Autumn Amberish
#1
Posted 04 September 2015 - 08:25 AM
On my drive home yesterday, the temp dropped down to 92 F and it got me thinking of making an Amber in celebration of the cool weather. A nice malt presence but not overly IBU'd or hoppy. The following is based on what is on hand with all intentions of using up my stock. Initially my hops ended with the Motueka to go in an "Alt'ish" direction, but I haven't used Columbus in a long time and I'm jones'ing for that resiny, piney, dank flavor. I added the Mosaic for a little floral/fruit flare.
Thoughts?
Boil Size: 8.24 gal, Batch Size (fermenter): 5.25 gal, Estimated OG: 1.061 SG, Estimated Color: 13.8 SRM
Estimated IBU: 34.3 IBUs, Boil Time: 90 Minutes
5 lbs Munich Malt (9.0 SRM) Grain 1 36.9 %
5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 36.9 %
2 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 18.4 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 3.7 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.8 %
3.0 oz Brown Malt (65.0 SRM) Grain 6 1.4 %
0.60 oz Magnum [14.00 %] - Boil 60.0 min Hop 7 29.4 IBUs
1.00 oz Motueka [7.00 %] - Boil 5.0 min Hop 8 4.9 IBUs
1.00 oz Motueka [7.00 %] - Steep/Whirlpool 0.0 Hop 9 0.0 IBUs
0.50 oz Chinook [12.50 %] - Steep/Whirlpool 0.0 Hop 10 0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Steep/Wh Hop 11 0.0 IBUs
0.50 oz Mosaic [12.00 %] - Steep/Whirlpool 0.0 Hop 12 0.0 IBUs
2L starter WLP090 San Diego Super
#2
Posted 04 September 2015 - 08:37 AM
I'd be interested to see what kind of a note you get from the Brown malt when used sparingly like that. I'd also wonder if it is going to be too hoppy to notice it?
#3
Posted 04 September 2015 - 08:42 AM
#4
Posted 04 September 2015 - 09:32 AM
I added to 'warm' the color a bit, not sure if it will show up on the palate. Too hoppy? Do you mean because of the combo added in the finish?
I meant too hoppy to pick up the subtleties of the brown malt, if any.
#5
Posted 04 September 2015 - 09:56 AM
#6
Posted 04 September 2015 - 10:56 AM
Maybe I should up it a little?
IDK. Depends on if you want it for flavor or color. I have yet to use it so I can't advise but that's why I was curious.
#7
Posted 04 September 2015 - 11:12 AM
#8
Posted 04 September 2015 - 11:14 AM
my gut is you will not even notice 3oz of brown malt in that grain bill but I have been wrong about 3 dozen times today so take my thoughts with a grain of salt
#9
Posted 04 September 2015 - 02:17 PM
my gut is you will not even notice 3oz of brown malt in that grain bill but I have been wrong about 3 dozen times today so take my thoughts with a grain of salt
i agree. brown malt is fairly subdued.
#10
Posted 10 September 2015 - 06:30 AM
Was also wondering about how much is too much Columbus at zero minutes. Right now at flame out I am going to add an ounce each Amarillo and Mosaic and a 1/2 ounce Columbus. I want the dank resin in the end but don't want to overpower.
Thoughts?
#11
Posted 10 September 2015 - 06:36 AM
I get more herbal spiced orange/citrus fruit out of Columbus at FO/Whirlpool and dry. 1/2 is not too much IMO. I think the Mosaic will be the dominate one of the trio you have there.
#12
Posted 10 September 2015 - 06:40 AM
#13
Posted 10 September 2015 - 06:51 AM
Your gonna have to run with your own tastes on that one.
#14
Posted 10 September 2015 - 06:54 AM
#15
Posted 10 September 2015 - 07:01 AM
Indecision may or may not be my problem.
Been there.
#16
Posted 10 September 2015 - 07:08 AM
Indecision may or may not be my problem.
sometimes you just need to go with your gut. I'm pretty good at imagining what I get out of malts and yeast. I have a hard time with hops sometimes.
#17
Posted 10 September 2015 - 07:11 AM
#18
Posted 10 September 2015 - 07:19 AM
I tend to over due hops
No, no, whirlpool and dry is perfect timing!
#19
Posted 10 September 2015 - 07:28 AM
No, no, whirlpool and dry is perfect timing!
agree
#20
Posted 10 September 2015 - 07:46 AM
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