Hey There BrewCrew!
I am diving into my first truely "Original Recipe"....I started from and Idea and built grains (And Extract) around it.
I AM LOOKING FOR SUGGESTIONS AND COMMENTS so please CHIME IN!
I'm shooting for
Color & Body: a medium bodied, Dark Amber Colored Ale
Flavor Profile: nutty and sweet profile with a moderate bitterness
ABV: 5% or so
1. Too strong of an effect of Roasted Barley & Chocolate Malt on color and Flavor
2. Too Bitter from the centennial hops (I like their use in Rogue Mocha Porter)
3. Too Dark of Color and Too light of a body
5 Gal Batch Size
Partial Mash Brew
2 lbs. - Breiss 2-Row Base Malt
1 lb. - Breiss 2-Row Caramel 10L Malt (Considering 20L)
2 lbs. - Caramel Vienna Malt
0.5 oz.- Chocolate Malt
0.5 oz.- Rosted Barley
3 lbs - Muttons Dry Amber Malt Extract
1 oz. - Centennial Hops @ 60 Minutes (Possibly Change...this is a little TOO bitter)
1 oz. - Amarillo Hops @ 5 Minutes
Wyeast PacMan Ale yeast if Available otherwise Wyeast 1059
Any Help is Appreciated!