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Old 08-29-2008, 08:22 PM   #1

So here's what I'm thinking:

Amber Ale

7 lbs Munich LME

.75 lbs Vienna Malt
.25 lbs Crystal 20L
.25 lbs Munich Malt
.25 lbs Biscuit
Steep 155F for 20 min

1oz Williamette 60min
1oz Select 30min
1oz Tettnang 10min
1oz Select 0min

Possibly some dry hopping in secondary.

I would like to have a little hop but is that too much?

thanks for reading
primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple

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Old 08-29-2008, 08:44 PM   #2
Beer is good
budbo's Avatar
Feb 2006
La Plata, MD
Posts: 2,315
Liked 13 Times on 9 Posts

This doesn't look too bad since you are using low alpha hops bout 35ish IBU?

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Old 08-29-2008, 08:46 PM   #3
HOOTER's Avatar
Mar 2008
Spokane, WA
Posts: 1,653
Liked 14 Times on 10 Posts


35 IBU's, give or take. Sounds tasty.
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
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Shorts Would Make Boners Obvious

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Old 08-29-2008, 10:57 PM   #4
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 142 Times on 105 Posts

Sounds pretty good! Amber ales can be fairly high on the hops character, as long as your grist provides a solid malt backbone and a pronounced caramel character.

In fact, your caramel character is going to be somewhat lacking for American Amber Ale with only a quarter pound of 20L crystal. I'd either up that to at least three quarters of a pound or use a half-pound of a darker, say 60L, crystal.

As it stands, I agree the recipe sounds tasty. Just needs a tweak to bring it into AAA territory.


Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 08-30-2008, 05:39 PM   #5

thanks for the posts guys! i am ramping up right not to get this baby cooking
primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple

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