New Zealand Amber Steve's Tweak 3-2018

All Grain Recipe

Submitted By: Deuceduce (Shared)
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Brewer: Steve Penn
Batch Size: 5.25 galStyle: American Amber Ale (10B)
Boil Size: 6.06 galStyle Guide: BJCP 2008
Color: 16.0 SRMEquipment: My Shit
Bitterness: 36.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Vienna Malt (3.5 SRM) Grain 3
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
0.50 oz Mosaic (HBC 369) [12.7%] - Boil 60 min Hops 5
1.00 oz Summer (Summer Saaz) [5.8%] - Boil 15 min Hops 6
1.00 oz Summer (Summer Saaz) [5.8%] - Boil 2 min Hops 7
1.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 8
1.00 oz Summer (Summer Saaz) [5.8%] - Dry Hop 0 days Hops 9

Notes

Amber based on Ambergeddon which is itself based on an ESB of about 6.5%ABV 63 deg primary Dry hopped @ 14 days for 1 day: 1oz Summer Saz (same alpha)

This Recipe Has Not Been Rated

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