I’m working on an American Amber recipe that I’ve got a few questions on.
I’m looking for this to be hop forward and more on the bitter rather than malty side. If I split my extract and do a late addition to help with bitterness, will I be missing out on extract caramelization that would lead to a nice red color in the final beer?
Also, I’m open to any suggestions on the recipe because it’s looking a little busy right now.
Here’s what I’ve got so far for the recipe:
2.5 gal boil / 5 gal batch
Est OG 1.058
Est FG 1.016
SRM 15
IBU 61.7
BU:GU 1.06
Est ABV 5.6%
3.3 lb Amber Liquid Extract
3.3 lb Amber Liquid Extract (late addition at 7 min for bitterness)
1 lb Crystal 40L
.5 lb Crystal 120L
.5 lb Victory malt
1 oz Chocolate malt (for color)
.5 tsp Wyeast Nutrient
60 min - 1 oz Horizon 13%
10 min - 1 oz Cascade 6%
10 min - 1 oz Centennial 9%
0 min - 1 oz Cascade 6%
0 min - 1 oz Centennial 9%
2 packs Safale US-05
Thanks as always for the help!