ZamaMan
Well-Known Member
Hey all,
First thanks for any input in advanced I appreciate how helpful this forum is from other ones, you guys rock! I know this question gets old but I was trying to figure out my next brew. I brewed my first batch last weekend which was a belgium golden strong ale clone of duvel. Its bubling away but will take a long time to be ready. I will also be brewing an IPA for my freinds this weekend along with something for me. (IPAs are too bitter for me)
Right now im loving ambers especially since I prefer the lower 30s IBU which ambers seem well suited for that. I would kinda like something that can be drunk young since I dont want something to hold us over soon but may end up breaking down and filling one of my kegs with beer from a micro brew to take the edge off of waiting.
Anyways I was debating between a few ambers as I want something kinda malty, and realitively hoppy.
I was looking at the brewers best red ale which I know is supossed to be good, was thinking of adding some extra hops but havent actually tasted it.
Also I was thinking of Coastarine's Kieran the Irish Immigrant American Amber Ale
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Recipe Type: Extract
Yeast: Wyeast 1056 American Ale
Batch Size (Gallons): 5
Original Gravity: 1.059
Final Gravity: 1.014
IBU: 32
Boiling Time (Minutes): 60
Color: 14 SRM
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: 3 wks @ 70 in bottle
Secondary Fermentation (# of Days & Temp): 14
The best way to buy this recipe if you're doing extract is to buy the brewer's best red ale kit plus 2lbs Light DME, 1oz Cascade, and the yeast. You can use the nottingham dry yeast that comes with the kit, or you can use wyeast 1056 and save the dry for another brew.
1lb Crystal 60L
1oz Black Patent
^Steep at 160 for 20 mins
4 lbs Light DME
3.3 lbs Pale LME
1oz Cascade (5.5%) for 60 min
1oz Willamette (4.8%) for 30 min
1oz Willamette (4.8%) for 5 min
Not sure if my LHBS has Pale LME since I dont see it on the website(but they are still working on the site so maybe) They do have the pale ale malt 2 row but I was thinking extract since this is my first batch. In case they done have it what would be a good LME to replace the pale LME with? How would Briess Sparkling Amber LME change things? Also some caramel flavor sounds like it would be nice... would you add some caramel malt 80L?
Finally
amber ale from brewing classic styles:
English Pale Ale LME (3.5*L) 6.6 lbs
Munich LME (9*L) 0.7 lb
Steeping grains:
Crystal 40 0.75lb
Crystal 120 0.5lb
Victory (28*L) 0.5lb
Hops
Horizon 13% 60min .6oz
Cascade 6% 10min .25oz
Centennial 9% 10min .25oz
Cascade 6% 0min .25oz
Centennial 9% 0min .25oz
Ferment with US-05 at 67*F
What do you guys think? Im kinda leaning towards the middle one but i dont know how to translate the ingrediants to taste so im relying on your opinons.
Also how do you feel about drinking these soon after kegging?
Thanks alot guys
Salvador
First thanks for any input in advanced I appreciate how helpful this forum is from other ones, you guys rock! I know this question gets old but I was trying to figure out my next brew. I brewed my first batch last weekend which was a belgium golden strong ale clone of duvel. Its bubling away but will take a long time to be ready. I will also be brewing an IPA for my freinds this weekend along with something for me. (IPAs are too bitter for me)
Right now im loving ambers especially since I prefer the lower 30s IBU which ambers seem well suited for that. I would kinda like something that can be drunk young since I dont want something to hold us over soon but may end up breaking down and filling one of my kegs with beer from a micro brew to take the edge off of waiting.
Anyways I was debating between a few ambers as I want something kinda malty, and realitively hoppy.
I was looking at the brewers best red ale which I know is supossed to be good, was thinking of adding some extra hops but havent actually tasted it.
Also I was thinking of Coastarine's Kieran the Irish Immigrant American Amber Ale
--------------------------------------------------------------------------------
Recipe Type: Extract
Yeast: Wyeast 1056 American Ale
Batch Size (Gallons): 5
Original Gravity: 1.059
Final Gravity: 1.014
IBU: 32
Boiling Time (Minutes): 60
Color: 14 SRM
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: 3 wks @ 70 in bottle
Secondary Fermentation (# of Days & Temp): 14
The best way to buy this recipe if you're doing extract is to buy the brewer's best red ale kit plus 2lbs Light DME, 1oz Cascade, and the yeast. You can use the nottingham dry yeast that comes with the kit, or you can use wyeast 1056 and save the dry for another brew.
1lb Crystal 60L
1oz Black Patent
^Steep at 160 for 20 mins
4 lbs Light DME
3.3 lbs Pale LME
1oz Cascade (5.5%) for 60 min
1oz Willamette (4.8%) for 30 min
1oz Willamette (4.8%) for 5 min
Not sure if my LHBS has Pale LME since I dont see it on the website(but they are still working on the site so maybe) They do have the pale ale malt 2 row but I was thinking extract since this is my first batch. In case they done have it what would be a good LME to replace the pale LME with? How would Briess Sparkling Amber LME change things? Also some caramel flavor sounds like it would be nice... would you add some caramel malt 80L?
Finally
amber ale from brewing classic styles:
English Pale Ale LME (3.5*L) 6.6 lbs
Munich LME (9*L) 0.7 lb
Steeping grains:
Crystal 40 0.75lb
Crystal 120 0.5lb
Victory (28*L) 0.5lb
Hops
Horizon 13% 60min .6oz
Cascade 6% 10min .25oz
Centennial 9% 10min .25oz
Cascade 6% 0min .25oz
Centennial 9% 0min .25oz
Ferment with US-05 at 67*F
What do you guys think? Im kinda leaning towards the middle one but i dont know how to translate the ingrediants to taste so im relying on your opinons.
Also how do you feel about drinking these soon after kegging?
Thanks alot guys
Salvador
