I want to do something sort of different than my usual citrusy hoppy IPAs and APAs. But not too different! I want some hops, and I was some citrus, but I bought a pound of willamette. I was thinking that maybe a Bell's Amber type beer would be good for fall.
Here's my plan:
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 %
2 lbs Munich Malt (9.0 SRM) Grain 17.78 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.11 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.50 oz Williamette [4.80 %] (60 min) (First Wort Hop) Hops 27.6 IBU
1.00 oz Williamette [4.80 %] (10 min) Hops 6.1 IBU
0.50 oz Cascade [5.40 %] (5 min) Hops 1.9 IBU
0.50 oz Cascade [5.40 %] (1 min) Hops 0.4 IBU
0.50 oz Williamette [4.80 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
I also have a bit of S05, as I have an APA that I'm kegging today and it's on a S05 yeast cake. I've been liking S04 lately, as it seems to leave a brilliantly clear beer with a very clean taste at 66 degrees.
That's way more crystal than I normally use in any beers- but I like the idea of 20% crystal and the Munich malt along with lots of hops.
Any thoughts, improvements, suggestions?
Here's my plan:
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 %
2 lbs Munich Malt (9.0 SRM) Grain 17.78 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.11 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.50 oz Williamette [4.80 %] (60 min) (First Wort Hop) Hops 27.6 IBU
1.00 oz Williamette [4.80 %] (10 min) Hops 6.1 IBU
0.50 oz Cascade [5.40 %] (5 min) Hops 1.9 IBU
0.50 oz Cascade [5.40 %] (1 min) Hops 0.4 IBU
0.50 oz Williamette [4.80 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
I also have a bit of S05, as I have an APA that I'm kegging today and it's on a S05 yeast cake. I've been liking S04 lately, as it seems to leave a brilliantly clear beer with a very clean taste at 66 degrees.
That's way more crystal than I normally use in any beers- but I like the idea of 20% crystal and the Munich malt along with lots of hops.
Any thoughts, improvements, suggestions?