Whiskey
Well-Known Member
Greetings all!
I was wanting to brew a "lighter" beer, color wise at least, due to some family members refusing to try a beer darker then Samuel Adams Boston Ale. My brews thus far have been Porters and Stouts so I decided to do a Blonde Ale.
Anyways I fired up Beertools and built this recipe and I was looking for critiques.
Ingredients:
1.0 lbs American Caramel 10L
.50 Belgian Cara-Pils
1.0 German 2-row Pils
5.5 lbs Extra Light DME
1.0 oz Saaz @ Beginning of boil
1.0 oz Hallertau @ 30 mins.
Yeast: undecided, but leaning towards WY 1056 American Ale
Predicted Original Gravity 1.048
Predicted Terminal (FG) Gravity 1.011
Predicted Color 5.85 SRM
Predicted Bitterness 21 IBU (Beertools)
ABV 4.9%
I was going to steep the grains in 1 gallon of 150F water for 30 minutes. Then I was going to top off with 3 gallons of water and start the boil.
Couple of quick questions,
There has been some talk of adding DME later in the boil to keep it from caramelizing, when during the boil should I add it? 10 min? At the hot break?
Should I add the honey then too?
Should I ease off the hops a bit? The targeted drinker thinks Keystone (you read that right) is a "good beer", though they will drink Boston Lager.
Also anyone have an opinion of what yeast I should use besides WY 1056 AA?
Any suggestions of changes would be great.
I was wanting to brew a "lighter" beer, color wise at least, due to some family members refusing to try a beer darker then Samuel Adams Boston Ale. My brews thus far have been Porters and Stouts so I decided to do a Blonde Ale.
Anyways I fired up Beertools and built this recipe and I was looking for critiques.
Ingredients:
1.0 lbs American Caramel 10L
.50 Belgian Cara-Pils
1.0 German 2-row Pils
5.5 lbs Extra Light DME
1.0 oz Saaz @ Beginning of boil
1.0 oz Hallertau @ 30 mins.
Yeast: undecided, but leaning towards WY 1056 American Ale
Predicted Original Gravity 1.048
Predicted Terminal (FG) Gravity 1.011
Predicted Color 5.85 SRM
Predicted Bitterness 21 IBU (Beertools)
ABV 4.9%
I was going to steep the grains in 1 gallon of 150F water for 30 minutes. Then I was going to top off with 3 gallons of water and start the boil.
Couple of quick questions,
There has been some talk of adding DME later in the boil to keep it from caramelizing, when during the boil should I add it? 10 min? At the hot break?
Should I add the honey then too?
Should I ease off the hops a bit? The targeted drinker thinks Keystone (you read that right) is a "good beer", though they will drink Boston Lager.
Also anyone have an opinion of what yeast I should use besides WY 1056 AA?
Any suggestions of changes would be great.