Please critique my Amber Ale recipe

Early Winter Amber


Batch Size: 5.75 gal
Boil Size: 6.58 gal
Boil Time: 60 min Equipment: My Equipment

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.47 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.55 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.55 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 7.55 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.89 %
1.00 oz Centennial [10.00 %] (60 min) Hops 28.9 IBU
0.50 oz Fuggles [4.50 %] (30 min) Hops 5.0 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 3.2 IBU

Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.010 SG
Bitterness: 37.1 IBU
Est Color: 16.4 SRM

The yeast is reused British Ale Wyeast W1098

I'm planning on mashing it at 155.


I'm just shooting for a nice malty amber ale that even non-beer geeks might enjoy to sip. Any opinions on this recipe?

I'm trying to hit 16 SRM using "a little Munich" and the rest chrystal malts. Does this amount of chrystal seem like too much?

That much Crystal AND Munich might turn out a bit carmally.

It will certainly be very malty. I do a similar recipe with 1lb of C20, 1lb of C40, and 1lb of biscuit. I bitter to 45 ibu. I like a malty beer, but that's pushing it for me. I think I'll end up either increasing the bitterness or reducing the crystal next time. Also, I hope you like the taste of caramel because that recipe will be very caramel-ly.

If you're including the crystal just for color you could go about it differently. Just set the recipe however you want it and then add a real small amount of some black patent. It won't affect the taste much if at all but will add a lot of color.

Good luck!

Thanks for the heads up. I'm trying to make a beer similar to Bells Amber, which imo is very caramelly. I haven't brewed the beer yet, so I have time to adjust the recipe.

Sounds like you created a recipe you were shooting for. Brew it up and make adjustments. An Amber will probably be done fermenting in 2 weeks, you could have another batch or two ready by Christmas

I could be wrong but, 17% or your grist is crystal which seems a bit high.

Yeah I should tone it down. I came across an email from Bell's that described their amber grain bill as 2-row, a little munich, and enough crystal to hit 16 SRM. Any suggestions on how to hit 16 SRM in this way without being insanely caramelly?

Here's what I adjusted the recipe to. It tones down the crystal malts abit. Any thoughts?


Batch Size: 5.75 gal
Boil Size: 6.58 gal
Boil Time: 60 min

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.43 %
1.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11.76 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 7.84 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.96 %
1.00 oz Centennial [10.00 %] (60 min) Hops 29.4 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.2 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 4.0 IBU

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.77 %
Bitterness: 39.6 IBU
Est Color: 16.4 SRM

The yeast is reused British Ale Wyeast W1098

I'm planning on mashing it at 155.

i'd mash lower. with 1.060 OG and 1.75 lb of crystal, 155F might be a bit high. 152?

I think you're looking pretty good there. Brew it up and see how you like it. It takes a few batches to get dialed in, but this one will certainly be very drinkable. I mash my amber (which is pretty similar to yours) right about 154-155 and it's fine.

I'd mash lower, and sub a little chocolate malt in there in place of the crystal 80.