0043 - Coffee Amber - Recipe

0043 - Coffee Amber

Brewer: Brett
Batch Size: 11.00 gal	Style: American Amber Ale (10B)
Boil Size: 12.66 gal	Style Guide: BJCP 2008
Color: 17.7 SRM	Equipment: My Setup - 10 Gal
Bitterness: 28.6 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.2° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.10 gal	SPARGE - SPARGE WATER	Water	1
7.55 gal	MASH - MASH WATER	Water	2
4.50 g	SPARGE - Chalk (Mash 60 min)	Misc	3
4.19 g	MASH - Chalk (Mash 60 min)	Misc	4
3.58 g	SPARGE - Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
3.33 g	MASH - Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
2.43 g	SPARGE - Salt (Mash 60 min)	Misc	7
2.26 g	MASH - Salt (Mash 60 min)	Misc	8
18 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	9
2 lbs 8.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	10
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	11
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	12
8.00 oz	Carared (20.0 SRM)	Grain	13
5.60 oz	Roasted Barley (300.0 SRM)	Grain	14
1.50 oz	Northern Brewer [9.6%] - Boil 60 min	Hops	15
2.00 oz	Cascade [5.5%] - Boil 10 min	Hops	16
2.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	17