Broken Leg House Amber

All Grain Recipe

Submitted By: dhouse19 (Shared)
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Batch Size: 5.25 gal	Style: American Amber Ale (10B)
Boil Size: 6.37 gal	Style Guide: BJCP 2008
Color: 15.2 SRM	Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 38.5 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.4° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.2° P)	Fermentation: Ale, Two Stage
ABV: 4.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
2 lbs	Munich Malt (9.0 SRM)	Grain	2
1 lbs 4.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	3
1 lbs	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	4
1.50 oz	Willamette [4.9%] - First Wort	Hops	5
1.00 oz	Willamette [4.9%] - Boil 10 min	Hops	6
0.50 oz	Cascade [5.5%] - Boil 5 min	Hops	7
0.50 oz	Cascade [5.5%] - Boil 1 min	Hops	8
0.50 oz	Willamette [4.9%] - Steep 0 min	Hops	9
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	10
1.00 oz	Cascade [5.5%] - Dry Hop 7 days	Hops	11
1.00 oz	Willamette [4.9%] - Dry Hop 7 days	Hops	12

Notes

http://www.homebrewtalk.com/f66/broken-leg-house-amber-231361/ 2.5 gal RO + 1 gal hard tap - for mash started at 7:30 on stove. 8:10 - Mash In at 163 deg F. - goes to a little over 152. Might have been because I used just a little extra water. 2.5 gal RO + 2 gal hard tap - should have lowered this a little bit to account for higher mash water. Mashed 1 hr. - End of 1 hr - 152 deg F. Sparged with 168 deg F water - 2 sparges, equal no wait, just stir, settle, vorlauf, drain. Got a little shy of 7 gallons. The First wort hops were a little late. Had initial runnings on burner when I remembered. 1.046 OG - seems a little low, down in the 65% efficiency. Maybe need to look at more sparge, and also maybe look at mill. Seemed like there wasn't as much grain in the mash tun as usual.

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