Byran
Well-Known Member
I like the look of that American Amber it would be caramelly for sure!Funny you ask this. I've just this minute racked a batch to secondary to get some of the yeast for another batch.
This was the recipe, it's awesome so far - the esters highlight the hops brilliantly. Ferment at least at 20C.
Amarillo & Cascade AAA (American Amber Ale)
Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 15.2 (EBC): 29.9
Bitterness (IBU): 34.5 (Average)
86.63% Pale Ale Malt
9.9% Caramunich III
2.48% Melanoidin
0.99% Roasted Barley
2.6 g/L Amarillo (9.2% Alpha) @ 15 Minutes (Boil)
1.8 g/L Cascade (5.8% Alpha) @ 15 Minutes (Boil)
Single step Infusion at 64C for 60 Minutes. Boil for 60 Minutes
Fermented at 20C with WLP009 - Australian Ale
Recipe Generated with BrewMate
And just added a cup of that yeast to this (kind of a simple AusPA to tastes just the esters, and not PoR):
Cascade CPA
Australian Pale Ale
Recipe Specs
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Batch Size (L): 17.0
Total Grain (kg): 3.700
Total Hops (g): 25.00
Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 3.2 (EBC): 6.3
Bitterness (IBU): 37.2 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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3.700 kg Pilsner (100%)
Hop Bill
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25.0 g Cascade Pellet (8.9% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
Misc Bill
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Single step Infusion at 64C for 60 Minutes.
Fermented at 20C with WLP009 - Australian Ale
Recipe Generated with BrewMate
I think its nice to make plain flavour beers for easy drinking but every time I make one I get all excited and do fancy late hop additions and dry hopping I cant help myself.
I think I have gotten a little too used to the wildly ranged flavour you can produce and am quite upset when I go to a pub that doesn't have specialty beers now...........
But of course if there is only easy drinkers on tap I cant very well go thirsty now can I?
An all malt with cascade would be pretty smooth too though, not boring.