Toasty Spelt Amber

[eetu]

I got this weird idea of toasting some flaked spelt and use it as an adjunct in a Seasonal Amber. Perhaps some Spelt Malt to go with it, Medium Crystal Malt, maybe some Vienna or Munich to boost the maltiness.

I'm thinking Chinook+Centennial.

Anchor ale strain (Imperial Independence, Wyeast American Ale II). If feeling lazy, some dry yeast alternative.

Never brewed an American Amber before. Any suggestions or a good recipe to use as a starting point? I'm not looking to nail a certain style. I'd like it to be moderately malty/sweet, balanced bitterness, medium to medium high hop aroma and good drinkability.

 

[Miraculix]

I got this weird idea of toasting some flaked spelt and use it as an adjunct in a Seasonal Amber. Perhaps some Spelt Malt to go with it, Medium Crystal Malt, maybe some Vienna or Munich to boost the maltiness.

I'm thinking Chinook+Centennial.

Anchor ale strain (Imperial Independence, Wyeast American Ale II). If feeling lazy, some dry yeast alternative.

Never brewed an American Amber before. Any suggestions or a good recipe to use as a starting point? I'm not looking to nail a certain style. I'd like it to be moderately malty/sweet, balanced bitterness, medium to medium high hop aroma and good drinkability.

I got some spelt chocolate malt, but never tried it. Will do a small batch with it soon, just 90% mo and 10% spelt, to see how it tastes. If I would brew am Amber with it,I would also include a good portion of spelt malt for the nuttyness! I would go low on the hops, only magnum for bittering to let the malt shine.