Pimp My First Ag Recipe Attempt

[big78sam]

Hi guys,

I've previously only used recipes from the DB but want to try something specific and am after your thoughts. I want to do a simple APA (BIAB) with some nice toasty malt characteristics, something in the style of a wicked elf pale ale. I'm not sure when an APA becomes an amber ale but you get the idea. I've never used Munich before so want to make sure my quantities are right. I'm not sure how to export beersmith files into the format people post on here as I've copied the relevant details below.

4.00 kg Pale Malt, Maris Otter
0.50 kg Munich Malt
0.25 kg Amber Malt
0.25 kg Caramel/Crystal Malt - 10L
0.10 kg Chocolate Malt

Mash at 65
Horizon for bittering and then 25g of cascade at each of 20 min, 10 min and flame out
colour 13.5 SRM
OG 1.056
IBU 36.5

I've never user large quantities of Marris Otter before either so could use something like JWM traditional ale malt instead. Any thoughts are appreciated.

Thanks, Sam.

 

[Bribie G]

Maris Otter, Perle, Halcyon etc etc are just pale UK malts with their own subtle characteristics. Not much different to Aus malts. Whenever I'm doing a hop driven beer that is not specifically UK style - for example the US Ambers I've got on the go at the moment, I just use the Local product - in my case Barrett Burston Ale. Then any toasty malty extras can be added through spec grains like Munich, Caras etc.

Saves on $$ and malt miles as well :icon_cheers:

 

[big78sam]

OK, thanks bribie I'll just use JWM traditional ale as the base malt.

Does anyone have any thoughts on the amount of Munich or whether the amber malt is a good idea?