Amazingly I have never brewed an American Amber so I thought I’d give it a spin. The grain bill is mostly from Brewing Classic Styles but I did use some of my preferred malts (Simpsons Med, Dark Crystal and Chocolate). I had a bunch of different hops that I had won that I wanted to use before they went away which is where the hop bill came from.
Recipe Info
Recipe: american amber 3v 1
Style: American Amber Ale 19A BJCP 2015
Date: 05-17-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.059 |
1.045 |
1.060 |
|
FG |
1.012 |
1.010 |
1.015 |
|
Color |
14.3 |
10.0 |
17.0 |
|
ABV |
6.1 |
4.5 |
6.2 |
|
IBU |
58.0 |
25.0 |
40.0 |
Brewery Info
Efficiency: 75 %
Attenuation: 80 %
Mash Info
Weight: 14.625 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.57 G
Volume: 7.74 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.048
Predicted Mash Run-off: 5.26 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
12.000 Lb |
82.0 % |
Golden Promise (Simpsons) |
82.0 |
2.0 |
|
1.000 Lb |
7.0 % |
Crystal, Medium (Simpsons) |
76.0 |
55.0 |
|
1.000 Lb |
7.0 % |
Munich Dark (BestMälz) |
76.1 |
12.7 |
|
0.500 Lb |
3.0 % |
Crystal, Dark (Simpsons) |
76.0 |
80.0 |
|
0.125 Lb |
1.0 % |
Chocolate Malt (Simpsons) |
67.0 |
430.0 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
1.0 Oz |
Magnum |
12.0 |
60 mins |
Boil |
33.0 |
|
1.0 Oz |
Cascade |
6.2 |
20 mins |
Aroma |
5.0 |
|
1.0 Oz |
Centennial |
10.0 |
20 mins |
Aroma |
8.0 |
|
1.0 Oz |
Simcoe |
14.1 |
20 mins |
Aroma |
12.0 |
|
1.0 Oz |
Centennial |
10.0 |
4.0 days |
Dry Hop |
0.0 |
|
1.0 Oz |
Cascade |
6.2 |
4.0 days |
Dry Hop |
0.0 |
|
1.0 Oz |
Simcoe |
14.1 |
4.0 days |
Dry Hop |
0.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
California Ale White Labs WLP001 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.44
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
102 |
3 |
21 |
55 |
217 |
30 |
|
Sparge |
101 |
3 |
21 |
55 |
216 |
30 |
|
Final |
167 |
5 |
35 |
91 |
355 |
49 |
|
Target |
75 |
0 |
0 |
0 |
200 |
0 |
Mash Water
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G
Mash Water Adjustments
Gypsum: 8.5 g
Calcium Chloride: 1.3 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G
Sparge Water Adjustments
Gypsum: 6.5 g
Calcium Chloride: 1.0 g
Notes
Mash 150f 60 mins
168f 10 mins
Ferment 67f 2 weeks
Carb 2.5 volumes
5/29/17 1L starter w/ 100g DME WLP001
5/31/17 normal 3V brewday. KG a little low so boiled extra 15 mins which was low on OG but close.
6/1/17 1″ kreusen and strong bubbling
6/2/17 ”
6/3/17 nice big kreusen still but bubbling is slowing
6/5/17 ~4 sec
6/9/17 ~6 sec
6/18/17 dry hopped with 3oz all at once
6/22/17 racked to keg. so much hop debris that only got 2.5 gallons. need to work on new method for super dry hopped beers.
FG 1.012
tastes really good. clean. nice malt character. great hop character. promising.
7/8/17 puled sample. tastes great. hazy. needs gelatin so added gelatin that night.
7/10/17 put on 30psi of pressue @ 35F
7/11/17 moved to 11psi @ 35F and put on draft
this beer was absolutely delicious but it did not do well in competition. same feedback in two comps. its more of a red ipa then an american amber.