Rusty Amber Ale

All Grain Recipe

Submitted By: bluedoors (Shared)
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Brewer: Bryn
Batch Size: 6.08 galStyle: American Amber Ale (10B)
Boil Size: 8.09 galStyle Guide: BJCP 2008
Color: 14.9 SRMEquipment: AAA Rubbermaid Cooler (10 Gal) and Polarware (15 Gal) Single Batch
Bitterness: 20.9 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge - Bryn
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 5.5%Taste Rating: 35.0

Ingredients
Amount Name Type #
11.00 g PH 5.2 Stabilizer (Mash 60 min) Misc 1
8 lbs 13.10 oz Pale Malt (Barrett Burston) (2.0 SRM) Grain 2
1 lbs 1.64 oz Caramunich II (Weyermann) (63.0 SRM) Grain 3
10.58 oz Biscuit (Dingemans) (22.5 SRM) Grain 4
10.58 oz Carawheat (Weyermann) (50.0 SRM) Grain 5
7.05 oz Victory Malt (25.0 SRM) Grain 6
1.76 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 7
1.06 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 8
0.53 oz Williamette [5.5%] - Boil 20 min Hops 9
1.00 Whirlfloc Tablet (Boil 10 min) Misc 10
0.53 oz Willamette [5.5%] - Boil 5 min Hops 11
1 pkgs American Ale II (Wyeast Labs #1272) Yeast 12

Notes

Original from BYO magazine Fat Tire Clone (December): 5 gal, OG = 1.050, FG = 1.013 IBU = 19, SRM = 14, ABV = 4.7% 8# 10 oz. 2-row Pale Malt 1# Munich Malt 8 oz. Crystal Malt (80L) 6 oz. Victory Malt 0.4 oz. Target (60 min.) 0.5 oz. Willamette (10 min.) 0.5 oz. Goldings (0 min.) Wyeast 1272 or Wyeast 1792 or WLP051 Yeast