thomscottson wrote:Hey BN.
How does this recipe look for an Alaskan Amber Clone?
10 lb - 2 row
.5 lb - Crystal 60
.5 lb - Crystal 75
1 oz Cascade - 60 minutes
1 oz Saaz - 15 minutes
German Ale Yeast
Mash at 154 - 60 minutes
Mash out at 170 - 10 minutes
I'm not really allowed to go into too many specifics... but if I were cloning Amber I'd keep the malt bill even simpler than you have it with even fewer different specialty malts. Total amount of specialty is probably good...
Long ago it was bittered with cascade, Alaskan used it as main bittering except in dark beers, I think, but nowadays we switch between a couple classic high alpha hops depending on availability/price. I'd also have another charge of Saaz hops towards the end of the boil, half ounce is probably too much for both aroma additions (at our AA% anyway, which I think is 5%, though I really like Saaz so if I had my way... but you said clone).
It seems to be a common theme in recipes I've seen and we make quite a few German influenced beers, our house yeast oddly isn't of German origin (or available through WY/WL), though German is probably not a bad choice. Ferment cold.