Amber 3

All Grain Recipe

Submitted By: fredhead (Shared)
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Batch Size: 18.00 galStyle: American Amber Ale (19A)
Boil Size: 22.00 galStyle Guide: BJCP 2015
Color: 14.8 SRMEquipment: My Equipment
Bitterness: 27.0 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 5.92 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
10 lbs 5.92 oz Pilsner (2 Row) UK (1.0 SRM) Grain 2
2 lbs 5.92 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
2 lbs 5.92 oz Munich II (Weyermann) (8.5 SRM) Grain 4
1 lbs 2.96 oz Caraaroma (Weyermann) (178.0 SRM) Grain 5
1 lbs 2.96 oz Caramunich III (Weyermann) (71.0 SRM) Grain 6
1 lbs 2.96 oz Carared (Weyermann) (24.0 SRM) Grain 7
9.48 oz Light Chocolate Malt (200.0 SRM) Grain 8
1.06 oz Chinook [12.5%] - Boil 60 min Hops 9
2.12 oz Willamette [6.4%] - Boil 10 min Hops 10
1.06 oz Chinook [12.5%] - Boil 10 min Hops 11
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
2.00 oz Centennial [8.5%] - Dry Hop 0 days Hops 13
2.00 oz Chinook [12.7%] - Dry Hop 0 days Hops 14
2.00 oz Willamette [4.4%] - Dry Hop 0 days Hops 15

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. Brewday 8/29/16 Triple batching ina single tun. Oddly under hit the mash volume, temperature was impposible to read (doug in was 166), ranging 135-143, added two liters boiling water and a 3 liter liquid decoction, hit around 145, sighed and left it. )G 1.048
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