Labguy64
Member
i am trying to make an American amber ale
I used the recipator to come up with this:
Brewer: Fat ***** Brewin
Beer: Andy's American Ale Style: American ale
Type: Extract w/grain Size: 5.5 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 24 IBU
OG: 1.070 FG: 1.019
Alcohol: 6.6% v/v (5.1% w/w)
Grain: 1 lb. Dextrine malt (Cara-Pils)
1 lb. American crystal 40L
Steep: bring 3.5 gallons of water to 160° Steep specialty grains at 156°-160° for 45 minutes.
Remove grain bag. Bring pot to a boil.
Boil: 60 minutes SG 1.128 3 gallons
6 lb. Light malt extract
3 lb. Light dry malt extract
At start of boil add 1 oz Cascade hops. At 30 minutes add malt extracts. At 15 minutes add 2 oz
Amarillo hops.
Hops: 1 oz. Cascade (6% AA, 60 min.)
2 oz. Amarillo (8% AA, 15 min.)
Yeast: Wyeast London Ale III-1318 smack-pack
Carbonation: 3.0 volumes Corn Sugar: 6.31 oz. for 5.5 gallons @ 68°F
I am shooting for a sweet malty ale. I think this should have a nice caramel flavor. Since this is my first recipe I was hoping for opinions on whether I am going overboard on the sweet. Also I heard you can get a butterscotch note from this yeast. Is it from ferment temps?
I used the recipator to come up with this:
Brewer: Fat ***** Brewin
Beer: Andy's American Ale Style: American ale
Type: Extract w/grain Size: 5.5 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 24 IBU
OG: 1.070 FG: 1.019
Alcohol: 6.6% v/v (5.1% w/w)
Grain: 1 lb. Dextrine malt (Cara-Pils)
1 lb. American crystal 40L
Steep: bring 3.5 gallons of water to 160° Steep specialty grains at 156°-160° for 45 minutes.
Remove grain bag. Bring pot to a boil.
Boil: 60 minutes SG 1.128 3 gallons
6 lb. Light malt extract
3 lb. Light dry malt extract
At start of boil add 1 oz Cascade hops. At 30 minutes add malt extracts. At 15 minutes add 2 oz
Amarillo hops.
Hops: 1 oz. Cascade (6% AA, 60 min.)
2 oz. Amarillo (8% AA, 15 min.)
Yeast: Wyeast London Ale III-1318 smack-pack
Carbonation: 3.0 volumes Corn Sugar: 6.31 oz. for 5.5 gallons @ 68°F
I am shooting for a sweet malty ale. I think this should have a nice caramel flavor. Since this is my first recipe I was hoping for opinions on whether I am going overboard on the sweet. Also I heard you can get a butterscotch note from this yeast. Is it from ferment temps?