% LB OZ MALT OR FERMENTABLE
57 17 0 Maris Otter
23 7 0 Munich Malt
7 2 0 Rye Malt
4 1 4 Biscuit Malt
3 1 0 Caramel/Crystal Malt - 40L
3 1 0 Golden Naked Oats
3 0 12 Belgian Special B
Mash @ 152-154F for 60 min
USE TIME OZ VARIETY FORM AA
boil 60 mins 2.0 New Zealand Nelson Sauvin pellet 14.2
boil 30 mins 2.0 New Zealand Nelson Sauvin pellet 14.2
boil 15 mins 2.0 New Zealand Nelson Sauvin pellet 14.2
dryhop 7-10 days 3.0 New Zealand Nelson Sauvin pellet 14.2
Anyone have any input on this recipe? I am going for a big malty, slightly fruity amber with dry hop aroma and flavor. I based this off one of Yooper's Amber ale recipes. Going to split into two 5-gal batches and use 2 different yeasts. One belgian and one American. For belgian, thinking about going with WLP530 Abbey Ale Yeast. For American, WLP041 Pacific Ale Yeast. Looking for slightly lower attenuation out of both yeasts, so I will probably ferment in the mid-upper 60s.
Looking for suggestions on the grain bill and which yeasts to use. Thanks!
57 17 0 Maris Otter
23 7 0 Munich Malt
7 2 0 Rye Malt
4 1 4 Biscuit Malt
3 1 0 Caramel/Crystal Malt - 40L
3 1 0 Golden Naked Oats
3 0 12 Belgian Special B
Mash @ 152-154F for 60 min
USE TIME OZ VARIETY FORM AA
boil 60 mins 2.0 New Zealand Nelson Sauvin pellet 14.2
boil 30 mins 2.0 New Zealand Nelson Sauvin pellet 14.2
boil 15 mins 2.0 New Zealand Nelson Sauvin pellet 14.2
dryhop 7-10 days 3.0 New Zealand Nelson Sauvin pellet 14.2
Anyone have any input on this recipe? I am going for a big malty, slightly fruity amber with dry hop aroma and flavor. I based this off one of Yooper's Amber ale recipes. Going to split into two 5-gal batches and use 2 different yeasts. One belgian and one American. For belgian, thinking about going with WLP530 Abbey Ale Yeast. For American, WLP041 Pacific Ale Yeast. Looking for slightly lower attenuation out of both yeasts, so I will probably ferment in the mid-upper 60s.
Looking for suggestions on the grain bill and which yeasts to use. Thanks!