Pat's Red Amber
I'm remaking the raspberry amber, only I'm naming it something different. This time, it will be a little more hoppy with more centennial hops. I'm using a liquid yeast and the hops are leaf hops. So we can see how it changes and if it's better then before or not.
Volume: 5 gallons
Ingredients:
Malt:
6 lbs Alexander's Pale bulk malk syrup
Grains:
3/4 lbs German Wheat
1/2 lbs English Crystal
1/2 lbs German Dark
1/4 lbs Dextrin
Boiling Hops:
2 oz Centennial hops
Finishing Hops:
1 oz Mount Hood hops
Other:
60 oz Raspberries
Cooking notes:
Seaping grain for 20 minutes, boil water and pour in seaped grain, add malt and boiling hops.
Boiling for 50 minutes, add finishing hops. Once boil is done, wait to till boil stops and then add berries.
Watch series finale of friends, oh wait, that's at 9.
Wait 30 minutes and pour wort through strainer into the first fermentor.
Gravity: 1.040
Volume: 5 gallons
Ingredients:
Malt:
6 lbs Alexander's Pale bulk malk syrup
Grains:
3/4 lbs German Wheat
1/2 lbs English Crystal
1/2 lbs German Dark
1/4 lbs Dextrin
Boiling Hops:
2 oz Centennial hops
Finishing Hops:
1 oz Mount Hood hops
Other:
60 oz Raspberries
Cooking notes:
Seaping grain for 20 minutes, boil water and pour in seaped grain, add malt and boiling hops.
Boiling for 50 minutes, add finishing hops. Once boil is done, wait to till boil stops and then add berries.
Watch series finale of friends, oh wait, that's at 9.
Wait 30 minutes and pour wort through strainer into the first fermentor.
Gravity: 1.040