Carmel Amber by Kingbrian

All Grain Recipe

Submitted By: louie (Shared)
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Batch Size: 10.75 galStyle: American Amber Ale (10B)
Boil Size: 12.31 galStyle Guide: BJCP 2008
Color: 9.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 33.6 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Amount Name Type #
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1.25 oz Columbus (Tomahawk) [17.0%] - Boil 60 min Hops 3
2.00 oz Cascade [5.5%] - Boil 0 min Hops 4
1.00 oz Cascade [5.5%] - Boil 0 min Hops 5
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 6
2 lbs 4.00 oz Belgian Candi Syrup Dark D-90 (5.0 SRM) Sugar 7


brew 4/18/2013 Preboil gravity of 1.040 less the sugar in 12.5 gal Postboil 10.75 gallons at 1.050 First weekday brew day. Started at 6 pm and finished aeration at 9:30 pm. Clean-up about .5 done. All prep work done the day before measuring, sugar invert, and hop measuring. Threw 1oz cascade in at flame out b/c well I love cascade and they were in the freezer (pellets). Never use brown sugar to make invert sugar - it was like cement. Took about 20 minutes to get it out of the pyrex with boiling water. 7/01/2013: Finished first keg of this beer; it was very good. Improved alot with more time in the keg, brightened up and yeast dropped out. Pleased the non beer crowd, nothing super fancy about it, but still delicious. I would try to bring the grain bill down slightly shoot for something like 1.046 next time. I kegged the second half about a week ago and the first pint was awful. So, I'm hoping that it will clean-up in the keg also - but I'm worried it sat in the primary (HDPE bucket) for too long, let it sit there for 2 months as I was completley out of carboys & kegs. So, we'll see it did just taste very yeasty and was also super cloudy with particulate.

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