Amber 2

All Grain Recipe

Submitted By: fredhead (Shared)
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Batch Size: 12.00 galStyle: American Amber Ale (19A)
Boil Size: 13.50 galStyle Guide: BJCP 2015
Color: 13.1 SRMEquipment: My Equipment
Bitterness: 29.0 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 12.54 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
7 lbs 12.54 oz Pilsner (2 Row) UK (1.0 SRM) Grain 2
1 lbs 11.67 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
1 lbs 11.67 oz Munich II (Weyermann) (8.5 SRM) Grain 4
13.84 oz Caraaroma (Weyermann) (178.0 SRM) Grain 5
13.84 oz Caramunich III (Weyermann) (71.0 SRM) Grain 6
13.84 oz Carared (Weyermann) (24.0 SRM) Grain 7
2.00 oz Centennial [8.5%] - Boil 10 min Hops 8
2.00 oz Chinook [12.7%] - Boil 10 min Hops 9
2.00 oz Willamette [4.4%] - Boil 10 min Hops 10
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
2.00 oz Centennial [8.5%] - Dry Hop 0 days Hops 12
2.00 oz Chinook [12.7%] - Dry Hop 0 days Hops 13
2.00 oz Willamette [4.4%] - Dry Hop 0 days Hops 14

Notes

Brewday 6/20 Amber Balanced Doughed in 162.4 (+1) hit 150.4 (+.4) Lid closed7:48. added 6 ml of acid to strike water 1.6 more than BS estimated for 5.14, we had some kind of bicarbonate jump. ph 17 minute in 5.46. I left it. up the sparge acid to 6ml. preboil vol seemed high. didn't measure preboil og. preboil ph 5.49. added 5ml of acid. hit pH 5.16 before the boil. Hit boil 9:48 OG 1.046, post bil pH 5.15, pitched 26 grams us05 without rehyradtion about ten hours after brew after it had cooled to 72.
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