Need some help identifying my recipe - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Need some help identifying my recipe
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 04-23-2013, 01:14 AM   #1
HandyBrewer
Recipes 
 
Aug 2012
Logan, Iowa
Posts: 22
Liked 2 Times on 2 Posts



So this might sound weird and newbish, but I want some help to classify this next brew.

If I had to take a guess, it would be a Scotch Ale but I want other's opinions to help me tell my testers (a.k.a. anyone that walks in my house) what style of beer it most resembles.

This is my recipe... (I always buy grain in full lbs, so I have some left over that I want to use)

6.5# - Pale Ale Malt 2-row
1# - Caramel Vienne 20L
1# - Caramel/Crystal 60L
.5# - Caramel/Crystal 10L

.5oz Amarillo @ 40 min
.5oz Amarillo @ 20 min

1pkg - Wyeast #1728 (Scottish Ale)

If you have suggestions for maybe a different direction to take the brew, let me know. I like getting feedback (good or bad) to help me with future brews.


__________________
Handy
--------------------------------------
New Year's resolution(s): 1) Only drink the beer I make. 2) Only retail alcoholic beverage shall be Single Malt Scotch.

 
Reply With Quote
Old 04-23-2013, 12:06 PM   #2
FlyDoctor
HBT_SUPPORTER.png
Recipes 
 
Feb 2012
Rochester, MN
Posts: 577
Liked 41 Times on 34 Posts


Looks like an American pale ale - depending on the final IBU. The American citrus hops I think are the defining feature as they are so in characteristic for British styles. The yeast isn't defining as several classic apa's and IPAs use British yeast.

 
Reply With Quote
Old 04-23-2013, 12:24 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 68,511
Liked 7368 Times on 5208 Posts


Quote:
Originally Posted by FlyDoctor View Post
Looks like an American pale ale - depending on the final IBU. The American citrus hops I think are the defining feature as they are so in characteristic for British styles. The yeast isn't defining as several classic apa's and IPAs use British yeast.
It's a too-sweet American pale, so I'd call it closest to American amber (American red). 2.5 pounds of crystal in a 9 pound batch is a LOT. That's nearly 28% of the grainbill. That's about twice as much as I'd use.

I'd definitely cut the crystal malt in half, leaving out the 20L and reducing the 60L a bit.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe for identifying unmarked dry malt extract JHoward Recipes/Ingredients 2 05-14-2012 06:19 PM
need help identifying hop jgglass Hops Growing 5 09-04-2011 03:28 AM
Helping Identifying Recipe/Beer Style cmdrico7812 Recipes/Ingredients 5 04-06-2009 11:57 PM


Forum Jump