LanMan wrote:So I have
1 lb munich malt
1 lb victory malt
1 lb crystal 40
6 lb amber lme
4 oz cascade
4 oz hallertau
us-05, nottingham
Any sugestions, how would you put this together?
I would mini mash all the munich and victory plus a quarter pound of the crystal at about 150° F for 30-45 minutes. Then drain and briefly sparge (I use a large strainer) into the brew pot. Proceed from there like you were doing a regular extract batch. Add 2 oz of the hallertau at 60 minutes, 1 ounce at 15-20 minutes and dry hop with the remaining ounce of hallertau. Save the cascade for something else. Ferment at about 67-68° F.
Assuming a 5.5 gallon batch (should get you 5 gallons into the fermenter) this will give you a gravity of around 1.050 and 37-38 IBU (assuming 4% AA).
Don't know what it would be other than some sort of english amber ale. I kept the crystal amount low since you will probably have a good amount of unfermentable sugars in the LME. How much depends on the brand. If John Bull or Laaglanders, I would skip the crystal altogether.
Keep us informed as to what you try.
Wayne
