American Amber Ale
BJCP 2008 – 10B
Batch #:
2007-33
Brew Date:
November 25, 2007
Tap Date:
March 1, 2008
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
11.9SRM
IBU:
46.3
BU/GU:
0.93
ABV:
5.5%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | American Pale Malt (2-Row) | 82.1% |
| 0.75 pounds | Crystal Malt 40L | 7.7% |
| 0.50 pounds | Crystal Malt 120L | 5.1% |
| 0.50 pounds | American Victory Malt | 5.1% |
| 9.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Magnum | 60 minutes | Boil | Pellets | 14.0% | |
| 0.50 ounces | Amarillo | 10 minutes | Boil | Pellets | 8.4% | |
| 0.50 ounces | Amarillo | 0 minutes | Boil | Pellets | 8.4% | |
| 1.00 ounces | Amarillo | 0 minutes | Dry Hop | Pellets | 8.4% | |
| 2.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
70°F
Ideal Tun Temp:
70°F
Ideal Sparge Temp:
170°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 153° F | |
| 2 | Infusion | 60 minutes | 153° F | |
| 3 | Sparge | 40 minutes | 170° F |
Fermentation and Aging
Primary:
11 days @ 68° F
Secondary:
7 days @ 58° F
Age:
38 days @ 58° F
General Info
Substitute Victory Malt for the Honey Malt if possible. Maris Otter base malt would be excellent as well.
Updated based upon judges comments from the Foam on the Range regional contest.
Procedure
- Single infusion mash at 153° for 60 minutes.
- Batch sparge with 4.75 gallons of 170° water.
- 90 minute boil.
- Add hops according to schedule.
- Cool wort to 70° and pitch yeast.
