Originally Posted by chefchris
how did this turn out? brewing a hoppy amber this weekend.
That batch is 10 weeks old and it turned out awesome! I named it Reject Red Ale b/c it tastes almost exactly how I would think Sierra Nevada would brew a red ale, then promply reject it b/c it was not hoppy enough! Had that distinct flavor that I get from there beer. I can post the complete water profile but it ended up a little different than what I had posted but close enough. I brewed another Amber recently using an even more souped up Cl/SO4 ratio and it seems so far to be great as well. No more round flavors, good distinct malt and hops flavors. I think my Cl/SO4 ratio on the first one was .17 now I up the CL a bit to 50 or so and try to hit 200-250 on my SO4 which puts my ratio at around .025-.028 (I think). I actually used this on both the amber, a pale ale and an IPA.
Actually now looking at jkarp's post his is close to mine- I am a little less on the CL and a little more on the SO4. The Ca is the same and the rest is very close. Good Brewing!
Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale