American Amber

All Grain Recipe

Submitted By: fredhead (Shared)
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Batch Size: 11.00 galStyle: American Amber Ale (19A)
Boil Size: 13.00 galStyle Guide: BJCP 2015
Color: 17.4 SRMEquipment: My Equipment
Bitterness: 45.9 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 11.92 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
6 lbs 11.92 oz Pilsner (Weyermann) (1.7 SRM) Grain 2
1 lbs 9.41 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
1 lbs 9.39 oz Munich II (Weyermann) (8.5 SRM) Grain 4
12.28 oz Caraaroma (130.0 SRM) Grain 5
12.28 oz Caramunich III (Weyermann) (71.0 SRM) Grain 6
12.28 oz Carared (20.0 SRM) Grain 7
9.21 oz Light Chocolate Malt (200.0 SRM) Grain 8
3.07 oz Carafa I (Weyermann) (320.0 SRM) Grain 9
2.20 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 oz Cascade [9.3%] - Boil 15 min Hops 11
2.00 oz Centennial [11.1%] - Boil 15 min Hops 12
2.00 oz Willamette [4.4%] - Boil 15 min Hops 13
2 pkgs Denny's Favorite (Wyeast #1450) Yeast 14
2.00 oz Cascade [8.7%] - Dry Hop 14 days Hops 15
2.00 oz Centennial [8.5%] - Dry Hop 14 days Hops 16
2.00 oz Willamette [5.2%] - Dry Hop 14 days Hops 17

Notes

Amber balanced So 21 Cl 50. Tap Strike- CaSo 2.26 gr, CaCl .63 gr, Phos 2.34 ml Sparge- CaSo 3.37 gr, CaCl .94 gr, Phos 4.25 ml changed the boil chinook to williamette and made the 10 min at 15 for bitterness.
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