i'd like to try making an amber ale but im not sure if thats any harder to do than aother kind of beer and should be kept for a different batch. if it is equally easy/difficult i think i'll go with that
1 Can of John Bull Plain Amber Extract
3lbs. Amber Dry Malt Extract.
Half of your water requirements (3 gals ) should be distilled water. ( My preference )
1- Wyeast 1056 Liquid yeast pack
1/2 oz Horizan Hops 60 Min
1 oz Cascade Hops 15 Min
1 oz Cascade Hops 5 Min
1 whirflock tablet 15 min
Bring 6 gallons of water to boil.
Turn off heat and add extracts mix until fully dissolved.
Turn heat on and return to a boil.
Once boil starts add 1/2 oz Horizan hops.
After boiling for 45 minutes add 1 oz cascade hops and 1 whirflock tablet.
After boiling for 10 more minutes add 1 oz Cascade hops.
Cool quickly to 72F.
Put in primary and add yeast. Ferment in primary for 5 days then rack to secondary
Keep in secondary for 10 days.
Prime with 1 1/4 cup light DME or 3/4 cup corn sugar.
Wait forever ( 2 weeks ) then Cheers!
i'd do an amber ale (as suggested aboce) or a nice american brown ale. if you like Guiness, try a stout. these are beers that can be drank young and they hide any flaws real well. i'd stick to ales unless you have a way to ferment cool and lager at the proper temps.