American Amber Ale - two quick queries

[Adr_0]

I'm doing an AAA on the weekend, more as a first run for the new rig than as a proper beer to try, so I am just using (mostly) leftovers:

17L
3kg Perle malt (all I have) 83.9%
400g Munich II 11.2%
125g carawheat (all I'm willing to spare) 3.5%
50g roast barley 1.4%

Target about 1048 assuming 75%eff, mash at 68°C

US Northern Brewer to about 18-20IBU, 60min
Equal Cascade/Motueka at 15min for 12IBU
Equal Cascade/Motueka at flameout, maybe 5-10g each

US-05

I have looked at DrSmurto's light amber and the JSAA clone, but the ingredients don't really suit whatI hhave. Bugger about the Willamette as that would be great.

Anyway:
1) Would roast barley or carafa sp1 be more appropriate for an amber, given the other ingredients?
2) I've only ever used NB as a single bittering addition. Will it work with those hops as is or is there a better schedule?

Cheers,

Adro
equal Cascade/motueka at flameout

 

[mxd]

carafa sp1 would be the appropriate, the hops look fine (you chill ?)

 

[labrooy]

Carafa Special is suitable for this style. You are lacking a high enough proportion of Caramel/Crystal for this style, though if you are simply using leftovers then so be it.
Hop combination is fine.

 

[Dan Pratt]

The hops look fine, good bittering charge from the NB @ 60m + the cascade/motueka combo will add the nice citrus note that the style often has. Personally I would match the flameout amounts to the same as the 15min addition and also dry hop for 7days after ferment, but thats my preference.

The malt bill though is a little off track, usually a 10% crystal malt bill is what will balance the bitterness, with only 3.5% coming from the carawheat it will not get that full caramel finish. If you can get 250-300g of crystal 40L (95ebc) then it will certainly get the malt profile balanced. The RB can be used in small amounts and I would say that under 2% is just that.

I think that without the required % crystal malt it will seem more of a bitter ale or pale ale.

 

[Adr_0]

Cool, ok, will throw a bit more carawheat in then. The Munich I will help but at 10% it is really not enough.

Mxd - yep, I'm one of those old fashioned/impatient types that likes to get the yeast in ASAP.

Thanks for the tips guys...

EDIT : I will probably lift to 250g (8%). I would think with this, the 68°C mmash temp and the Munich I it would have a nice body and sweetness to balance the hops. Or more?