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All Grain Recipe

Submitted By: philthebrewer (Shared)
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Brewer: Philip Winckle
Batch Size: 6.60 galStyle: American Amber Ale (10B)
Boil Size: 7.73 galStyle Guide: BJCP 2008
Color: 11.4 SRMEquipment: Braumeister 20l
Bitterness: 32.4 IBUsBoil Time: 65 min
Est OG: 1.052 (12.8° P)Mash Profile: Braumeister 4 step full body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 46.0

Ingredients
Amount Name Type #
8 lbs 13.10 oz Pale Malt (Weyermann) (3.3 SRM) Grain 1
2 lbs 3.27 oz Caraamber (Weyermann) (36.0 SRM) Grain 2
1 lbs 1.64 oz Abbey Malt (Weyermann) (22.8 SRM) Grain 3
0.88 oz Magnum 2012 orig 12.86 [10.7%] - Boil 60 min Hops 4
0.53 oz Cascade 2013 Orig 7.7 [7.7%] - Boil 15 min Hops 5
0.50 tsp Irish Moss (Boil 10 min) Misc 6
0.53 oz Citra 2012 orig 14.8 [9.6%] - Boil 5 min Hops 7
1.0 pkgs California Ale (White Labs #WLP001) Yeast 8
0.53 oz Citra 2012 orig 14.8 [9.6%] - Dry Hop 10 days Hops 9

Taste Notes

moved the secondary to a cold room (15 degrees c) for the final ferment and started drinking it direct from the fermenter. The mouth feel is good, colour tends towards red and it really does not seem to need any ageing, or much chilling. It will be interesting to see how it develops over time. Definitely one to brew again

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