Alexander's American Amber Ale v2.11

All Grain Recipe

Submitted By: alexnder (Shared)
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Brewer: Scott Alexander
Batch Size: 10.00 galStyle: American Amber Ale ( 6B)
Boil Size: 12.57 galStyle Guide: BJCP 1999
Color: 10.4 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 39.8 IBUsBoil Time: 60 min
Est OG: 1.051 (12.5° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 4.7%Taste Rating: 43.0

Amount Name Type #
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
13 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2
5 lbs Munich 10L (Briess) (10.0 SRM) Grain 3
2 lbs Crystal Light - 40L (Crisp) (45.0 SRM) Grain 4
1.00 oz Cascade [6.4%] - Boil 60 min Hops 5
2.00 oz Centennial [10.0%] - Boil 30 min Hops 6
2.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Williamette [4.7%] - Boil 1 min Hops 8
1 pkgs East Coast Ale (White Labs #WLP008) Yeast 9

Taste Notes

"It's like a Sam Adams with flavor" -Chip (friend of mine who is now brewing because of this recipe)


8-5-07: Brew shop did not have Centennial so sub. for 1oz Columbus, slighlty higher AA. Made starter night before using 1/3c extra pale DME in 500ml. Mash tun may not have been preheated as much as possible. Stiking at 150 mash temp went to 122. Elec thermometer may be off. Insterted copper coil and ran 150 water through to attempt to bring up. Held for 40 like that. Added 212 to mash bringing temp up to 150 according to analog thermometer and holding for 40 min. Starch test showed negative at end. Sparged with 180-190 water until it ran clear filling brewpot to 6 gal. Grains had no sweetness. Hop schedule went according to recipe. Color in carboy is darker than expected. Pitched at 83, a little high but, needed to go to bed. By 9am next morning, visible large clumps of yeast circulating throughout. Second time 2011 Brewed at Boat CLub. OG not quite there but in tolerance. 1 week in primary, 2 in secondary. 10/16/11 FG 1.020 2 weeks later. Still high, not sweet and a little too bitter finish. :( Only Sub in original recipe was Columbus for Centennial 10/22/11 - FG 1.018 @ 60F after another week in secondary. Kegging. Bitter mellowed a little. 03/24/2012 - Used a new product (for me) in mash, Five Star ph5.2. Seemed to work well! Mash was spot on temp in the new mash tun (wrapped a plastic 15G LME barrel in attic bubble insulation). OG came out higher than estimate. Had a starter on the stir plate from the day before and by morning it was blowing off into the milk jug from the carboy.