Crazy Ivan's Amber Ale (Full Sail Clone)

All Grain Recipe

Submitted By: Jmelquist (Shared)
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Batch Size: 5.50 galStyle: American Amber Ale (10B)
Boil Size: 7.24 galStyle Guide: BJCP 2008
Color: 14.4 SRMEquipment: Justin's AG equipment 6g post boil/ 5G bottled
Bitterness: 33.8 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 14.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
4.19 oz Chocolate Malt (120.0 SRM) Grain 3
0.67 oz Cascade [5.5%] - Boil 45 min Hops 4
0.67 oz Hallertauer [4.8%] - Boil 45 min Hops 5
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.99 oz Cascade [5.5%] - Boil 10 min Hops 8
0.99 oz Hallertauer [4.8%] - Boil 10 min Hops 9
2.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 10

Notes

All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU. SG 1055, FG 1014 Ferment at 68, increase to 70 after the bulk of fermentation Starter: Boil wort for 60 minutes Mash @150 3.5 gal mash, strike 168F 5.6 gal sparge, 180 F 4 gal total (1/2 distilled water) Salts (jax) Goal Amber (balanced-brewers friend) 0 grams baking soda 4 grams calcium chloride First: 1.050 OG 1.010 FG, WLP013 needed to pitch Nottingham (first pitch didn't start over 30 hrs) Wyeast 1028 (London Ale), Wyeast 1318 (London Ale III), White Labs WLP013 (London Ale) or WLP023 (Burton Ale) yeast

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