Mpavlik22
Well-Known Member
I am planning to brew an Amber ale this weekend. The recipe i came up with is:
63% - 7lb Pilsner
27% - 3lb Maris Otter
6.6% - .75lb Crystal 40
1.4% - 2.5oz Pale Chocolate - 200L
1.4% - 2.5oz Brown Malt - 65L
.5% - 1oz Chocolate malt - 350L
.5oz Magnum - 60 Min
.75oz Cascade - 10 min
.25oz Cascade - 0 min
WLP001
10SRM
4.9%ABV
24IBU
So my question is will ~3.4% of roasted malt be very noticeable? I want a very very slight hint of roast but it to be a smooth easy drinking amber that any BMC drinker would consider trying. Not the same but something along the lines of Yuengling. I used the 1oz of regular chocolate malt to get the color of ~10SRM.
Thoughts?
63% - 7lb Pilsner
27% - 3lb Maris Otter
6.6% - .75lb Crystal 40
1.4% - 2.5oz Pale Chocolate - 200L
1.4% - 2.5oz Brown Malt - 65L
.5% - 1oz Chocolate malt - 350L
.5oz Magnum - 60 Min
.75oz Cascade - 10 min
.25oz Cascade - 0 min
WLP001
10SRM
4.9%ABV
24IBU
So my question is will ~3.4% of roasted malt be very noticeable? I want a very very slight hint of roast but it to be a smooth easy drinking amber that any BMC drinker would consider trying. Not the same but something along the lines of Yuengling. I used the 1oz of regular chocolate malt to get the color of ~10SRM.
Thoughts?