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I am planning a small experimental 1 gallon BIAB batch of something like an Amber Ale. According to one article I've found:

Description of Typical Grain Bill

Amber Ale is traditionally made with American two row pale malt as the base, making up 60-85% of the grain bill. Medium to dark crystal malts are used to provide color and caramel flavor, typically making up 10-20% of the grain bill.

My Proposed Grain Bill

  • 2 lbs. Briess Organic 2-Row
  • 0.5 lb. Briess Caramel 60L
  • 0.5 lb. Crisp Amber Malt

If I were to follow the amounts above, which would put my base malt at 66% and medium/dark malts at 33% (higher than normal for this style), what would I get?

Would it simply be a darker than normal Amber Ale or would it cross into another style?

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    What's your desired original gravity? That would play an important role, too — determining how much by way of fermentables you should be working with. – michael t Mar 9 '17 at 17:14
  • Good point. I've plugged it in to Beer Smith and that tells me I should get an OG of around 1.057 which seems to be on the high, but acceptable end for this style. Thanks for your input. Cheers! – JT Jobe Mar 15 '17 at 11:51
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I figure approximately 20-22 SRM. You might be pushing the color a bit towards the darker end, but it will work I think. Maybe go to 7oz each of the C60 and the Amber.

| improve this answer | |
  • Thanks for your input. I'll update with the actual SRM when it's finished. Cheers! – JT Jobe Mar 15 '17 at 11:47
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    It turned out alright, a bit more roasted flavor than I would have liked, but not bad IMO. The SRM came in around 28/29. – JT Jobe Apr 30 '17 at 13:56

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