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I recently made an amber ale. Here is the recipe I put together: 6# Amber dry extract 1# Extra light dry extract .5# Honey malt (steeped grain) .5# Caramunich (steeped grain) .5 oz Perle (50 min.) 1 oz Argentine Cascade (20 min.) .5 oz Perle (3 min.) 1/4 tsp Irish moss (10 min.) 1 oz. Sweet...

Yes, the honey malt requires steeping along with the caramunich. I've never used honey malt or recognized it in a beer so I am not sure how much is too much, or what too much even tastes like. I'll probably stick with .5# for this brew and adjust it from there. I like the hop recommendation...

I looked mostly at the American Amber Ale recipes on Brew-monkey.com and a few random ones that I googled. Definitely misunderstood what the brewers were doing with their hops; they do use bittering hops, just with relatively low alpha-acid %. I kinda forgot the boiling time has a lot to do...

Agh, I was afraid of that. Unfortunately I had the honey and caramunich milled together into one bag so I cannot easily cut down the proportion of honey malt. If I cut the amount of the grains in half would that still be better than using a pound of each? As far as the hops go, I'm not really...

Hi! I will be brewing my first amber ale soon and am looking for some feedback on my recipe: 6# Amber dry extract 1# Extra Light extract 1# Honey malt (grain) 1# Caramunich malt (48L) (grain) .25 tsp Irish moss 1 oz. Perle (8.2%) 10 min. 1 oz. Argentine Cascade (3.2%) 2-5 min...