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Pages: 1

APA yeast cake

I made my first real AG brew  this past weekend - it was an APA. I got great efficiency (83%), but need to tweak some parts of my procedure. So, I'm going to brew an American Amber Ale in a week or so; I was thinking of just racking it on top of the APA yeast cake (Wyeast 1056). I've never done that before, but I know many people have done it with good results. Anyone have any critiques/suggestions?

thanks
andrew

 

Got to agree here on the crystals/cara -- too much.

I recently made one with a similar crystal/cara mix and it was too, well, caramel.

I'd up your IBUs to high 30s/low 40s too - your balance is off for amber -- it will wind up jarbled and sweet in my opinion.

finally, it seems like you are just going to end up with darker APA. try adding in a small amount of some victory, some aromatic, or chocolate to give it a different note.

 

I would cut down on the crystal and caramunich to about 4-6 oz each and use some vienna or munich malt in its place. Maybe shave a pound off the 2row and add 3-4# of vienna or munich. Here is my amber recipe that i just dropped into a keg this morning.


1.053 sg 1.012 fg

47.4 ibu's

7# 2row
3.5# vienna
.5 pale chocolate
.5 crystal 60
4 oz aromatic malt

1.5oz cascade 60min
.50 cascade 30 min
1.5 williamette 10min

WLP001

Taste great flat!
thanks
daniel

 

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