How would this turn out?

[mixmasterob]

6 lbs super light LME
2 lbs light DME

1 lb CaraAmber (mashed for 1 hour @ 150ish)

2 oz Centennial (6% AA) @ 60
1 oz Centennial (6% AA) @ 15
1 oz Centennial (6% AA) @ 5
2 oz Centennial (6% AA) @ 0

Yeast: Pacman harvested from bottle.

Any suggestions, changes?

 

[Retroviridae]

Looks tasty. I like Centennial. You aren't going to really be mashing the CaraAmber though - I don't think it has any enzymes. You are really just steeping it, just like any other Caramel/crystal specialty grain. I'd steep at ~160 F for 20-30min. An hour is longer than you need.

 

[mixmasterob]

You sure? My guy at the LHBS said that I needed to mash and would actually get some fermentables...

 

[EricCSU]

Could be a good beer. Why not all LME? The color change from extra pale to pale is pretty minimal.

What style or commercial beer are you shooting for?

Eric

 

[mixmasterob]

A real simple IPA. Its easier to hit 8 lbs with a mix of LME and DME with what I have access to.

 

[EricCSU]

You sure? My guy at the LHBS said that I needed to mash and would actually get some fermentables...

You could always add a pound of base malt like 2 row to your grain bag if you are concerned with diastatic power.

Eric

 

[EricCSU]

A real simple IPA. Its easier to hit 8 lbs with a mix of LME and DME.

Makes sense. You should also dry hop with a couple ounces of centennial or the hop of your choice.

Eric

 

[mixmasterob]

Makes sense. You should also dry hop with a couple ounces of centennial or the hop of your choice.

Eric

Indeed...I actually planned on it. Debating weather or not to go strictly with Centennial or dry hop with a mix of Centennial and Cascade.

 

[EricCSU]

Indeed...I actually planned on it. Debating weather or not to go strictly with Centennial or dry hop with a mix of Centennial and Cascade.

Centennial works great as a dry hop. I believe that Bell's Two Hearted Ale uses all centennial (correct me if I am wrong). You could also use cascade or Amarillo, which will give a similiar but slightly different aroma. A lot of great IPA recipes use those three hops, so you really can't go wrong.

Eric

 

[Retroviridae]

If you lookup CaraAmber on the Weyermann website, they say use it at max 20% of the mash. That's because it lacks enzymes, like any caramel/crystal malt. So either steep it to get color/flavor, or add base malt to provide enzymes.