Hi All,
After eating at my favorite local BBQ place for like the 100th time (this month, lol) and thinking about how I would love to start a Brewpub I got the idea to design a beer inspired by their food/style. Who knows, if I am ever able to realize my dream I could partner with them to sell it as their own... (ahh daydreams).
Anyhow, as I get ready to brew it I was wondering if you guys might provide input on my recipe. My target style is an American Amber with a twist... a subtle smokiness.
Smoke & Amber - All-grain
Mash:
- 5.5lbs Maris Otter Pale Malt
- 2.5lbs Caramel 40L
- 1.5lbs Rauchmalt
1oz Cascade @ 60mins
1oz Cascade @ 5mins
Wyeast 1056
The only real x-factor in this recipe is the Rauchmalt... I want there to be enough to have some underlying smokiness, but not so much that it detracts from the malty/caramel
Thanks in advance for input!
After eating at my favorite local BBQ place for like the 100th time (this month, lol) and thinking about how I would love to start a Brewpub I got the idea to design a beer inspired by their food/style. Who knows, if I am ever able to realize my dream I could partner with them to sell it as their own... (ahh daydreams).
Anyhow, as I get ready to brew it I was wondering if you guys might provide input on my recipe. My target style is an American Amber with a twist... a subtle smokiness.
Smoke & Amber - All-grain
Mash:
- 5.5lbs Maris Otter Pale Malt
- 2.5lbs Caramel 40L
- 1.5lbs Rauchmalt
1oz Cascade @ 60mins
1oz Cascade @ 5mins
Wyeast 1056
The only real x-factor in this recipe is the Rauchmalt... I want there to be enough to have some underlying smokiness, but not so much that it detracts from the malty/caramel
Thanks in advance for input!
