Backing into recipe ideas based on on-hand supply of cascade hops and S-04 yeast that daughter has for 1 gallon batch. Any recipe suggestions out there?
OG 1.056
~40-45 IBU
2row @ ~75%
Munich @ ~ 10%
Flaked Wheat @ ~ 7%
C20 @ ~ 5%
Carapils @ ~ 3%
All Cascade:
20 IBU @ top of boil
10 IBU @ 10
10 IBU in whirlpool/hopstand
Dry Hop w/ 5 points remaining in expected FG
If you can get Citra and Mosaic add it at half rate in whirlpool and dry hop. If not, you’ll make a classic APA.
Cheers!
Another take on this…leave out wheat and carapils, increase pale malt to compensate, dry hop cold post fermentation
Just drop everything but the 2 row @ 90% and add 10% Carahell - hop at the IBU’s suggested by Brew Bama and dry hop as Denny suggested, pulling the dry hops after 2 days total time on the beer.
I think the classic balance for an American Amber (assuming 1.050 SG) is around 75% pale ale malt, 15% Munich and 10% crystal. If you go with lighter crystal, a little midnight wheat or carafa or something like that can go a long way for color. Or you can cut some of the crystal with carapils and then you might need a little carafa or something to get the color you want. If you’re shooting for a bigger beer, increasing the base malt(s) is usually better than increasing everything, as a high gravity beer with 10% crystal can be cloying.
I did a simple recipe as I have a ton of Cascade pellets myself. 10 pounds of 2 row, 12 ounces of Crystal 15. Half an ounce of Magnum to bitter then 2 ounce of Cascade at 10, 5 and 0. Dry hopped with another 2 ounces for 4 or 5 days. Used Bry97 for the yeast, so maybe this isn’t good for the S04, never used it.