Asylum88
Member
Hi All,
Below is the extract recipe I created myself from scratch using Brewers Friend. I already brewed this last night and it is now fermenting. I want this to be an IPA but might of used too much steeping grains and may be too malty/sweet for an IPA. Would this be an American Amber Ale instead? What do you guys think of this recipe?
Batch size:
2 gallons
Starting Water:
2.5 gallons
Fermentables:
3.15lbs of Maillard Malts Gold Extract - 4L 36PPG
0.5lbs of crushed Briess 10L Caramel Crystal Malt (this was steeped until close to boil)
Hops:
0.1oz Amarillo 7.8AA - 60min
1oz Cascade 7.2AA - 15min
2oz Cascade 7.2AA - 1min
3oz Amarillo 7.8AA - 1min
Finings:
Half a Whirlfloc tablet at 10min left in boil
Yeast:
Safale US-05 American Ale Yeast - Dry
I did not rehydrate. I just poured on top of wort evenly. I never rehydrate dry yeast.
Final ABV should be 6.2 percent
IBU around 60
Below is the extract recipe I created myself from scratch using Brewers Friend. I already brewed this last night and it is now fermenting. I want this to be an IPA but might of used too much steeping grains and may be too malty/sweet for an IPA. Would this be an American Amber Ale instead? What do you guys think of this recipe?
Batch size:
2 gallons
Starting Water:
2.5 gallons
Fermentables:
3.15lbs of Maillard Malts Gold Extract - 4L 36PPG
0.5lbs of crushed Briess 10L Caramel Crystal Malt (this was steeped until close to boil)
Hops:
0.1oz Amarillo 7.8AA - 60min
1oz Cascade 7.2AA - 15min
2oz Cascade 7.2AA - 1min
3oz Amarillo 7.8AA - 1min
Finings:
Half a Whirlfloc tablet at 10min left in boil
Yeast:
Safale US-05 American Ale Yeast - Dry
I did not rehydrate. I just poured on top of wort evenly. I never rehydrate dry yeast.
Final ABV should be 6.2 percent
IBU around 60