Wednesday, October 11, 2006

Super Amber Brown Ale - Try #2

After tasting my last try at making a really nice malty beer with not too much hop bitterness, just enough to balance it with maybe a slight hop flavour. I really want to bring out a chocolatey-roast flavour, and I'm trying to figure out how to do that. I figured adding more chocolate and roast malt might do it, but I may be wrong.
Anyway, from the first try at this I removed all the munich malt, replaced ~1/2 of the weight with pale malt, then added a dash of honey & melanoidin malts, plus upped the percentage of chocolate and roast malts. I'm going for a complex maltiness, so maybe the addition of the honey and melanoidin will help.
I may regret taking out the munich though... as you can see now only about 70% of the malt bill comes from fermentable-sugar producing malts! Luckily the blend of 2-row malt we get at the brewery gets excellent extract :).

Anyway the old recipe is here.

The new recipe is here:
2006-10-09 Super Amber II

A ProMash Brewing Session Report

Brewing Date: Monday October 09, 2006
Head Brewer: Brian Westcott
Asst Brewer:
Recipe: Super Amber II

Recipe Specifics
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 5.71

Anticipated OG: 1.062 Plato: 15.30
Anticipated SRM: 28.2

Anticipated IBU: 29.5

Brewhouse Efficiency: 85 %
Wort Boil Time: 75 Minutes

Actual OG: 1.062 Plato: 15.20

% Amount Name SRM
17.5 1.00 kg. Pale 2-row Harrington 2
56.1 3.20 kg. Pale 2 Row (Alley Kat Blend) 2
15.8 0.90 kg. Crystal 75L 75
4.0 0.23 kg. Chocolate Malt 475
2.0 0.11 kg. Honey Malt 25
2.0 0.11 kg. Melanoidin Malt 32
2.0 0.11 kg. C120 120
0.7 0.04 kg. Roasted Barley 575

Potential represented as Degrees Plato per pound per gallon.

Amount Name Form Alpha IBU Boil Time
40.00 g. Goldings - E.K. Pellet 5.50 22.8 75 min
20.00 g. Goldings - E.K. Pellet 5.50 6.6 20 min

Alley Kat Ale Yeast



Anonymous said...

It'll be interesting to see how it turns out, I'm just starting to create my own beers. Extract brewing at the minute though

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