alcibiades
Well-Known Member
I'm making an amber ale for a friend who likes Abita Amber. According to the site it is 15 srm, 17 IBU, and 4.9% ABV. It's also, a lager, which I'm going to pretend I don't know about, as I'm using Pacman. Basically, I'm going for a dark, malty, light bodied amber. Here is my recipe so far, what do you think?
11 gallon batch
1.055
SRM 15
IBU 17
Pacman Yeast @60 degrees
15 lb. American 2-row
2 lb. American Munich
1 lb. American victory
2 lb. American crystal 40L
14 oz. American crystal 120L
1 lb. 8 oz. Dextrine malt (Cara-Pils)
2 oz. American chocolate
.5 oz. Magnum (12% AA, 45 min.)
1 oz. Crystal (3.3% AA, 20 min.)
.5 oz. Perle (8% AA, 20 min.)
.5 oz. Perle (8% AA, 5 min.)
11 gallon batch
1.055
SRM 15
IBU 17
Pacman Yeast @60 degrees
15 lb. American 2-row
2 lb. American Munich
1 lb. American victory
2 lb. American crystal 40L
14 oz. American crystal 120L
1 lb. 8 oz. Dextrine malt (Cara-Pils)
2 oz. American chocolate
.5 oz. Magnum (12% AA, 45 min.)
1 oz. Crystal (3.3% AA, 20 min.)
.5 oz. Perle (8% AA, 20 min.)
.5 oz. Perle (8% AA, 5 min.)