Munich Falling Ale

[RHFUK]

Thought this would turn out something interesting - will post details when done.

5 gallon batch

Mash
3kg Munich Malt
700g Amber Malt
250g Caramalt
250g Crushed Crystal Malt

Mash at 68c for 90mins

Hops
1oz Pearle (70m)
0.5oz Cascade (50m)
0.5oz Cascade (30m)
0.5oz (15m)

Yeast Girvin (Nottingham strain) dry yeast
Yeast nutrient

Hit 1.050 OG (happy with that)

Will mature in demijohns with a dry hop of cascade for 2 weeks once FG hit.

I'm hoping that the Amber Malt (which I would use for an English Porter) will work with the Cascade - keen to know if anyone else has tried this combination before.

 

[RHFUK]

Here is a pic of the finished product - nice and clear and the depth of malt cuts nicely with the zingy hopping.