Amber Ale VIII - Mosaic Amber

All Grain Recipe

Submitted By: stocktrader01 (Shared)
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Brewer: Matthew Stephens
Batch Size: 5.50 galStyle: American Amber Ale (10B)
Boil Size: 7.43 galStyle Guide: BJCP 2008
Color: 11.2 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 29.4 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: My Aging Profile
ABV: 5.0%Taste Rating: 40.0

Amount Name Type #
4.00 g Calcium Chloride (Mash 60 min) Misc 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs 8.00 oz Caramel/Crystal Malt (British) - 55L (55.0 SRM) Grain 4
12.00 oz Munich Malt (9.0 SRM) Grain 5
8.00 oz Victory Malt (25.0 SRM) Grain 6
0.50 oz Mosaic [12.7%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Mosaic [12.7%] - Boil 15 min Hops 9
0.50 oz Mosaic [11.6%] - Steep 0 min Hops 10
1 pkgs American Ale (Wyeast Labs #1056) Yeast 11
0.50 oz Mosaic [12.7%] - Dry Hop 7 days Hops 12

Taste Notes

Great dry-hopped flavor in a sessionable biscuity amber! Everyone seems to enjoy.


Hops, yeast, and specialty grain from DeFalcos, MOPA from inventory. Rainy day...sprinkling throughout the mash Mash: Initial temp 155°F, left lid off and stirred, at 5 minutes 153°F lid back on, stirred again at 15min 152°F, still 152°F at 45min. Lautering: Continuous tangential sparge with about 1" of water above the grain bed. Very little grain particulate to boiler. Boil: 8gal start 1.032 @ 95 = 1.037 PBG. Too much water in sparge? Boiling with near-max firing to try to concentrate wort. Ferment: Cooled to 65°F, OG=1.053, Racked on Day 8, 69°F, FG=1.013, still bubbling. Crash chilled and added gelatin, predissolved in H2O on 6-19. Keg: FG=1.013, transferred through 4x cheesecloth, star san sanitized. Noted air bubbles getting into the auto siphon - must have to do with the dP across the cheesecloth. Force carb, running at 10psi on the regulator.
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