Amber Ale VIII - Mosaic Amber
All Grain Recipe
Submitted By: stocktrader01 (Shared)
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|Brewer: Matthew Stephens|| |
|Batch Size: 5.50 gal||Style: American Amber Ale (10B)|
|Boil Size: 7.43 gal||Style Guide: BJCP 2008|
|Color: 11.2 SRM||Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)|
|Bitterness: 29.4 IBUs||Boil 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|
||Calcium Chloride (Mash 60 min)
||Gypsum (Calcium Sulfate) (Mash 60 min)
||Pale Malt, Maris Otter (3.0 SRM)
|1 lbs 8.0 oz
||Caramel/Crystal Malt (British) - 55L (55.0 SRM)
||Munich Malt (9.0 SRM)
||Victory Malt (25.0 SRM)
||Mosaic [12.7%] - Boil 60 min
||Whirlfloc Tablet (Boil 15 min)
||Mosaic [12.7%] - Boil 15 min
||Mosaic [11.6%] - Steep 0 min
||American Ale (Wyeast Labs #1056)
||Mosaic [12.7%] - Dry Hop 7 days
Taste NotesGreat dry-hopped flavor in a sessionable biscuity amber! Everyone seems to enjoy.
NotesHops, 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.