AG#58 RED 2

All Grain Recipe

Submitted By: chesilboy (Shared)
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Brewer: BeerFish
Batch Size: 11.10 galStyle: American Amber Ale (10B)
Boil Size: 14.94 galStyle Guide: BJCP 2008
Color: 14.5 SRMEquipment: 300915 - (42L , 75 min, 8L BO)
Bitterness: 33.1 IBUsBoil Time: 75 min
Est OG: 1.050 (12.5° P)Mash Profile: IronBlue Mash Tun
Est FG: 1.012 SG (3.0° P)Fermentation: 14 days primary FV, no dry hop, corny keg
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 2.68 oz Propino (2.9 SRM) Grain 1
3 lbs 1.51 oz Melanoiden Malt (35.5 SRM) Grain 2
15.47 oz Crystal Malt (76.1 SRM) Grain 3
2.52 oz Carafa III (710.7 SRM) Grain 4
0.35 oz Magnum [10.5%] - Boil 75 min Hops 5
0.53 oz Amarillo [10.5%] - Boil 10 min Hops 6
0.53 oz Citra [12.7%] - Boil 10 min Hops 7
1.59 oz Amarillo [10.5%] - Boil 5 min Hops 8
1.59 oz Citra [13.7%] - Boil 5 min Hops 9
2.47 oz Amarillo [10.5%] - Steep 5 min Hops 10
2.47 oz Citra [13.7%] - Steep 5 min Hops 11
1.0 pkgs English Ale (White Labs #WLP002) Yeast 12

Notes

Yeast attenuation set to 73% to give AA of about 77% for WLP002 at 66C. Amber bitter profile. (Used balanced last time, just want to push hops a little more.) Chalk added to grain bucket. Recipe slightly modified over first RED, going for more Melanoidin and less Crystal. Slightly more hops. 390B cells required. Yeast is 3 months old, so 2 stages of 1.3 and 1.8 litres to get 397B.

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