I decided I wanted to make a black amber flavored cream ale, and to use up some of my old hops. I wanted a more pronounced hop flavor like Boston Lager.
I had made this recipe using 2-row, but wondered how swapping it for Maris Otter would make it.
Open to criticism, critique, suggestions, etc
This is a 6 gal partial mash:
4.5 lbs pilsen LME
2.75 lbs 2-row or M.O.
1 lb crystal 20
1 lb brown sugar
.75 lb midnight wheat
.5 lb crystal 80
6 oz carafoam
.25 lb carafa I spl
.25 chocolate 350
US-05
.1 oz Willamette/.4 oz Santiam & Perle @ 60 mins
.2 oz Willamette/.6 oz Santiam & Perle @ 20 mins
1.7oz Willamette @ 5 mins
1.060/1.012
6.3% ABV
40 IBU's
38 SRM
I had initially used other hops than Santiam or Perle for bittering as I thought there wasn't a flavor contribution at the 60 min addition.
I had made this recipe using 2-row, but wondered how swapping it for Maris Otter would make it.
Open to criticism, critique, suggestions, etc
This is a 6 gal partial mash:
4.5 lbs pilsen LME
2.75 lbs 2-row or M.O.
1 lb crystal 20
1 lb brown sugar
.75 lb midnight wheat
.5 lb crystal 80
6 oz carafoam
.25 lb carafa I spl
.25 chocolate 350
US-05
.1 oz Willamette/.4 oz Santiam & Perle @ 60 mins
.2 oz Willamette/.6 oz Santiam & Perle @ 20 mins
1.7oz Willamette @ 5 mins
1.060/1.012
6.3% ABV
40 IBU's
38 SRM
I had initially used other hops than Santiam or Perle for bittering as I thought there wasn't a flavor contribution at the 60 min addition.