#Beersmith 3 keggle profile series#

I wanted to shoot for a cross between an amber ale and a pale ale so I could find a nice balance between the malt and hops we’re using. My favorite beers are ales in the 12-15 SRM and 30-50 IBU range. There are so many different flavors and characteristics that can be highlighted with these ingredients, and I want to explore that as much as possible.įor my first beer, I wanted to brew something that I’m comfortable with in order to get an idea of how these ingredients play with each other. Once we narrowed down and finalized the list, my initial thought was that I wanted to brew three different styles throughout the year. I think the process, while arduous at times, set us up to make some really solid beers in a decently wide range of styles. We all came in with some pretty strong opinions about certain malts, yeasts, and/or hops, so we deliberated for a while. Settling on the list of ingredients for this project was quite a task for the group.

#Beersmith 3 keggle profile series#

The rest of this series can be found here. The brewer must use all ingredients (with the exception of choosing one yeast strain). The ingredients chosen for this project were Maris Otter, White Wheat (malted), Light Munich, Amarillo, Nugget, WLP810 San Francisco Lager and WLP090 San Diego Super Yeast. More about this concept can be found here.

The goal of these limitations is to push creativity and to see what can be done within the confines of a single set of ingredients. This post is one in a series following five brewers limiting themselves to a select set of ingredients and brewing several beers each with only those ingredients.