Hopped Amber(FT/DFH)

All Grain Recipe

Submitted By: tkshowers (Shared)
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Brewer: Travis Showers
Batch Size: 5.00 galStyle: American Amber Ale ( 6B)
Boil Size: 6.43 galStyle Guide: BJCP 1999
Color: 8.2 SRMEquipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Bitterness: 72.8 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: My Aging Profile
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 10.08 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
8.00 oz Munich Malt (9.0 SRM) Grain 4
6.08 oz Biscuit Malt (23.0 SRM) Grain 5
1.12 oz Chocolate Malt (350.0 SRM) Grain 6
0.75 oz Warrior [16.4%] - Boil 60 min Hops 7
0.50 oz Amarillo Gold [8.5%] - Boil 35 min Hops 8
0.50 oz Simcoe [12.0%] - Boil 30 min Hops 9
1.00 tsp Irish Moss (Boil 15 min) Misc 10
1 pkgs Fat Tire (Wyeast Labs #WYXL1792) Yeast 11
1.00 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 12
0.50 oz Simcoe [12.0%] - Dry Hop 3 days Hops 13

Notes

The beer needs to age for several months to really reach it's potential Hops were added as continous- first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuosly added, starting at 35 minutes. Starter used, as pacman was reused. Fermentation started within 3 hours, at a nice steady rate for 6-8 days. F.g. was a bit low- ?temperature problems in the mash? I wanted the f.g. to be a bit higher and tried to mash at 153-154. Still, the f.g was a bit lower than I wanted at 1.010. I wanted it to be around 1.018.