Amber Ale today. I asked a local brewery for some tips on brewing an Amber like theirs. This is my second. My first attempt was quite close. Today I am setting off a bit on my own direction.
1052 OG, 40 IBU
67% Two-row pale
5% Munich 2
Magnum for bittering addition
Lupomax Cascade @ 5 and dry hops
Verdant IPA yeast.
That looks very similar to my version of Amber but you’re a little higher on the IBU(s). I got the technique of light and dark C malt in an Amber from Brewing Classic Styles. Some say choose one and go with it but I like that combo except I use a bit less light and a little more dark. I sub in/out Amber, Biscuit, Mecca Grade 44, DRC, etc from the base from time to time just to play.
I kegged the Schwarzbier today...Brewed on 10/3 and kegged on 10/8. Fast! I have a beer that I brewed on 10/4 and looks finished now but I want to give it another day or so, then cold crash for a couple of days before kegging.
I agree and was pleasantly surprised. The 22 grams of W34/70 chewed thru the wort nicely at 55°F. When I found out there’s room in German brewing literature for fermenting this warm I jumped on it. It’s sitting at 34°F now.
I rarely harvest yeast but I decided to keep this batch because I have a string of lagers coming after a Golden Ale which I believe will be a quick turn around.
Here’s the ferment graph on this one:
I just kicked a keg of Amber but I’ll let this Schwarzbier lager a cpl weeks before I even think about giving it a taste. I have a Golden Promise/Loral SMaSH that’ll hold me over till then.