Rusty Amber Ale 
All Grain Recipe
Submitted By: bluedoors (Shared)
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| Brewer: Bryn | |
| Batch Size: 6.08 gal | Style: American Amber Ale (10B) |
| Boil Size: 8.09 gal | Style Guide: BJCP 2008 |
| Color: 14.9 SRM | Equipment: AAA Rubbermaid Cooler (10 Gal) and Polarware (15 Gal) Single Batch |
| Bitterness: 20.9 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.7° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge - Bryn |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Single Stage |
| ABV: 5.5% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.00 g |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 8 lbs 13.10 oz |
Pale Malt (Barrett Burston) (2.0 SRM) |
Grain |
2 |
| 1 lbs 1.64 oz |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
3 |
| 10.58 oz |
Biscuit (Dingemans) (22.5 SRM) |
Grain |
4 |
| 10.58 oz |
Carawheat (Weyermann) (50.0 SRM) |
Grain |
5 |
| 7.05 oz |
Victory Malt (25.0 SRM) |
Grain |
6 |
| 1.76 oz |
Chocolate Malt (Thomas Fawcett) (508.0 SRM) |
Grain |
7 |
| 1.06 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
8 |
| 0.53 oz |
Williamette [5.5%] - Boil 20 min |
Hops |
9 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
10 |
| 0.53 oz |
Willamette [5.5%] - Boil 5 min |
Hops |
11 |
| 1.0 pkgs |
American Ale II (Wyeast Labs #1272) |
Yeast |
12 |
Notes
Original from BYO magazine
Fat Tire Clone (December):
5 gal, OG = 1.050, FG = 1.013
IBU = 19, SRM = 14, ABV = 4.7%
8# 10 oz. 2-row Pale Malt
1# Munich Malt
8 oz. Crystal Malt (80L)
6 oz. Victory Malt
0.4 oz. Target (60 min.)
0.5 oz. Willamette (10 min.)
0.5 oz. Goldings (0 min.)
Wyeast 1272 or Wyeast 1792 or WLP051 YeastThis Recipe Has Not Been Rated
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