So I want to brew an american amber next, The previous amber I made was RedX, Victory and Crystal.
Though it was good I always find victory, (and amber malt) to be a bit hash.
So this time I am going to use my beloved abbey malt from weyerman. For those not familiar with it it's essentially a very pale biscuit, paler than both Belgium biscuit and victory whilst having properties similar to aromatic malt.
I want to use brown malt too, though only a small amount in lieu of the victory, as i find brown is a superior malt, much smoother and has a really unique quality.
I want to use Citra to hop, as it pairs so well with biscuit flavours
This is what I have so far
5.5lbs warminster Maris otter low color
5.5lbs weyerman abbey
1lb caramel 65L
0.5lb crisp brown
warrior at 60 mins to total a finished beer with 35IBU
0.5oz Citra 10mins
3oz citra as a hop stand
Mash at 152
Fermented with Denny's favorite
Est SG 1.050, Est FG 1.012, AVB 5.1%, 73.4% mash eff
Thoughts, comments, suggestions,
Though it was good I always find victory, (and amber malt) to be a bit hash.
So this time I am going to use my beloved abbey malt from weyerman. For those not familiar with it it's essentially a very pale biscuit, paler than both Belgium biscuit and victory whilst having properties similar to aromatic malt.
I want to use brown malt too, though only a small amount in lieu of the victory, as i find brown is a superior malt, much smoother and has a really unique quality.
I want to use Citra to hop, as it pairs so well with biscuit flavours
This is what I have so far
5.5lbs warminster Maris otter low color
5.5lbs weyerman abbey
1lb caramel 65L
0.5lb crisp brown
warrior at 60 mins to total a finished beer with 35IBU
0.5oz Citra 10mins
3oz citra as a hop stand
Mash at 152
Fermented with Denny's favorite
Est SG 1.050, Est FG 1.012, AVB 5.1%, 73.4% mash eff
Thoughts, comments, suggestions,
