So first off I have to thank you guys for all the advice and tips you've given me already. They were invaluable a few months ago when I made the hop-goblin clone partial mash with my bucket kit. It came out tasty and delicious albeit with a bit of the banana ester / off-color flavor. I've let them bottle ferment for 4-6 extra weeks and they've only gotten better with age.
But the reason I post today is a good friend of mine is getting married in August and a home brew would be a fantastic gift. I just want to make sure I brew a perfect ale as the occasion demands.
He's a big fan of a brew from Buffalo NY called Trainwreck, described as a "medium-body, medium strength German Amber Ale that delivers rich, malty flavors and aroma, finishing slightly sweet with a mild, momentary toasted nut presence on the tongue." He's also an avid Sam Adams Octoberfest drinker, so clearly a malt lover.
I'm looking for some recommendations from you guys for an easy, fool-proof recipe I could make. I wouldn't be opposed to an extract only recipe to make sure it comes out delicious.
I have on hand a bunch of Muntons Chocolate Malt, Crushed Crystal Malt, Briess Dextrine Malt, and LD Carlson Irish Moss. All left over from the hop-goblin. Using up any of these leftovers in the brew would be a bonus.
But the reason I post today is a good friend of mine is getting married in August and a home brew would be a fantastic gift. I just want to make sure I brew a perfect ale as the occasion demands.
He's a big fan of a brew from Buffalo NY called Trainwreck, described as a "medium-body, medium strength German Amber Ale that delivers rich, malty flavors and aroma, finishing slightly sweet with a mild, momentary toasted nut presence on the tongue." He's also an avid Sam Adams Octoberfest drinker, so clearly a malt lover.
I'm looking for some recommendations from you guys for an easy, fool-proof recipe I could make. I wouldn't be opposed to an extract only recipe to make sure it comes out delicious.
I have on hand a bunch of Muntons Chocolate Malt, Crushed Crystal Malt, Briess Dextrine Malt, and LD Carlson Irish Moss. All left over from the hop-goblin. Using up any of these leftovers in the brew would be a bonus.