John's American Amber

Partial Mash Recipe

Submitted By: Jtidwell20 (Shared)
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Brewer: Lil' Brother
Batch Size: 5.00 galStyle: American Amber Ale ( 6B)
Boil Size: 5.70 galStyle Guide: BJCP 1999
Color: 14.1 SRMEquipment: My SHIT
Bitterness: 21.9 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1
2 lbs 8.00 oz Amber Dry Extract (12.5 SRM) Dry Extract 2
3 lbs 4.80 oz Amber Liquid Extract (12.5 SRM) Extract 3
1.00 oz Willamette [5.5%] - Boil 60 min Hops 4
1.0 pkgs Nottingham Ale Yeast (White Labs #WLP039) Yeast 5

Taste Notes

Very Good on draft....being rushed to drink

Notes

START: (Dissolve DME in . 5G water to bring to 2.5 total liquid volume) . Steep Caramel Malt in 2G water @ 155 degrees for 20 minutes. Bring to boil and add "warmed" LME and "dissolved" DME. At BOIL: Add 1oz Willamette Hop addition, BOIL for 55 Minutes...Add "Whirlfloc",@ remaining 15 minutes of boil....Add 0.5oz Willamette Hop addition @ remaining 5 miniutes of Boil.... TERMINNATE BOIL and cool...... cool wort to 70 degrees....ADD water to bring to 5 gallons (OG: 1.050-1.054) (FG1.012-1.015) ~ABV: 4.75%-5.25%

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