Great job! 2x sub (personal and this one). Two questions? One, instead of adding Graham Crackers, why wouldn't you just add more of the spices that actually make a graham cracker, a graham cracker? Also, have you considered trying White Labs 002 or White Labs Irish Ale 004? My thought is that Chico is known for helping to push the hops while subduing the malt profile a bit and the two I mentioned would probably play really well with what you are trying to accomplish while highlighting the malt and spice profiles a bit more. Just a thought. Keep up the great content.
Thank you very much! I really only add the graham crackers so that for marketing purposes we can say that we use real graham crackers. I included them in the video to keep the recipe I share authentic, but if I was making this at home I would probably omit them. For the yeast, I use California Ale in this video because that is what we use as our house yeast. But, for the recipe on my website at the link in the description, I actually recommend using English Ale yeast for the exact reasons you said! Thank you again for the comment, and please let me know if you have any more questions or suggestions! Cheers!
How well do you think this recipe would for an amber ale, minus the spices of course? Would there be any changes that you think you would need to make?
I would say it depends on the type of amber ale you want to make. This recipe will produce a wonderful amber ale, but it will be very rich and malty with notes of biscuit, honey, and toffee. If you want to make more of an Irish Red styled beer, I would recommend removing the honey and biscuit malts, and adding in around 1.5% - 2% (~2 oz/ 5 gallons) of roasted barley. I would also add an extra couple of IBUs @ 60 minutes to better counter the malt sweetness. If you were wanting to make an English Bitter, I would recommend removing the honey, biscuit, and chocolate malts, using a medium crystal instead of light crystal (- 80 lovibond), and adding around 5% - 7% of Victory malt (~8 oz per 5 gallons). I would also add an extra hop addition of about 14 IBUs @ 30 minutes. If you have any additional questions or were wanting a different style, I’d be more than happy to help. You can email me at brady@thebeerjunkies.com.
its a beautiful looking beer, the color is delishious.........cheers
Great job! 2x sub (personal and this one). Two questions? One, instead of adding Graham Crackers, why wouldn't you just add more of the spices that actually make a graham cracker, a graham cracker? Also, have you considered trying White Labs 002 or White Labs Irish Ale 004? My thought is that Chico is known for helping to push the hops while subduing the malt profile a bit and the two I mentioned would probably play really well with what you are trying to accomplish while highlighting the malt and spice profiles a bit more. Just a thought. Keep up the great content.
Thank you very much! I really only add the graham crackers so that for marketing purposes we can say that we use real graham crackers. I included them in the video to keep the recipe I share authentic, but if I was making this at home I would probably omit them. For the yeast, I use California Ale in this video because that is what we use as our house yeast. But, for the recipe on my website at the link in the description, I actually recommend using English Ale yeast for the exact reasons you said! Thank you again for the comment, and please let me know if you have any more questions or suggestions! Cheers!
Great video as always! Is the chocolate malt that you use have a color of 350°F or is it more like a 200 °L?
Thank you! I use Thomas Fawcett’s chocolate malt, which is about 420 °L
How well do you think this recipe would for an amber ale, minus the spices of course? Would there be any changes that you think you would need to make?
I would say it depends on the type of amber ale you want to make. This recipe will produce a wonderful amber ale, but it will be very rich and malty with notes of biscuit, honey, and toffee.
If you want to make more of an Irish Red styled beer, I would recommend removing the honey and biscuit malts, and adding in around 1.5% - 2% (~2 oz/ 5 gallons) of roasted barley. I would also add an extra couple of IBUs @ 60 minutes to better counter the malt sweetness.
If you were wanting to make an English Bitter, I would recommend removing the honey, biscuit, and chocolate malts, using a medium crystal instead of light crystal (- 80 lovibond), and adding around 5% - 7% of Victory malt (~8 oz per 5 gallons). I would also add an extra hop addition of about 14 IBUs @ 30 minutes.
If you have any additional questions or were wanting a different style, I’d be more than happy to help. You can email me at brady@thebeerjunkies.com.