Recipe: Amercan Two Row, CaraMunich Malt, Amber Malt, CaraPils, Chocolate Malt. Bittered with Warrior hops with a late kettle addition of Centennial hops. I'll be dry hopping this one but haven't come up with hop bill yet. Fermented with White Labs American Ale yeast.
Imperial Amber Ale
Today's batch is an Imperial Amber ale. A style that's basically a pumped up version of an American Amber Ale in the same way a Double IPA is scaled up version of an IPA. More malt means bigger flavors and higher alcohol levels. More hops mean a bigger hop bitterness, flavor and aroma. A bigger, bolder Amber with emphasis on dark malt flavors and huge hop character. One of my favorite Imperial Amber Ales is Flying Mouflan by Troegs Brewing. On the dark side of the style but recently won a gold medal at GABF 2010.