I'm new to recipe building, how's this for a malt bill for an American Strong Ale:
Pale 2-row (2.5L) - 41%
Vienna (4L) - 41%
Abbey Malt (17L) - 10%
Caramalt (20L) - 4%
Carabohemian (75L) - 4%
Aiming for ~7.5% abv. Will work out hops next.
Dunno if the Abbey malt is appropriate, but I like the description of it: "Weyermann Abbey Malt is a highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate."
Anything you'd add or remove?
Thanks.
Pale 2-row (2.5L) - 41%
Vienna (4L) - 41%
Abbey Malt (17L) - 10%
Caramalt (20L) - 4%
Carabohemian (75L) - 4%
Aiming for ~7.5% abv. Will work out hops next.
Dunno if the Abbey malt is appropriate, but I like the description of it: "Weyermann Abbey Malt is a highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate."
Anything you'd add or remove?
Thanks.