3sheetsEMJ
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- Oct 18, 2011
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Has anyone made an amber with roasted barely? I wanted a more roasted carmely taste in my amber ale so I added 4ozs. The SRM in brewbuilder came out to <17 so its in the style, plus im not worried about it being a little too dark, im just worried the flavor might be too coffee-like or roasted.
The recipe basically follows:
3.5 lb DME light 2row
2.5 lb DME sparkling amber
.5 lb crystal 60
.25 lb crystal 120
.25 lb roasted barley
Wyeast American ale 1056
Centenial and Glacier hops to come out ~30 IBUs
Now im thinking Im should have used less barely, but does anyone know how much that will affect the flavor profile?? Im also thinking of using chocolate malt as Ive heard those are great in an amber, so if anyone has experience in that please share. Thanks!
The recipe basically follows:
3.5 lb DME light 2row
2.5 lb DME sparkling amber
.5 lb crystal 60
.25 lb crystal 120
.25 lb roasted barley
Wyeast American ale 1056
Centenial and Glacier hops to come out ~30 IBUs
Now im thinking Im should have used less barely, but does anyone know how much that will affect the flavor profile?? Im also thinking of using chocolate malt as Ive heard those are great in an amber, so if anyone has experience in that please share. Thanks!
