JakeSparrow
Well-Known Member
- Joined
- Sep 4, 2013
- Messages
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So this will be my second batch, and I'm going for a hoppy American Amber Ale. I got a feel for the "basics" of the ingredients in the style, and put this together. I'm just not sure on the amount of chocolate malt to add, and how this hop schedule will work with this style. Hopefully I'll brew this next tuesday! Lemme know if anything in the recipe could use some tweaking:
7# Pale Malt (2 row)
2# Munich Malt
1# Crystal 40L
.5# Honey Malt
.5# Crystal 120L
2 oz Chocolate Malt
.5 oz Warrior @30 min
.5 oz Simcoe
.5 oz Amarillo @10 min
.25 oz Simcoe
.25 oz Amarillo @5min
.25 oz Simcoe
.25 oz Amarillo @0min
I couldn't find BRY-97 on Beersmith 2 so I plugged in Danstar Nottingham.
Est OG: 1.058
IBUs: 39.2
Color: 15.9 SRM
Est ABV: 5.9
I might get rid of that hop schedule and go for a single hop type throughout the boil, not sure yet. Any thoughts on this?
7# Pale Malt (2 row)
2# Munich Malt
1# Crystal 40L
.5# Honey Malt
.5# Crystal 120L
2 oz Chocolate Malt
.5 oz Warrior @30 min
.5 oz Simcoe
.5 oz Amarillo @10 min
.25 oz Simcoe
.25 oz Amarillo @5min
.25 oz Simcoe
.25 oz Amarillo @0min
I couldn't find BRY-97 on Beersmith 2 so I plugged in Danstar Nottingham.
Est OG: 1.058
IBUs: 39.2
Color: 15.9 SRM
Est ABV: 5.9
I might get rid of that hop schedule and go for a single hop type throughout the boil, not sure yet. Any thoughts on this?