All Grain Recipe
Submitted By: Hagar (Shared)
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| Brewer: Dave | |
| Batch Size: 20.00 gal | Style: American Amber Ale (19A) |
| Boil Size: 24.88 gal | Style Guide: BJCP 2015 |
| Color: 11.4 SRM | Equipment: RWD Brewing |
| Bitterness: 31.8 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 29.74 gal |
Distilled Water |
Water |
1 |
| 5.47 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 4.31 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 2.61 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 2.33 g |
Baking Soda (Mash 60 min) |
Misc |
5 |
| 21 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
6 |
| 8 lbs 3.18 oz |
Munich 10L (Briess) (10.0 SRM) |
Grain |
7 |
| 2 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
8 |
| 1 lbs |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
9 |
| 80.00 ml |
Phosphoric Acid 10% (Sparge 60 min) |
Misc |
10 |
| 2.00 oz |
Warrior [17.7%] - Boil 60 min |
Hops |
11 |
| 9.23 g |
Calcium Chloride (Boil 60 min) |
Misc |
12 |
| 7.28 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
13 |
| 4.41 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
14 |
| 3.93 g |
Baking Soda (Boil 60 min) |
Misc |
15 |
| 4.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
16 |
| 2.00 oz |
Saaz [3.2%] - Boil 15 min |
Hops |
17 |
| 1.0 pkgs |
Oslo Kveik (Bootleg Biology #BBOSL) |
Yeast |
18 |
| 12.00 ml |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
19 |
Notes
Brew day went pretty well. We need to pay more attention to kettle temps as they get close to set point. Over shot on the mash water temp and had to circulate to cool back down. As we mashed in the temp took a swing down to 147F and did get back up to 152F for half of the mash. Sparge water was also a concern as the temp got into the 190s. We need to keep the HLT at about 180F to acheve the 170F mash temp for sparge. Temp spiked up into the 180s during the sparge. Boil went well with no spills. Missed adding the whirlflock but we are going to try gelatin for fining this beer before kegging anyways. Chilling went great as we were able to get into the fermenter in the low 80s. Added the clarity ferm and yeast and stirred to mix it in. Tilt is having trouble communicating I think due to being in stainless and inside the fermentation chamber. Might look into getting the repeater. Fermentation started within the hour and was going nonstop through the next day.
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