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Will be Brewing This Weekend - New Recipe
So after a very long break from brewing, the bug has bitten me and I'll be starting up brewing again. Hopefully our finances can keep up. 
I am going to try a new recipe that I am developing. I know the flavor that I want...think about the nuttiness and flavor of a Fat Tire combined with the creaminess of just about any Rogue Beer. I want to be lower on the bitterness, but enough there to notice that there are hops. I'm thinking a good fall beer, with the ABV right around 7% (I like strong beers).
Here's the recipe I am working on...
To Be Named...
6 lbs Liquid Amber Extract
2 lbs Dry Amber Extract
1 lb Crisp Amber Malt
.85 Barley Flaked
.15 Franco Belges Kiln Coffee
2 oz Yakima Goldings ~60min
1 oz Fuggle - 1min
WYeast 1272 American Ale II
3 Gallon boil
I'm pretty excited about it...I still want to mess with it a bit to add a bit more complexity, but I think adding the coffee grains should make for an interesting addition.
Feedback? Suggestions?
Glad to see you can brew again. I hear you there on the finances.
OK...I've already changed the recipe...screw the color, its fine if its a bit darker for the flavor I'm going for...here's the udpated recipe. I'll probably be doing a mini mash with this much specialty grain
Fat Amber
1 lb Crisp Amber Malt
1 lb Flaked Barley
.25 Franco Belges Kiln Coffee
.25 Simpsons Chocolate
6lbs Liquid Amber
2lbs dry amber
2 oz Goldings 60 min
1 oz Fuggle 1 min
1 tblsp Irish Moss at 15 min
WYeast 1272 American Ale II
Predicted Started Gravity: 1.071
Predicted Final Gravity: 1.016
that looks like a bit heavy on the hop side if you don't want it too bitter. if you are looking for not too bitter but with noticeable hops, decrease your boiling hops and increas your 15 min finishing hops.
and that FG seems a bit high, with a 16 you are going to have quite a bit of residual sugar, perhaps a bit high on the malty side. might consider trying a yeast that tolerates a bit more alchohol. something that tolerates up to 9-10% alcohol, that way you get a good finish at the ABV you want. i think that american ale II will leave you hanging in the 5-6% area.
I've been thinking about the hops...I may revise.
I already bought the yeast. Fortunately American Ale II tolerates up to 10% (http://www.wyeastlab.com/hb_yeaststrain … .cfm?ID=11). Plus I'm making a 1300 mL starter that should be kicking good when I pitch....that should be good, right?
Any other suggestions?
2.0 oz of goldings seems fine for me.
If you are concern drop to 1.5 at 60 min, then put the other 0.5 oz in at 30min.
That should smooth it would but still carry a nice goldings character
Wow...what a crazy recipe. At the last minute I decided to be crazy and added 1 lb of clear candi sugar bringing the estimated ABV up to 7.9%. I'm not going to get there as my O.G. was 1.071, but this is a crazy fermenter.
Within 7 hours of pitching I had to attach a blow-off tube!
The thing has been going like crazy for 2 full days and is just now starting to settle down. I'm looking forward to taking a gravity reading in about a week to see how much sugar those yeasties were able to devour.
At what point are you going to add the coffee beans. Has anyone else had any good results doing this?
No coffee beans will be added. The Kiln Coffee is actually a coffee flavored grain.
I know we have had extensive conversations on coffee in beer....I'll see if I can't find it...
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