... that doesn't need 6+ months to age out? Altho, if it DOES need to age 6+ months, I can do that too, I suppose.
I'm thinking of attempting the following next friday (when my ferment bucket should be freed up, and it will have a nice juicy US-05 yeast-cake from a simple, 5% Amber Ale):
[3 gallons into the fermenter]
[45%] 3 lbs Briess Golden Light DME
[45%] 3 lbs Briess Sparkling Amber DME
[6%] 6 oz Bairds Roasted Barley 550L
[3%] 3 oz Briess Caramel 120L
[2%] 2 oz Briess Chocolate 350L
.6 oz Magnum @ 45 minutes (33 IBU)
.7 oz Willamette @ 30 minutes (12 IBU)
1 oz Kent Goldings @ 20 minutes (15 IBU)
Software predictions -- OG: 1.090, FG:1.018, ABV: 10.3%, IBU: 60, BU/GU: 0.66, Color: 37 SRM
Other dark roasts I have available for substitutions are:
Fawcett Dark Crystal
Briess Black Malt
Briess Midnight Wheat
Other hops I have on hand are: 2 oz Perle, 2 oz Cascade
Other yeasts I have are: S-04, and Nottingham
(And if you've been following any of my misadventure posts, I now have a good way to mill my specialty grains, no more hammers, cuz that was awful!)
I'm thinking of attempting the following next friday (when my ferment bucket should be freed up, and it will have a nice juicy US-05 yeast-cake from a simple, 5% Amber Ale):
[3 gallons into the fermenter]
[45%] 3 lbs Briess Golden Light DME
[45%] 3 lbs Briess Sparkling Amber DME
[6%] 6 oz Bairds Roasted Barley 550L
[3%] 3 oz Briess Caramel 120L
[2%] 2 oz Briess Chocolate 350L
.6 oz Magnum @ 45 minutes (33 IBU)
.7 oz Willamette @ 30 minutes (12 IBU)
1 oz Kent Goldings @ 20 minutes (15 IBU)
Software predictions -- OG: 1.090, FG:1.018, ABV: 10.3%, IBU: 60, BU/GU: 0.66, Color: 37 SRM
Other dark roasts I have available for substitutions are:
Fawcett Dark Crystal
Briess Black Malt
Briess Midnight Wheat
Other hops I have on hand are: 2 oz Perle, 2 oz Cascade
Other yeasts I have are: S-04, and Nottingham
(And if you've been following any of my misadventure posts, I now have a good way to mill my specialty grains, no more hammers, cuz that was awful!)
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