Amber Trinity

[kgb_operative]

Recipe Type

All Grain

Yeast

WLP#028

Batch Size (Gallons)

5

Original Gravity

1.051 SG

Final Gravity

1.013 SG

Boiling Time (Minutes)

60

IBU

32

Color

14 SRM

Primary Fermentation (# of Days & Temp)

~2 weeks @ 68F

Additional Fermentation

Condition in bottle

Tasting Notes

Aiming for spicy and malty with some hoppy backgroud

------------------Grain Bill----------------------
5.00 lb American Munich
1.00 lb Crystal 40L
1.00 lb American wheat
1.00 lb Rye malt
1.00 lb Flaked wheat
1.00 lb Flaked rye

----------------Hop Schedule------------------
Kent Golding 1.00 oz, 0 minutes
Perle 0.50 oz, 60 minutes
Perle 1.00 oz, 15 minutes

First Mash 5gal@148F for 60min
Second Mash 3gal@175 for 60min


I just wanted to get some feedback on this recipe that my friend and I thought up to help us use up some of the wheat/rye that we have excess of and figured this my be a good spicy/malty brew with a low ABV (compared to the BIG brews we normally drink).

 

[elproducto]

Have you brewed and drank this? Really should only be posting tried and true recipes in this section.

Maybe try the recipe/ingredients forum for feedback.

 

[kgb_operative]

Thanks, reposted to the appropriate forum

 

[kgb_operative]

Alrighty: got this one brewed, bottled and tasted. Surprisingly close to what I had anticipated it to be: mild bitterness aside very spicy notes, malty backbone and substantial mouth-feel, though head formation and retention leave something to be desired, probably due to issues with the mash equipment (ie, I broke my MLT have-way through the mash). The color is a bit darker than I anticipated, tho still in line with style guide for ambers.

I was a bit disappointed that the wheat got a bit lost in the bigger malt characters of munich and rye, but I really wasn't all that surprised. To that end, I think by dropping 2# of munich, adding 2# each wheat and rye malt, and changing the hop schedule from perle to cluster (2 oz 60~15min) I will lighten the body, bring the adjuncts more to the fore, and better balance the hop characters.

I am curious as to which yeast would best suit this bill, so I think I will split the batch into 1 gal carboys and try WLP001 (cal ale), WLP002 (eng ale), WY1010 (usa wheat), WLP028 (edinbrg ale), and WY3056 (bav wht blend). Other than big banana/clove flavors (which I don't care for, thank you very much :cross, this should cover the array of flavors that might best suit this beer ('cause I don't think that I have any real style guide that best fits this frankenbier )

All-in-all: still a very good beer for a first-time recipe, and have had requests to brew this again--so maybe the experimental brews will only end up in my fridge (oh, shucks.... )