Amber Ale recipe review...

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Bjornbrewer

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Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.052 SG
Estimated Color: 14.3 SRM
Estimated IBU: 34.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.71 %
1.00 lb Caraaroma (130.0 SRM) Grain 9.52 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
1.00 oz Centennial [9.00 %] (50 min) Hops 28.0 IBU
0.50 oz Cascade [6.30 %] (15 min) Hops 5.1 IBU
0.50 oz Cascade [6.30 %] (2 min) Hops 0.9 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.50 lb
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Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.13 qt of water at 173.8 F 154.0 F
10 min Mash Out Add 7.35 qt of water at 199.7 F 168.0 F



What do you all think? I've never tried CaraAroma as the only "dark" malt. I've used it for color adjustment so I'm not sure of the flavor profile, but I like the idea of adding a dark carmal flavor to it...might be intresting. Any suggestions?

Thanks! :mug:
 

Bob

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Well, given that the flavors imparted by darker crystal/caramel malts are crucial to the style, I'd say you're on to something.

I've never used that particular malt, so I can't vouch for it. The info I've found on it refers to it as a possible sub for Special B, at 130-170degL. That being the case, you might find a full pound excessive. I certainly would find crystal that dark to be overbearing at that quantity. But YMMV!

Cheers!

Bob
 

Bob

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Yeah, a half-pound each of CaraAroma and 60L ought to do nicely.

Oh, and delete the carapils. You won't need it.

Cheers,

Bob
 

Dr_Deathweed

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I have never used cararoma either, but if its like Special B NQ3X has it right, a full pound might be a bit much.

.5# caraaroma and .5# of 60L or .25#cararoma and .5# 80L would be alright, IMHO.
 

adamjab19

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With US-05 ferment cool and you will have a very clean beer. I fermented my amber at 60-62*f and it was almost lager like.
 
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