mikfire
Well-Known Member
This started out as an Irish Red Ale. I found some recipes and then read up on the BJCP guide lines. I realized "[m]oderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops..." just isn't what I wanted.
After some research, I figured out what I really wanted was an American Amber. I checked out a few recipes on line and nothing really caught my eye.
I listened to Jamil's podcast on brewing West Coast style American Ambers. After some thought on what he was brewing and looking at the recipe, I decided it wasn't really what I wanted either. It was too big and I wasn't trying to brew anything near that hoppy.
I want a slightly large beer, so this is about 12 lb of grain for 5.5 gallons. My base malt is US 2-Row. This is an American style and I feel the base malt should reflect that. I am using a combination of Crystal 60 and 80 to get the color. I am specifically attempting to avoid the "bittersweet" flavors of the darker malts. Finally, I use a bit of Victory for chewiness.
I used the hops I have on hand. I am doing a FWH with Magnum to mellow the hop bite out a little bit, because that isn't what I want. I am using some late addition Willamette because .. um .. I have them and I want to. Finally, there is a Centennial addition right near flame out. I like Centennial, and I want as much of the flavor preserved as possible.
This is the recipe I put together, and would deeply appreciate any suggestions, feed back or pointers to better recipes. I would specifically like to make sure I will get the color I want.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Estimated OG: 1.057 SG
Estimated Color: 13.5 SRM
Estimated IBU: 38.5 IBU
Boil Time: 60 Minutes
Ingredients:
------------
10.00 lb Pale Malt (2 Row) US
1.25 lb Victory Malt
0.75 lb Crystal Malt - 60L
0.50 lb Crystal Malt - 80L
0.50 oz Magnum [14.00 %](First Wort Hop)
0.75 oz Willamette [5.50 %] (15 min)
1.25 oz Centennial [10.00 %] (5 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
60 min Add 15.63 qt of water at 74.4 C 66.8 C
After some research, I figured out what I really wanted was an American Amber. I checked out a few recipes on line and nothing really caught my eye.
I listened to Jamil's podcast on brewing West Coast style American Ambers. After some thought on what he was brewing and looking at the recipe, I decided it wasn't really what I wanted either. It was too big and I wasn't trying to brew anything near that hoppy.
I want a slightly large beer, so this is about 12 lb of grain for 5.5 gallons. My base malt is US 2-Row. This is an American style and I feel the base malt should reflect that. I am using a combination of Crystal 60 and 80 to get the color. I am specifically attempting to avoid the "bittersweet" flavors of the darker malts. Finally, I use a bit of Victory for chewiness.
I used the hops I have on hand. I am doing a FWH with Magnum to mellow the hop bite out a little bit, because that isn't what I want. I am using some late addition Willamette because .. um .. I have them and I want to. Finally, there is a Centennial addition right near flame out. I like Centennial, and I want as much of the flavor preserved as possible.
This is the recipe I put together, and would deeply appreciate any suggestions, feed back or pointers to better recipes. I would specifically like to make sure I will get the color I want.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Estimated OG: 1.057 SG
Estimated Color: 13.5 SRM
Estimated IBU: 38.5 IBU
Boil Time: 60 Minutes
Ingredients:
------------
10.00 lb Pale Malt (2 Row) US
1.25 lb Victory Malt
0.75 lb Crystal Malt - 60L
0.50 lb Crystal Malt - 80L
0.50 oz Magnum [14.00 %](First Wort Hop)
0.75 oz Willamette [5.50 %] (15 min)
1.25 oz Centennial [10.00 %] (5 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
60 min Add 15.63 qt of water at 74.4 C 66.8 C