jpsloan
Well-Known Member
I'm about to rack one of my batches to a secondary, and thus freeing up a fermenter. Since I'm going to make a trip to the store to pick up a couple carboys, I thought I'd grab the ingredients for my next batch. I wanted to stick with the template I used for the light American Ale (extract recipe), and just do some tweaking.
The original recipe called for 6lbs light malt syrup, 1 lb crystal malt 20 (steeped), and used 1-1/4oz Chinook hops for bittering, and 1oz Cascade for flavoring. I wanted to go towards a maltier ale, and tone down the hops a little. Here's what I came up with.
6-1/2 lb amber LME
1/2 lb 20L Crystal malt
1 oz Galena hops (45 min)
1 oz Willamette hops (5 min)
Safale US #56 Dry Ale Yeast
1/4 tsp Irish Moss
It's just a minor tweak, basically I swapped out the hops, and am using amber extract instead of light. To those with more experience, is there something that you recommend adjusting?
The original recipe called for 6lbs light malt syrup, 1 lb crystal malt 20 (steeped), and used 1-1/4oz Chinook hops for bittering, and 1oz Cascade for flavoring. I wanted to go towards a maltier ale, and tone down the hops a little. Here's what I came up with.
6-1/2 lb amber LME
1/2 lb 20L Crystal malt
1 oz Galena hops (45 min)
1 oz Willamette hops (5 min)
Safale US #56 Dry Ale Yeast
1/4 tsp Irish Moss
It's just a minor tweak, basically I swapped out the hops, and am using amber extract instead of light. To those with more experience, is there something that you recommend adjusting?