I have been brewing extract recipes for a couple of years now and have been playing with a recipie of my own and would like some input as to what style it is, improvements to be made and the like. Here she goes...
3.3 lbs light LME
3.3 lbs amber LME
1 lb Munich malt
1 lb 60L
1/2 lb flaked oats
1 oz Willamette or equivalent
1/2 oz hallertau or equivalent
1 tsp Irish moss
1 sachet Nottingham or muntons ale yeast (depending on availability)
I steep grains for 60 mins stretch grain bag over a colander and rinse with the wort from the brew pot as I heat gently up to boiling. Add LME's. Add Willamette boil 45 mins. Add Irish moss boil 10 mins. Add hallertau boil 5 mins then terminate and cool. You know the rest.
Personally I like this brew and all my friends who have tried it like it as well. But there is always room for improvement and I really don't know what to call it. Is it an amber, a red ale, or something entirely different?
3.3 lbs light LME
3.3 lbs amber LME
1 lb Munich malt
1 lb 60L
1/2 lb flaked oats
1 oz Willamette or equivalent
1/2 oz hallertau or equivalent
1 tsp Irish moss
1 sachet Nottingham or muntons ale yeast (depending on availability)
I steep grains for 60 mins stretch grain bag over a colander and rinse with the wort from the brew pot as I heat gently up to boiling. Add LME's. Add Willamette boil 45 mins. Add Irish moss boil 10 mins. Add hallertau boil 5 mins then terminate and cool. You know the rest.
Personally I like this brew and all my friends who have tried it like it as well. But there is always room for improvement and I really don't know what to call it. Is it an amber, a red ale, or something entirely different?
