taste like. I am looking for a nice caramel malt flavor with a big hop flavor and aroma, medium to low bitterness.
OG - 1.040
FG - 1.010
SRM - 11
IBU - 39.8 Tinseth
ABV - 4.0%
Calories - 131 per 12 oz
67% 3lbs 8oz Light Dry Extract
10% 8oz Munich Malt
10% 8oz Crystal 40L
5% 4oz Flaked Barley
5% 4oz Crystal 120L
5% 4oz Victory Malt
20 mins 0.5oz Centennial
20 mins 0.5oz Amarillo
10 mins 1.0oz Centennial
10 mins 1.0oz Amarillo
1 min 1.0oz Amarillo
1 min 1.0oz Centennial
WLP051 California V Ale Yeast
Soak grain 30 min at 155 degrees, remove grain, boil, remove from burner and add extract, boil and add hops a time intervals, strain and fill with cold water to make 5 gallons, add yeast at room temp, keg after primary fermentation.
Thanks for any feedback
I am trying to come up with a tasty Hopburst American Amber Ale with quick turnover and short boil. Please let me know what you think, I'm not 100% sure what this will taste like. I am looking for a nice caramel malt flavor with a big hop flavor and aroma, medium to low bitterness.
OG - 1.040
FG - 1.010
SRM - 11
IBU - 39.8 Tinseth
ABV - 4.0%
Calories - 131 per 12 oz
67% 3lbs 8oz Light Dry Extract
10% 8oz Munich Malt
10% 8oz Crystal 40L
5% 4oz Flaked Barley
5% 4oz Crystal 120L
5% 4oz Victory Malt
20 mins 0.5oz Centennial
20 mins 0.5oz Amarillo
10 mins 1.0oz Centennial
10 mins 1.0oz Amarillo
1 min 1.0oz Amarillo
1 min 1.0oz Centennial
WLP051 California V Ale Yeast
Soak grain 30 min at 155 degrees, remove grain, boil, remove from burner and add extract, boil and add hops a time intervals, strain and fill with cold water to make 5 gallons, add yeast at room temp, keg after primary fermentation.
Thanks for any feedback