Fall Amber Ale 
Extract Recipe
Submitted By: andycampbell (Shared)
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| Brewer: Andy | |
| Batch Size: 5.50 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 6.00 gal | Style Guide: BJCP 1999 |
| Color: 15.1 SRM | Equipment: Pot (30 Qt) |
| Bitterness: 60.9 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.7° P) | |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 0.75 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 12.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
2 |
| 4.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 1.92 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 9 lbs |
Pale Liquid Extract (8.0 SRM) |
Extract |
5 |
| 0.45 oz |
Summit [12.0%] - Boil 60 min |
Hops |
6 |
| 4.00 oz |
Malto-Dextrine (Boil 60 min) |
Misc |
7 |
| 0.50 oz |
Columbus (Tomahawk) [16.4%] - Boil 45 min |
Hops |
8 |
| 0.50 oz |
Centennial [10.8%] - Boil 30 min |
Hops |
9 |
| 0.50 oz |
Cascade [9.1%] - Boil 15 min |
Hops |
10 |
| 0.50 oz |
Centennial [10.8%] - Boil 10 min |
Hops |
11 |
| 2.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
12 |
| 0.50 oz |
Cascade [9.1%] - Boil 5 min |
Hops |
13 |
| 3.00 oz |
Cascade [9.1%] - Steep 20 min |
Hops |
14 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
15 |
Notes
Pitched yeast did not start. Volume of yeast too low? Pitched more yeast on Day 2. Fermentation started within 12 hours. Took hydro reading on Day 7--1.023 and a little too much sweetness left. Airlock activity bottomed out on Day 9. Transferred to secondary on Day 10 so I could harvest yeast from the cake. Bottled Day 11. Used 3.9 oz of dextrose for priming, aiming for 2.52 vols of carbonation.This Recipe Has Not Been Rated
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