Jonkl
Well-Known Member
I'm wanting to make a big flavor amber ale. Not your basic "add some caramel malt and a bunch of cascade hops" amber. Thoughts?
This is a 2.5-gal recipe, and the efficiency I get from mail-order grains is pretty bad right now.
OG - 1.052
IBU - 47 (A little above style, but I don't really count the FO IBUs against the style restrictions)
SRM - 15.8
6 lbs - 2-Row - 75%
12 oz - Aromatic - 9.4%
12 oz - C-60 - 9.4%
8 oz - Special Roast - 6.3%
Mashing at 152F for 60 min
60 min - 0.3 oz Centennial (16.8 IBU)
15 min - Irish moss
10 min (~11.5 IBU)
- 0.2 oz Centennial
- 0.3 oz Liberty
- 0.3 oz Pacifica
Flameout (~18.7 IBU)
- 0.5 oz Centennial
- 0.7 oz Liberty
- 0.7 oz Pacifica
I'm leaning toward WLP029 Kolsch for the yeast, but I also have some WLP013 London Ale Yeast that might be good. I'm a little on the fence about that.
Thoughts?
This is a 2.5-gal recipe, and the efficiency I get from mail-order grains is pretty bad right now.
OG - 1.052
IBU - 47 (A little above style, but I don't really count the FO IBUs against the style restrictions)
SRM - 15.8
6 lbs - 2-Row - 75%
12 oz - Aromatic - 9.4%
12 oz - C-60 - 9.4%
8 oz - Special Roast - 6.3%
Mashing at 152F for 60 min
60 min - 0.3 oz Centennial (16.8 IBU)
15 min - Irish moss
10 min (~11.5 IBU)
- 0.2 oz Centennial
- 0.3 oz Liberty
- 0.3 oz Pacifica
Flameout (~18.7 IBU)
- 0.5 oz Centennial
- 0.7 oz Liberty
- 0.7 oz Pacifica
I'm leaning toward WLP029 Kolsch for the yeast, but I also have some WLP013 London Ale Yeast that might be good. I'm a little on the fence about that.
Thoughts?