Recipe input?

[Yooper]

I brewed an IPA today with amarillo and simcoe. And while we both are hopheads, Bob suggested for the next beer something "malty, reddish, like an American red, hoppy with cascade hops, and a malt backbone".

That sounded really good to me.

I thought about a hop-bursted American amber.

Here's my initial thought (10.5 gallons):

15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 76.4 %
2 lbs Munich Malt (9.0 SRM) Grain 2 10.2 %
1 lbs 8.0 oz Carared (Weyermann) (24.0 SRM) Grain 3 7.6 %
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 4 5.1 %
2.0 oz Chocolate (Crisp) (630.0 SRM) Grain 0.7%

2.00 oz Centennial [11.90 %] - Boil 20.0 min Hop 6 26.7 IBUs
1.00 oz Cascade Leaf [9.10 %] - Boil 15.0 min Hop 7 7.6 IBUs
1.00 oz Centennial [11.90 %] - Boil 5.0 min Hop 8 4.4 IBUs
2.00 oz Cascade Leaf [9.10 %] - Boil 0.0 min Hop 9 0.0 IBUs

Dryhop with one or the other, or both, for 5-7 days

OG 1.054
FG 1.012
IBUs 39

I was thinking of Wyeast 1450 for the yeast- partly because it accentuates the malt but fully attenuates, and partly because I have some.

On paper, this should be malt and slightly sweet but with a hoppy flavor and finish. The color should be reddish/copper.

What do you think?

 

[afr0byte]

Sounds good. I made a single-hopped amber yesterday with Wakatu hops (to ~31 IBU). The initial OG hydromter sample tasted good. I went with (6 gallons) 10lbs Rahr 2-row, 1 pound C60 (UK), .25lbs Extra Special (Briess), and 1 ounce carafa special III. I mashed at 150, so I should get down pretty dry (from 1.055). I'm fermenting with Notty at ~62.

 

[Nugent]

I like the hop additions. I've been hop bursting a lot lately and really like it.

Wow - the SRM on the Crisp chocolate is high! I was going to say that I prefer the slight dryness that roasted barley or black malt give in a red, but at that SRM ... perfect.

I'll have to get my hands on some of that - seems like 'best-of-both-worlds" stuff.

Looks delicious. Let us know how it pans out.

 

[buzzerj]

My first reaction is that you're heavy on all the Munich malts. In my view, an overhopped amber becomes more of a red IPA. Dale Anson of the It Comes in Pints blog is high on his Panama Red IPA (5 gallon recipe) which contains:

10 lbs 2-row Pale Malt (Gambrinus)
12 oz. Wheat Malt
12 oz. Crystal 60 Malt
2 oz. Chocolate Malt 350°L
1 tsp Irish Moss, 15 min
1 oz. Mt. Hood, First Wort Hops
1 oz Centennial or Nugget, 60 min
1 oz Cascade, 30 min
1 oz Mt. Hood, 5 min
1 oz Cascade, 5 min
Wyeast 1272 American Ale II yeast (starter)

O.G. 1.061 FG: 1.015 IBU: 64 SRM: 13 ABV: 5.9%
Mash at 152-154°F for 60 minutes, mash with 1.25 qts/lb., mash out for 10 minutes at 168°F.
90 minute boil
Ferment at 65°F for 12 days.
I know this is a departure from your ideas but maybe you can add a bit of munich/caramunich into something like this and have your own.

 

[Yooper]

Hmm. I didn't think 10% Munich was heavy handed. I've done it before, but not with hopbursting, and don't recall it being overdone. Thanks for the input- I'll give that some thought.

 

[buzzerj]

Well I was thinking with both the Munich and Caramunich malts you're at 15%+.