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Old 06-04-2008, 01:55 AM   #1
BrewMunster
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May 2008
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Recipe Type: All Grain   
Yeast: California Ale Wlp001   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.058   
Final Gravity: 1.006   
IBU: 35-40   
Boiling Time (Minutes): 50   
Color: 16.8   
Primary Fermentation (# of Days & Temp): 7 at 72*F   
Secondary Fermentation (# of Days & Temp): 14 at 42*F   

Base Grain:
8 Lb 2-row (US)
1 Lb Flaked Wheat
8 Oz Dried Apricots

Specialty Grains:
1 Lb Gambrinus Honey Malt
.5 Lb Munich Malt
.25 Lb Chocolate Malt

Hops:
1 Oz Goldings (50 min)
1 Oz Williamette (20 min)
1 Oz Cascade (20 min)
.5 Oz Goldings (5 min)

Misc:
.5 Tbs Irish moss (15 min)

I made up this recipe, and was wondering if this would be considered an American amber?
Mashed at 154*F for 60 mins. Sparge temp at 170, 4 gallons.




 
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Old 07-04-2008, 05:36 PM   #2
Arneba28
 
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This falls perfectly into the acceptable range for an american amber ale. Its almost too dark but just barely there. I hope you brewed this already. The apricots sound interesting, especially mixed with chocolate malt.


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Old 07-04-2008, 06:05 PM   #3
Revvy
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I can't seem to get my tastebuds around the chocolate, even if it is such a small amount, especially with the honey and the wheat. Hve you tasted this yet?
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Old 07-04-2008, 06:08 PM   #4
Arneba28
 
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I was thinking the same, The chocolate roastyness with the apricots and honey malt I think will go pretty good together. Just as long as there all in balance, I think this recipe could be a disaster or wonderful. Anything out of balance and you get too sweet, too roasty, or too fruity.
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Old 07-04-2008, 06:18 PM   #5
Revvy
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Quote:
Originally Posted by Arneba28 View Post
I was thinking the same, The chocolate roastyness with the apricots and honey malt I think will go pretty good together. Just as long as there all in balance, I think this recipe could be a disaster or wonderful. Anything out of balance and you get too sweet, too roasty, or too fruity.
Yeah, either awesome or a disaster....

Personally if I were brewing this I would dump the chocolate, then it would be a nice summery apricot ale
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Old 07-04-2008, 06:24 PM   #6
niquejim
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I'm trying to figure how, with 1.25lbs specialty malts, you ended at 1.006 when mashed at 154. I would think you would be up in the 1.012-5 range

 
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Old 07-06-2008, 09:09 PM   #7
BrewMunster
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The chocolate malt didn't go too well with the apricots, so either take the chocolate out or the apricots. Though when I did take the first sip it was kind of interesting. Farely bitter with nice citrusy, fruity, honey flavors which blended nicley. Then when the chocolate flavor came it threw me off a bit.



 
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