Amber Ale - American MBHR 11.5 V2
All Grain Recipe
Submitted By: Brian1231 (Shared)
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Brewer: Brian | |
Batch Size: 11.50 gal | Style: American Amber Ale (19A) |
Boil Size: 14.76 gal | Style Guide: BJCP 2015 |
Color: 16.2 SRM | Equipment: Brians S.S. Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 33.0 IBUs | Boil Time: 60 min |
Est OG: 1.055 (13.6° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.017 SG (4.5° P) | Fermentation: Lager, Two Stage |
ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
26.54 gal |
Reverse Osmosis Water - treated with 10% phos acid (1/4 tsp per 5 gal) |
Water |
1 |
1.75 tsp |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
0.50 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
0.00 tsp |
Chalk (Mash 60 min) |
Misc |
4 |
7 lbs 8.00 oz |
Pale Ale (2-row) (3.0 SRM) |
Grain |
5 |
7 lbs 8.00 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
6 |
3 lbs 12.00 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
7 |
2 lbs 8.00 oz |
Cara 45 (Dingemans) (47.0 SRM) |
Grain |
8 |
1 lbs 8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
9 |
12.00 oz |
Cara 20 (Dingemans) (23.0 SRM) |
Grain |
10 |
12.00 oz |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
11 |
6.00 oz |
Crystal Extra Dark - 120L (Crisp) (120.0 SRM) |
Grain |
12 |
3.00 oz |
Special B (Dingemans) (147.5 SRM) |
Grain |
13 |
1.50 oz |
Chocolate (Crisp) (630.0 SRM) |
Grain |
14 |
1.50 oz |
Amarillo [8.2%] - First Wort |
Hops |
15 |
2.50 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
16 |
1.00 oz |
Belma [9.4%] - Boil 10 min |
Hops |
17 |
1.50 oz |
Amarillo [8.2%] - Boil 5 min |
Hops |
18 |
1.00 oz |
Citra [12.0%] - Boil 5 min |
Hops |
19 |
1.00 oz |
El Dorado [14.1%] - Steep 0 min |
Hops |
20 |
6.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
21 |
1.75 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
22 |
Taste Notes
Sweet, malty, fruity.
Next time will use WLO051 California Ale Yeast rather than WLP02 for better attenuation and drier beer.Notes
Recipe Inspired from Modern Homebrew Recipes: G. Strong ( Some Substitutions)
Use R.O. water for 100% of water volume.
Treat each 5 gallons of Reverse Osmosis Water with 1/4 tsp of 10% Phosphoric Acid.
Treat mash with Calcium Chloride per recipe ( 1 TSP per 5 or 6 gallon batch ).
Caramunich II malt and other dark grains added at Vorlauf (LHBS did not have Caramunich III). All other grains mashed. Hold back volume of water when mashing to account for dark grains not being added (1.35 quarts / lb).
This Recipe Has Not Been Rated