Amber 2o curso da laje

All Grain Recipe

Submitted By: torkastor (Shared)
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Batch Size: 10.57 galStyle: American Amber Ale (6B)
Boil Size: 14.53 galStyle Guide: BJCP 1999
Color: 12.4 SRMEquipment: equipo dalaje 40L
Bitterness: 26.8 IBUsBoil Time: 70 min
Est OG: 1.059 (14.5° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.82 oz Victory Malt (30.5 SRM) Grain 1
2 lbs 3.27 oz Munich Malt (9.0 SRM) Grain 2
1 lbs 1.64 oz Aromatic Malt (26.0 SRM) Grain 3
18 lbs 11.83 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 4
1.76 oz malte escuro (antigo) (710.7 SRM) Grain 5
1 lbs 5.16 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
0.53 oz Nugget [14.7%] - Boil 70 min Hops 7
0.71 oz Centennial [11.0%] - Boil 15 min Hops 8
0.35 oz Chinook [13.0%] - Boil 15 min Hops 9
0.35 oz Columbus (Tomahawk) [14.0%] - Boil 15 min Hops 10
1.66 oz Centennial [10.0%] - Steep 0 min Hops 11

Notes

OG 1061 (14.8), +-38 L. 2o dia (3a-feira) 1055. 4o dia brix 11 (1042). 8o dia brix 9. 13o dia brix 8.6. 15o dia brix 8,4. 20o dia brix 8.8 (balde DH Centenial)

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