discgolfin
Well-Known Member
For some reason I have never made an amber ale recipe. Im looking for a american version something like maybe Bells Amber...this is what I have thrown together:
10# 2 row
.75# Crystal 60L
1/2# Munich
1/2# toasted malt
.25 Crystal 120L
.5oz warrier 60 min
.5 oz warrier 20 min
.5 oz Cenntennial and .5 oz Cascade 10 min
.5 oz Cenntennial and .5 oz Cascade 0 min
1.055 OG 44 IBU 12 SRM
s-05 ale yeast
mash 153 keeping fermentation temps low..
This is almost an APA with more crystal malt and a bit of munich for more malt backbone..but with 44 IBU and the late hop additions I am hoping for a hoppy amber ale that is easy drinking..like most amber ales can be..
debating of removing the toasted malt..but figure it will help with both color and mouthfeel..most amber ales have a nice mouthfeel...
thoughts??
J
10# 2 row
.75# Crystal 60L
1/2# Munich
1/2# toasted malt
.25 Crystal 120L
.5oz warrier 60 min
.5 oz warrier 20 min
.5 oz Cenntennial and .5 oz Cascade 10 min
.5 oz Cenntennial and .5 oz Cascade 0 min
1.055 OG 44 IBU 12 SRM
s-05 ale yeast
mash 153 keeping fermentation temps low..
This is almost an APA with more crystal malt and a bit of munich for more malt backbone..but with 44 IBU and the late hop additions I am hoping for a hoppy amber ale that is easy drinking..like most amber ales can be..
debating of removing the toasted malt..but figure it will help with both color and mouthfeel..most amber ales have a nice mouthfeel...
thoughts??
J