radtad
Member
So I've decided to give it a shot at making my own recipe for a beer. I'm trying to make a sweet caramel amber ale with a little bit of spice and citrus to offset the sweetness. This is my recipe I came up with:
Batch size: 5.5 gallon
7.00 lb Caramel/Crystal Malt - 10L
4.00 lb Munich Malt - 10L
1.00 lb Honey Malt
0.75 lb Caramel Wheat Malt
0.25 lb Caravienne Malt
1.00 oz Amarillo Gold [8.50 %] (60 min)
0.50 oz Hallertauer Hersbrucker [4.00 %] (30 min)
0.25 oz Tettnang [4.50 %] (15 min)
0.25 oz Saaz [4.00 %] (5 min)
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG
Bitterness: 32.0 IBU
Est Color: 16.0 SRM
I'm wondering if this is going to be way too sweet or if anyone thinks I should substitute or increase / decrease amounts of anything in the recipe.
Any suggestions would be much appreciated.
Thanks
Batch size: 5.5 gallon
7.00 lb Caramel/Crystal Malt - 10L
4.00 lb Munich Malt - 10L
1.00 lb Honey Malt
0.75 lb Caramel Wheat Malt
0.25 lb Caravienne Malt
1.00 oz Amarillo Gold [8.50 %] (60 min)
0.50 oz Hallertauer Hersbrucker [4.00 %] (30 min)
0.25 oz Tettnang [4.50 %] (15 min)
0.25 oz Saaz [4.00 %] (5 min)
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG
Bitterness: 32.0 IBU
Est Color: 16.0 SRM
I'm wondering if this is going to be way too sweet or if anyone thinks I should substitute or increase / decrease amounts of anything in the recipe.
Any suggestions would be much appreciated.
Thanks