Author Topic: Amber recipe with leftover specialty grains ?  (Read 732 times)

Offline dzlater

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Amber recipe with leftover specialty grains ?
« on: November 03, 2012, 06:45:25 AM »
Trying to brew an Amber Ale using up the specialty grains leftovers.
Does it look OK ?
For the base malt I have a few lbs. of Canadian 2row the rest of the 8 lbs. will be made of British Pale. For yeast I can either use some harvested  Wyeast 1318 London Ale III,  or I have a packet of BRY-97 west coast Ale

O. G. 1.054
F. G. 1.013
I.B.U. 38
S.R.M.  14
Alcohol % Vol 5.4


8 lbs. of Canadian Two-Row (Mash)
.75 lbs. of British Amber (Mash)
.39 lbs. of American Crystal 120L (Mash)
.13 lbs. of British Chocolate, Pale (Mash)
.11 lbs. of British Crystal 135-165L (Mash)

.3 oz. (8.5g) of Magnum (14.5%)  boiled for 90 minutes.
1 oz. (28.3g) of Cascade (6.2%)  boiled for 20 minutes.
.5 oz. (14.2g) of Centennial (11.4%)  boiled for 10 minutes.
.5 oz. (14.2g) of Centennial (10.5%)  boiled for 0 minutes.
.5 oz. (14.2g) of Cascade (6%)  boiled for 0 minutes.

Offline chezteth

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Re: Amber recipe with leftover specialty grains ?
« Reply #1 on: November 03, 2012, 07:13:53 AM »
Looks good to me.  I would go for it.  It can be fun to make up a beer with leftovers just to see what you get.

Happy Brewing,
Brandon

Offline mpietropaoli

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Amber recipe with leftover specialty grains ?
« Reply #2 on: November 04, 2012, 09:56:55 AM »
I'd go with w coast ale.  Just did an experiment using British ale yeast in am ipas, and while they are good, the Brit ale yeast gives a weird tart character in hop-forward beers.  Recipe looks great, good luck!
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