I’ve been having trouble of late mastering this style. One of my all time favorites is Red Seal - and I would love to capture that malt flavor albeit with a different hop expression.
I’ve tried Denny’s Waldo Lake, Jamil’s Evil Twin and while they made good beers, it wasn’t what I was looking for.
My most recent Amber (exact recipe at home - but 2 row, Munich, C-45, C-120, melanoiden and pale chocolate) turned out to not be an amber at all - sort of in between brown and amber. An interesting beer, but way off the mark for my goal.
what would you think of this malt bill?
90% 2 row
10% Bairds 75-80L Crystal
at 1.054, it comes out to about 10.7SRM, almost double my house APA recipe color, which seems about right.
just wondering if I shouldn’t go back to simpler is better, seems to be the case with all my other recipes. could throw a little 120L or carared in there, but I’m looking for some insight.
Regarding the Amber that was more like Brown Ale. I would drop the chocolate malt and replace with Carafa Special 3. The Carafa gives color with a lot more mellow flavor. I also like carared. It helps with red color if your into that.
I like an amber that has a sweet finish. I am pretty liberal with the caramel malt. 10-15% of the bill.
I used to buy Red Seal pretty regularly, Paul. Loved the stuff. I like the idea of simplifying. I think the 90/10 2- row/C75-80 sounds good, or even a little less of the Baird’s along with some Munich and adjust SRM with Midnight Wheat or Carafa III if need be. I like the hop schedule there. I don’t think trying it with 1450 is a bad idea either though, for a slightly fuller mouthfeel.
I was at a pub a long time ago that got a fresh keg of Red Seal - just a great beer fresh. Put the semi-fresh stuff we got here in bottles to shame. I may have had a few too many. Anyway, I think simpler might be better here.
If you’re looking for a more simple grain bill like Jon suggests, I’ve made an Amber with Two-row, Maris Otter, and Crystal 120 (50/40/10). Also, I like hop bursting in an Amber.