First Biab- American Amber Ale

[KingPython]

I'll keep it simple.

4.0kg Ale or Pilsner Malt
0.3kg Raw Sugar
0.3kg Caraaroma\Special B

10g @ 60 Galaxy
10g @ 30 Galaxy
10g @ 15 Galaxy

US-05

I think 300g of Caraaroma could be too cloying though (never used it before).

 

[newguy]

An amber should be full bodied, sweet, and caramelly. Drop the raw sugar altogether as that will thin it out a bit. Substitute 300g of a low-moderate coloured crystal instead. I'd personally leave the caraaroma/special B, but I love the stuff. The lighter crystal will round out the flavour and offset/balance the special B.

Other than that, the recipe looks pretty good.

 

[KingPython]

Thanks newsguy.

The sugar I'll hold back on- I guess I'll use it in case effeicency goes out the window.

I think
0.3kg Light Crystal\CaraMunich I
0.1kg Caraaroma

should do it.

 

[Bribie G]

You're still not going to get anywhere near Amber. I would go for 200g dark Crystal Malt and 300g Carared for nice colour and luscious caramel maltiness. I entered an Amber in a mini comp and even that was judged too light for guidelines.

Personally I would up the base malt to 5kg as well, BIAB can handle that ok. How big's your vessel?

I'll post a picture this afternoon at beer o'clock. Too early ATM and SWMBO is right onto me at the moment.
Off to clean the ensuite now, cya later

 

[BoilerBoy]

Also a small addition of some choc or pale choc malt for colour as well will help.

BB

 

[KingPython]

Hmm I'm not sure I want to go too heavy something sessionable but I've changed the recipe:

4.0kg Ale or Pilsner Malt
.15kg Caraaroma\Special B
.25kg Carared
0.1kg Chocolate Malt

12g @ 60 Galaxy
10g @ 30 Galaxy
10g @ 15 Galaxy

US-05