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Imperial Amber Ale

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bianco152

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% 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!
 

wonderbread23

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Looks delicious. I especially love the nelson sauvin hops --- they are delicious. Only thing I'd change is moving the 30 min addition to 0 min.
 
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bianco152

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Sounds good. That would bring ms down to 21.5 IBUs. Hoping that turns out sweet but not obnoxiously sweet. Any suggestions on the yeast? I have had good luck with 530 but haven't tried 041
 
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bianco152

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Settled on this recipe...

malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
55% 17 8 Golden Promise
19% 6 0 Munich Malt
11% 3 8 Rye Malt
6% 2 0 Flaked Rye
3% 1 0 Caramel/Crystal Malt - 40L
3% 1 0 Victory Malt
3% 1 0 Golden Naked Oats
32 0

Batch size: 10.0 gallons
Original Gravity
1.077 / 18.7° Plato
(1.069 to 1.081)
Est Final Gravity
1.015 / 3.8° Plato
(1.013 to 1.017)
Color 11° SRM / 21° EBC (Copper to Red/Lt. Brown)
Mash Efficiency 75%

hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 2.0 Magnum pellet 14.2
boil 60 mins 2.0 Magnum pellet 12.0
boil 20 mins 2.0 New Zealand Nelson Sauvin pellet 13.0
boil 15 mins 2.0 New Zealand Nelson Sauvin pellet 13.0
D/H 7 days 3.0 New Zealand Nelson Sauvin pellet 13.0

Bitterness
42.1 IBU / 52 HBU

5 gallons on White Labs Belgian Ale Yeast (WLP550)
5 gallons on White Labs American Ale Yeast Blend (WLP060)

Looking for input on the mash temperature...also, what is the best way to avoid a stuck mash here? I have a pound of rice hulls...
 
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