14 replies to this topic

[Bklmt2000]

Grist:

 

5 lb pils malt

 

5 lb munich malt

 

0.5 lb C-60

 

0.5 lb wheat malt

 

0.5 oz carafa-3

 

Hops:

 

1 oz Centennial (9.1% AA, whole), FWH

 

1 oz Pilgrim (9%AA, pellet), 90 min

 

0.5 oz Cent, (9.1% AA, whole) 5 min

 

0.5 oz Cent (9.1% AA, whole) flame-out

 

OG: 1.060

IBU's: ~60

 

US-05 will handle the heavy lifting in the primary.

 

This one looked and smelled really nice going into the primary; nice saturated red/amber color, I assume from the Carafa.  Another continuing experiment in water chemistry; the wort was clear going into the primary and the first runnings tasted great.

 

Really looking forward to this one in 4-5 weeks.

[positiveContact]

wheat for protein content?  I've never confirmed if wheat = good head retention is true or not.  it kind of seems like it is.

[Bklmt2000]

Purely anecdotal, but i've found wheat malt helps head retention.

[Poptop]

Your amber post is perfect timing as I am working up a recipe for my next batch.  I have less munich and a little 60, 80 and Midnight wheat for sweetness and color.  Thinking a Columbus, Amarillo and Mosaic combo all late additions.

 

Per your recipe I'll likely up the Munich to Pale ratio.

[Bklmt2000]

Your amber post is perfect timing as I am working up a recipe for my next batch.  I have less munich and a little 60, 80 and Midnight wheat for sweetness and color.  Thinking a Columbus, Amarillo and Mosaic combo all late additions.

 

Per your recipe I'll likely up the Munich to Pale ratio.

 

Thanks, Brother Poptop.

 

I think in a recipe like this, the hops you listed above would work very well for late additions; I'd even suggest some amount of all 3.  That'd be pretty tasty.

[Big Nake]

Occasionally I make an amber ale that has quite a dark color to it, bitter it with something like Horizon or Nugget and then add a good 4-5 ounces of late hops like EKG, US Goldings, Glacier, Santiam, Crystal, etc. The next yeast to be fired up here will be Omega West Coast Ale and I plan to make some APAs, my Flat Earth Dark & Hoppy Wheat beer and probably an amber ale now that I've see this thread. The Flat Earth uses late Citra so the Amber Ale would stay on the "cleaner hop" side of things. Cheers.

[Poptop]

Fellas,

 

Do you think a lager yeast would go okay in an Amber; Columbus, Amar and Mo?  I have a slurry of 34/70 but originally thinking 05.  Just a question.

[positiveContact]

Fellas,

 

Do you think a lager yeast would go okay in an Amber; Columbus, Amar and Mo?  I have a slurry of 34/70 but originally thinking 05.  Just a question.

 

yeup.  in my IPL I wouldn't even guess it's lager yeast now other than that I can't detect any yeast derived flavors.

[Big Nake]

Fellas,
 
Do you think a lager yeast would go okay in an Amber; Columbus, Amar and Mo?  I have a slurry of 34/70 but originally thinking 05.  Just a question.

Absolutely. Call it an AMBER LAGER or just call it an AMBER and be done with it. The other day I went out to dinner and had a Pacific Wonderland Lager... this is a stretch in terms of the Amber you're talking about but it was a dry-hopped beer with a good amount of hop character and it could have easily been made with ale yeast but they used a lager yeast instead.

[Bklmt2000]

Fellas,

 

Do you think a lager yeast would go okay in an Amber; Columbus, Amar and Mo?  I have a slurry of 34/70 but originally thinking 05.  Just a question.

 

Yes.  34/70 will make a stellar amber lager with the hops you mentioned.

[Poptop]

Well that's good to know.  I haven't used any American hops with 34/70 and am sorta reluctant.  But curious.

[Bklmt2000]

Well that's good to know.  I haven't used any American hops with 34/70 and am sorta reluctant.  But curious.

 

Ain't nothin' to be worried about.  34/70 is very forgiving temp-wise.

 

I have a blonde ale/lager-ish thing on tap now that was all Liberty hops (bittering, flavor, aroma), and the beer fermented at ~60°.

 

Tastes great, and it actually reminds of several German lagers I've had over the years.

 

I also posted a pic in the pint-pic thread a few weeks ago of said blone ale/lager.

[Big Nake]

I feel like most neutral yeasts (American Ale, British Ale, most lager yeasts) can be interchangeable based on what you envision. I'm not saying they're the same but if you wanted to make a super hoppy APA or IPA beer and you just so happened to have 2278 or 2308 or whatever lager yeast running... use it. I think there are characteristics that you get from certain yeasts that you're not going to get from other yeasts (like if you wanted a pilsner and used 1028... you're just not going to get that great lagery character)... but that doesn't mean you can't do something a little off-the-map. IPLs seem to be pretty popular lately both homebrewed and commercial.

[Poptop]

Ain't nothin' to be worried about.  34/70 is very forgiving temp-wise.

I have also found this to be true and imho makes my Vienna Lager a real hit.

[Brauer]

Well that's good to know. I haven't used any American hops with 34/70 and am sorta reluctant. But curious.

The only thing I would say as a cautionary note is that I've been getting more sulfur from 34/70 than I used to get from 2124 and 830. I find that a bit harsh in combination with American hops. It ages out pretty quickly, but so do the American hops.

It's probably something peculiar to my process that stresses out the dry yeast a little too much, so, it's probably not a concern if you haven't noticed sulfur from it.