56 ppm Ca 17 ppm Mg 15 ppm Na 75 ppm SO4 59 ppm Cl Ferment at 60°F (16°C) for 10 days, then allow to free-rise to room temperature for 7–10 days. Crash
variation on barbican
2.5# Riverbend - Chesapeake Pilsner 2# Briess Ashburne Mild 1.5# Briess Blonde RoastOat .5# Briess Victory Malt .5# Gabrinus Honey Malt .5# Great Western Crystal 40 .0625# Crisp English Brown Shooting for a toasty, spicy amber ale with toasted oat malt and cardamon additions. Hoping for more fruit and spice overtones and not a lot of bitterness.
Dad asked for a spicy amber beer. Chat GPT came up with this recipe when asked to make "the best amber ever" and were gonna put some carolina reapers in at flame out. Usually the heat boils off pretty quick and leaves a little fruity heat in the aftertaste