Rojones

All Grain Recipe

Submitted By: smalenberg (Shared)
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Brewer: Steve
Batch Size: 10.50 galStyle: American Amber Ale (10B)
Boil Size: 13.09 galStyle Guide: BJCP 2008
Color: 16.7 SRMEquipment: GFB Large Pot (10 Gal/37.8 L) - All Grain
Bitterness: 36.0 IBUsBoil Time: 60 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Single Stage
ABV: 6.6%Taste Rating: 40.5

Ingredients
Amount Name Type #
21 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
1 lbs 13.08 oz Munich 10L (Briess) (10.0 SRM) Grain 2
1 lbs 5.81 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
14.54 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
14.54 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 5
5.00 oz Chocolate (Briess) (375.0 SRM) Grain 6
0.55 oz Hallertau Magnum [14.0%] - First Wort Hops 7
0.45 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 8
2.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 oz Cascade [6.0%] - Boil 10 min Hops 10
0.50 oz Centennial [9.0%] - Boil 10 min Hops 11
0.50 oz Cascade [6.0%] - Steep 10 min Hops 12
0.50 oz Centennial [10.0%] - Steep 10 min Hops 13
4.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14

Taste Notes

Malt forward, more east coast amber. Received 40.5 and honorable mention in 2014 Michigan Beer Cup.

Notes

Brewing classic styles American Amber base, edited to try and match El Rojo (6.6%, 25 IBU). 3/30 Brew day: temp rose from about 38-50 F during brew day. Relative humidity roughly 40% during boil. Added remaining portion of the Magnum when I realized gravity was high to try to keep bitterness ratio in line with sugars. Added a gallon of water toward the end of the boil due to evaporation. Didn't bother rehydrating dry yeast. Pitched 2 packs per carboy. Lag something less than 16 hours. 4/13: Transferred to kegs.

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