Working on an american amber recipe that we'll be brewing in the near future. My goal is to really try and drive home some of the toffee/biscuity flavors while maybe getting some other unique flavors. While I thought of going the simple route of using a mix of varying crystal malts and victory and/or biscuit, we've done that and it was good but wanted to try something a bit more unique. Thoughts on the following? The 2 bolded grains are ones that sound very intriguing and I thought some of those characteristics would be great in an amber if we can pull them.
CaraRye - bread, coffee, dark chocolate, dried fruit, soft mouthfeel
Abbey Malt - Biscuit, honey, nuts and chocolate
Regarding the hops, still playing around with those. I think I'm going to keep the combination the same and keep the (almost) 2:1 ratio of Simcoe:Cascade. However, not sure on the hop timing yet. I might push more of those closer to the end of the boil. We just did a golden ale with hops at 5, 0, and a 20 min whirpool and not getting a whole lot from that so far, although fermentation just finished and it's not carbonated so some of that might pop more after that, but we'll see.
Back to the topic at hand, thoughts on the below?
Thanks.
Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 45 gallons
Boil Gravity: 1.054
Efficiency: 77% (ending kettle)
Hop Utilization Multiplier: 0.97
STATS:
Original Gravity: 1.056
Final Gravity: 1.012
ABV (standard): 5.79%
IBU (tinseth): 33.85
SRM (morey): 14.78
Mash pH: 5.44
FERMENTABLES:
48 lb - Pale 2-Row (53.9%)
20 lb - Abbey Malt (22.5%)
14 lb - CaraAmber (15.7%)
7 lb - CaraRye (7.9%)
HOPS:
3 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 17.39
3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 20 min, IBU: 9.55
2 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 3.51
6 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 2 min, IBU: 2.67
3 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 2 min, IBU: 0.74
CaraRye - bread, coffee, dark chocolate, dried fruit, soft mouthfeel
Abbey Malt - Biscuit, honey, nuts and chocolate
Regarding the hops, still playing around with those. I think I'm going to keep the combination the same and keep the (almost) 2:1 ratio of Simcoe:Cascade. However, not sure on the hop timing yet. I might push more of those closer to the end of the boil. We just did a golden ale with hops at 5, 0, and a 20 min whirpool and not getting a whole lot from that so far, although fermentation just finished and it's not carbonated so some of that might pop more after that, but we'll see.
Back to the topic at hand, thoughts on the below?
Thanks.
Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 45 gallons
Boil Gravity: 1.054
Efficiency: 77% (ending kettle)
Hop Utilization Multiplier: 0.97
STATS:
Original Gravity: 1.056
Final Gravity: 1.012
ABV (standard): 5.79%
IBU (tinseth): 33.85
SRM (morey): 14.78
Mash pH: 5.44
FERMENTABLES:
48 lb - Pale 2-Row (53.9%)
20 lb - Abbey Malt (22.5%)
14 lb - CaraAmber (15.7%)
7 lb - CaraRye (7.9%)
HOPS:
3 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 17.39
3 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 20 min, IBU: 9.55
2 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 3.51
6 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 2 min, IBU: 2.67
3 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 2 min, IBU: 0.74