BBC Amber Ale 4 BBL

All Grain Recipe

Submitted By: dhulama (Shared)
Members can download and share recipes

Brewer: David Hulama
Batch Size: 140.00 galStyle: American Amber Ale (10B)
Boil Size: 153.92 galStyle Guide: BJCP 2008
Color: 17.9 SRMEquipment: 4 BBL Letina Pots (163 gal) - All Grain
Bitterness: 41.3 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.014 SG (3.7° P)Fermentation: Amber Ale
ABV: 6.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
200 lbs Standard 2-Row Malt (Rahr) (2.0 SRM) Grain 1
20 lbs Amber (Crisp) (27.5 SRM) Grain 2
20 lbs Crystal Extra Dark - 120L (Crisp) (120.0 SRM) Grain 3
20 lbs Crystal Light - 45L (Crisp) (45.0 SRM) Grain 4
20 lbs Munich II (Weyermann) (8.5 SRM) Grain 5
4 lbs Pale Chocolate (Crisp) (225.0 SRM) Grain 6
12.00 oz Columbus/Tomahawk/Zeus (CTZ) [17.5%] - Boil 60 min Hops 7
12.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1 lbs 8.00 oz Cascade [6.3%] - Boil 10 min Hops 9
1 lbs 8.00 oz Centennial [8.9%] - Boil 10 min Hops 10
1 lbs 8.00 oz Cascade [6.3%] - Boil 0 min Hops 11
1 lbs 8.00 oz Centennial [8.9%] - Boil 0 min Hops 12
60 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13

Notes

Charcoal filtered City of Round Rock water Mash additions (100 gal): 30 g gypsum 25 g calcium chloride 61 ml lactic acid Finished mash water profile (ppm) Ca=96.3, Mg=17, Na=14, SO4=74.2, Cl=64.2, Bicarb=NA, SO4/Cl ratio=1.2 Sparge additions (88 gal): 26.4 g gypsum 22 g calcium chloride 65 ml lactic acid Collected 130 gal wort in fermenter Let settle and dumped 10 gal trub from cone Oxygenated wort to 12ppm DO Pitched a fresh culture of BSI Celis yeast (4 BBL pitch) Set temp to 68F to ferment for 2 days Raised 1F every day for next 3 days until reached 72 and let ferment for 2 days Lowered to 40F for ## days Transferred to BBT on:
x
This website is using cookies. More info. That's Fine