Boleslaus
Well-Known Member
The last few beers I've made have been somewhat hoppy, mostly pales and ipa's. I want to make a somewhat sweet amber ale and I also want to try out some german ingredients. I guess I have a few questions.
Is a german amber ale just an altbier?
And take a look at this recipe and tell me what you think. I will doing PM with 4 lbs grist. I'm not sure if this is the right balance of munich and caramel, but I want it to have a full malty flavor with a hint of sweetness that will be balanced out by the noble hops. I also wanted to try out munich as a base malt.
OG: 1.047
FG: 1.013
IBU: 27
SRM: 14
4 lb. Pilsen Extra-light DME
3.25 lb. Munich 10L
10 oz CaraMunich I
2 oz Carafa I
1 oz Tettnanger (5.2%) - 60
.75 oz Tettnanger - 30
Haven't decided on the yeast yet.
Frontrunners include WLP036 & 002
Leaning towards 036 just to keep it all German.
Is a german amber ale just an altbier?
And take a look at this recipe and tell me what you think. I will doing PM with 4 lbs grist. I'm not sure if this is the right balance of munich and caramel, but I want it to have a full malty flavor with a hint of sweetness that will be balanced out by the noble hops. I also wanted to try out munich as a base malt.
OG: 1.047
FG: 1.013
IBU: 27
SRM: 14
4 lb. Pilsen Extra-light DME
3.25 lb. Munich 10L
10 oz CaraMunich I
2 oz Carafa I
1 oz Tettnanger (5.2%) - 60
.75 oz Tettnanger - 30
Haven't decided on the yeast yet.
Frontrunners include WLP036 & 002
Leaning towards 036 just to keep it all German.