DBM #032 - ABC Henrik Imperial Amber

All Grain Recipe

Submitted By: Zanity (Shared)
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Brewer: TDS
Batch Size: 5.55 galStyle: Wood- and Barrel-Aged Pale to Amber Beer (21A)
Boil Size: 6.60 galStyle Guide: GABF 2013
Color: 16.3 SRMEquipment: Brewster
Bitterness: 65.2 IBUsBoil Time: 90 min
Est OG: 1.076 (18.4° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 10.25 oz Pale Malt (2 Row) UK (2.5 SRM) Grain 1
1 lbs 3.74 oz Caramel/Crystal Malt - 60L (60.9 SRM) Grain 2
1 lbs 1.69 oz Caramel/Crystal Malt - 20L (15.2 SRM) Grain 3
1 lbs 1.69 oz Munich Malt - 10L (12.7 SRM) Grain 4
1.02 oz Chocolate Malt (609.1 SRM) Grain 5
1 lbs 9.75 oz Extra Light Dry Extract (4.1 SRM) Dry Extract 6
0.60 oz Chinook [13.1%] - Boil 60 min Hops 7
2.89 oz Chinook [13.1%] - Boil 10 min Hops 8
2 pkgs California Ale (White Labs #WLP001) Yeast 9
1.41 oz Amarillo [8.4%] - Dry Hop 8 days Hops 10
1.41 oz Amarillo [8.4%] - Dry Hop 6 days Hops 11

Taste Notes

Start på 18 °C, la stige til 20 °C i løpet av to dager. Tørrhumlen deles i to like deler. Tilsett første del dag 6 (etter ev. gjærhøsting), neste dag 8. Dag 11 kjøles ølet ned mot 2 °C. Fattapping dag 13.