Hey All,
I am going to be brewing an Amber Ale for my weddin’ in September, and wanted to see what everyone thought of the recipe. All critiques and advice are welcome. I brewed a similar version earlier this year, and had a bit too much biscuit malt. The last batch was also all Maris Otter, and I think it may have been a bit too rich tasting. Here’s what I was thinking of brewing this weekend as a test recipe:
Boil Size: 3.50 gal
Boil Time: 60 min
End of Boil Volume 3.13 gal Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 2.60 gal Est Mash Efficiency 97.5 %
Ingredients
Amt Name Type # %/IBU
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 35.1 %
2 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0
SRM) Grain 2 35.1 %
12.0 oz Munich Malt - 10L (12.0 SRM) Grain 3 13.2 %
8.0 oz Amber Malt (35.0 SRM) Grain 4 8.8 %
5.1 oz Crystal Extra Dark - 120L (Crisp) (120.0 SRM) Grain 5 5.6 %
2.1 oz Biscuit Malt (23.0 SRM) Grain 6 2.3 %
0.60 oz Perle [8.60 %] - Boil 60.0 min Hop 7 24.2 IBUs
0.50 oz Celeia [4.50 %] - Boil 15.0 min Hop 8 5.2 IBUs
0.50 oz Crystal [2.80 %] - Boil 1.0 min Hop 9 0.3 IBUs
0.25 oz Celeia [4.50 %] - Boil 1.0 min Hop 10 0.2 IBUs
0.25 oz Fuggles [4.00 %] - Boil 1.0 min Hop 11 0.2 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 12 -
Est Original Gravity: 1.054 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 6.3 %
Bitterness: 30.2 IBUs Calories: 192.7 kcal/12oz
Est Color: 12.0 SRM
Thanks a lot,
Kyle