Willie3
Well-Known Member
Ok so it will be more on the brown side but it still resides in the Amber Cat. I was looking to achieve a nutty bready flavor with mouth feel. Let me know what you think about this recipe:
Amber Waves of Grain
6# Briess Gold LME
1# Carapils
.33# Vienna
.33# Caramel 120
.33# Special Roast (Rahr 2row Oven Roasted (350*) for 20 min.
2oz chocolate
2oz flaked Oats
1oz Cascade 60miin
.75oz Glacier 40min
.25oz Glacier 10min
1pkg Nottingham
OG:1.045
Mashed Specialty Grains for 40 minutes at 154*
Added up to 4 gal Water and Extract
Boiled for 75 minutes followed hop schedule
Cooled to 72* and pitched Notty
Fermented out in 36 hours at 68*.
Smells great and is clearing nicely. Will rack to secondary Sat. Just wondering what you all might think.
Amber Waves of Grain
6# Briess Gold LME
1# Carapils
.33# Vienna
.33# Caramel 120
.33# Special Roast (Rahr 2row Oven Roasted (350*) for 20 min.
2oz chocolate
2oz flaked Oats
1oz Cascade 60miin
.75oz Glacier 40min
.25oz Glacier 10min
1pkg Nottingham
OG:1.045
Mashed Specialty Grains for 40 minutes at 154*
Added up to 4 gal Water and Extract
Boiled for 75 minutes followed hop schedule
Cooled to 72* and pitched Notty
Fermented out in 36 hours at 68*.
Smells great and is clearing nicely. Will rack to secondary Sat. Just wondering what you all might think.
