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Suggestion for my recipe - a dark Amber

Malt
11lbs
8 lbs - 2-row
2 lbs - caramel
1 lbs - black prinz

Hops
3oz hops
1 oz cascade - 40 min
1 oz citra - 20 min
1 oz cascade 5 min

Wyeast 2112

What suggestions would you have?
It’s not really a particular style, but I’ve made it before and I really like this. I’m hoping to dial this in as my “house” brew.

I’m open to any ideas and helpful critiques. - Thanks!

5 gal. batch?
1 lb. of bl. prinz? Maybe it was 1 Oz.
2 lbs. caramel ?? If so what type did you use?
More Info needed.
The hops and yeast looks very tasty!

What’s the L of the crystal malt in your recipe? 2# seems like a lot. A pound of black malt is going to make it a very, very dark amber, more like a Porter or Stout.

Here’s an Amber I brewed recently that’s pretty tasty:

6 lbs 2 Row Pale Malt US (2.0 SRM) Grain 1 67.8 %
1 lbs Barley, Flaked (1.7 SRM) Grain 2 11.3 %
1 lbs Caramunich III (60.0 SRM) Grain 3 11.3 %
4.0 oz Chocolate, Pale (215.0 SRM) Grain 4 2.8 %
9.6 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 6.8 %
0.75 oz Columbus (Tomahawk) [12.90 %] - Boil 45.0 min Hop 6 33.3 IBUs
1.00 oz Columbus (Tomahawk) [12.90 %] - Boil 5.0 min Hop 7 9.7 IBUs
1.00 oz Columbus (Tomahawk) [12.90 %] - Boil 0.0 min Hop 8 0.0 IBUs

Bitterness: 43.0 IBUs
Est Color: 12.9 SRM
Measured Original Gravity: 1.045 SG
Measured Final Gravity: 1.010 SG
Alcohol by Vol: 4.6 %

No answer from masq. about the recipe.

That look’s like a tasty Amber G.M. I love all Columbus hopped beers.
I want to brew this the next time I make an Amber. Thanks for the recipe.

[quote=“wallybeer”]5 gal. batch?
1 lb. of bl. prinz? Maybe it was 1 Oz.
2 lbs. caramel ?? If so what type did you use?
More Info needed.
The hops and yeast looks very tasty![/quote]

It’s a 5.5gal batch. Yes a pound of black prinz. And 2 lbs of carameyer 60L

The downside of that much black prinz? I sure it might be a porter in color. In essence I want to make a black amber common. Not a true style, I know.

Any advice? Other than it’s just nuts.

If you like that much crystal and black malt in your beer go ahead and use it. It’s just that you called it an amber and asked for advice, so most of the people on this board are going to tell you it’s a poor recipe for an amber.

What are you asking advice on anyways- yeast, hops, malt, water profile? etc.

[quote=“masquelle”][quote=“wallybeer”]5 gal. batch?
1 lb. of bl. prinz? Maybe it was 1 Oz.
2 lbs. caramel ?? If so what type did you use?
More Info needed.
The hops and yeast looks very tasty![/quote]

It’s a 5.5gal batch. Yes a pound of black prinz. And 2 lbs of carameyer 60L

The downside of that much black prinz? I sure it might be a porter in color. In essence I want to make a black amber common. Not a true style, I know.

Any advice? Other than it’s just nuts.[/quote]

I hope you’re shooting for a very strong beer with that much malt for a 5.5 gallon batch, because that’s what you’re going to get, if you do everything properly. BTW, a whole pound of Blackprinz malt is going to give you a black beer, not amber. But that’s a very mild malt, and it won’t give a whole lot in the way of a roasted flavor.

Thanks for all your feedback. It’s helpful. Sincerely!

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