2016 02 06 - American Amber 
All Grain Recipe
Submitted By: uminocha (Shared)
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| Brewer: U. Minocha | |
| Batch Size: 5.00 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 1999 |
| Color: 14.5 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 26.9 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.1° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.018 SG (4.5° P) | Fermentation: Ale, Single Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 12.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
| 8.00 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
3 |
| 4.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
| 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 1.00 oz |
Willamette [5.5%] - First Wort |
Hops |
6 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.00 oz |
Willamette [5.5%] - Steep 60 min |
Hops |
8 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
9 |
Taste Notes
2013 03 - NHC Competition - 23.5 overall
good head; too roasty for style; too dark for style; had clove/phenol-like flavor - used chlorinated water at sparge at Bob's
2016 03 - GRiST Competition - 21 - 22- 22
missing the expected hop aroma; hop aroma faded quickly leaving malt; good head retention
bitterness and malt balanced; clove/phenol-like; plasticy off-flavor;Notes
Made with Bob Purdy on Feb 6, 2016
Mash 145F for 15 min and 155F for 45 min
Mashout at 170 and it sat for ~1.5 hr due to tech difficulties with Bob's rig
Yeast used Wyeast American Ale 1056 Lot#: 0717010 (MFG: Jan 10, 2016)
OG = 1.044 @90F; pH after mash out = 6.02
2016 02 25 - added 170 g corn sugar. Sugar solution was hot when I added and had trouble during bottling because I think the yeast got active, started making CO2 and hindered the bottle siphon-filling.
1.016 @68 degF; pH=4.66This Recipe Has Not Been Rated
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