OBK American Amber

All Grain Recipe

Submitted By: cmcauliffe (Shared)
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Batch Size: 3.50 galStyle: American Amber Ale (10B)
Boil Size: 4.14 galStyle Guide: BJCP 2008
Color: 14.0 SRMEquipment: My Equipment
Bitterness: 35.1 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 30.0

Amount Name Type #
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
0.75 oz Select Spalt [6.3%] - Boil 60 min Hops 3
1.00 oz Cascade [7.1%] - Boil 5 min Hops 4
1.0 pkgs California Ale (White Labs #WLP001) Yeast 5

Taste Notes

Post Fermintation, Pre bottling ------------------------------------ Great hop aroma from the cascade hops we assume. No off smells or flavours. Very clean taste, almost tastes like more of an APA, than an american amber. Reminds me of BTP Party Animal. The colour is spot on, and is really clear.


Temp after 60 mins in mash tun: 148.5f 21 brix after first running = 1.086 gravity second runnings temp:151.1f second runnings brix: 8 brix -> 1.031 gravity 1st & 2nd combined in boil pot -> 12.5 brix -> 1.048 gravity first runnings 6.6cm -> 1.58 gal second runnings -> 7inches -> 4.2 gal just before adding to carboy (no yeast added) @ 67f 13.9 Brix -> 1.055 WATER ADJUSTMENTS ----------------------------------------------- According to EZ Water Calc 30 effective alkalinity -21 RA 5.55 PH One mistake made here is that the RA should of been between 0 - 190, I didn't pay attention to this, so need to take not of this for next time http://braukaiser.com/wiki/index.php?title=Beer_color,_alkalinity_and_mash_pH Mash Water Adjustments ------------------------------- 1gr Gypsum 1gr Calc Chloride 1gr Epsom Salt Sparge Water Adjustments ------------------------------- 1gr Gypsum 1gr Calc Chloride 1gr Epsom Salt Bottle after 23 days brix @ 6.2 63.5gr of corn sugar stored @ 20c for carbination sugar calculation was based on 11L because we assumed that we had lost about 500ml to trub, but we actually ended up loosing 1.5L, we assumed this was a combination of trub and the yeast explosion on the 2nd day of fermintation. Long story short this been is probably going to be more carbinated than it should be because there was too much sugar added for the amount of liquid we had. Beer bottled on 10/15/2013 Tried one on 10/19/2013 Very lightly carbonated, still needed more time. Very clear. Had lost some of the nice citrusy hoppy flavour. Tried one on 10/25/2013 Good carbonation, still light but good enough, flavour profile still pretty much the same, definitely more malty. Clean flavour, more body, alchohol warmth after Some bottles refrigerated on .... 30 day mark: 11/15/2013 - Adding this note late, had some on day 21 and it was perfect this is probably its peak. Had some on the 30 day mark too, it was much colder than my home fridge and it was alot more bitter, seems like the cold affects the bitterness. 60 day mark: 12/15/2013

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