Hi all, I'm looking to make a spicy, fun amber ale for the fall, just looking for a little affirmation and comments haha
5gal BIAB
OG: 1.056
FG: 1.011
ABV: 5.9
IBU: 28 IBU
here's what i'm looking at so far:
10lbs Marris Otter- %74
2lbs Rye- %15
1lb C-60 %7
8oz Munich- %4
And maybe some black patent (about 4-6oz) to darken it up
1oz Northern Brewer @ 20
1oz Perle @ 10
1oz Northern Brewer @ 5
1oz Perle @ 0
And I was thinking about using a Belgian yeast
Thoughts?
5gal BIAB
OG: 1.056
FG: 1.011
ABV: 5.9
IBU: 28 IBU
here's what i'm looking at so far:
10lbs Marris Otter- %74
2lbs Rye- %15
1lb C-60 %7
8oz Munich- %4
And maybe some black patent (about 4-6oz) to darken it up
1oz Northern Brewer @ 20
1oz Perle @ 10
1oz Northern Brewer @ 5
1oz Perle @ 0
And I was thinking about using a Belgian yeast
Thoughts?