Hello,
I've consulted these forums many times when developing my recipes and for troubleshooting of the various beers I've brewed, but I've never posted before.
So, I was wondering if all of you out there could take a look at a recipe I'm considering for an AAA. I want this to be nice and malty, with some hop flavor, aroma and bitterness. The focus should be on the malt, though; I'm aiming for a nice autumn beer.
Batch Size: 5.00 gal Style: American Amber Ale ()
Boil Size: 2.82 gal Style Guide: BJCP 1999
Color: 13.2 SRM Equipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 26.7 IBUs Boil Time: 60 min
Est OG: 1.053 (13.0° P) Mash Profile: BIAB, Full Body
Est FG: 1.017 SG (4.2° P) Fermentation: Ale, Two Stage
ABV: 4.8%
1 lbs Aromatic Malt (26.0 SRM) Grain 2
8.0 oz Amber Malt (22.0 SRM) Grain 3
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
1 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5
1.0 oz Willamette [5.5%] - Boil 60 min Hops 6
0.2 oz Willamette [5.5%] - Boil 30 min Hops 7
4 lbs Light Dry Extract [Boil for 15 min] (8.0 SRM) Grain 8
0.8 oz Willamette [5.5%] - Boil 5 min Hops 9
1 pkgs Pacific Ale (White Labs #WLP041) Yeast 10
My specific questions are these:
1) Do my specialty grains look right? Should I be using more Amber Malt?
2) Should I use Maris Otter LME instead of Golden Light DME? Is it worth the bother?
3)Should I change my mash conditions to have a lighter body? I want some residual sweetness, but I don't want the beer to be cloying or overly heavy.
Thanks!
rfsido
I've consulted these forums many times when developing my recipes and for troubleshooting of the various beers I've brewed, but I've never posted before.
So, I was wondering if all of you out there could take a look at a recipe I'm considering for an AAA. I want this to be nice and malty, with some hop flavor, aroma and bitterness. The focus should be on the malt, though; I'm aiming for a nice autumn beer.
Batch Size: 5.00 gal Style: American Amber Ale ()
Boil Size: 2.82 gal Style Guide: BJCP 1999
Color: 13.2 SRM Equipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 26.7 IBUs Boil Time: 60 min
Est OG: 1.053 (13.0° P) Mash Profile: BIAB, Full Body
Est FG: 1.017 SG (4.2° P) Fermentation: Ale, Two Stage
ABV: 4.8%
1 lbs Aromatic Malt (26.0 SRM) Grain 2
8.0 oz Amber Malt (22.0 SRM) Grain 3
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
1 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5
1.0 oz Willamette [5.5%] - Boil 60 min Hops 6
0.2 oz Willamette [5.5%] - Boil 30 min Hops 7
4 lbs Light Dry Extract [Boil for 15 min] (8.0 SRM) Grain 8
0.8 oz Willamette [5.5%] - Boil 5 min Hops 9
1 pkgs Pacific Ale (White Labs #WLP041) Yeast 10
My specific questions are these:
1) Do my specialty grains look right? Should I be using more Amber Malt?
2) Should I use Maris Otter LME instead of Golden Light DME? Is it worth the bother?
3)Should I change my mash conditions to have a lighter body? I want some residual sweetness, but I don't want the beer to be cloying or overly heavy.
Thanks!
rfsido
