American Amber Ale
BJCP 2008 – 10B
Batch #:
2007-22
Brew Date:
July 29, 2007
Tap Date:
September 16, 2007
Cost:
24.00
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:
16SRM
IBU:
46
BU/GU:
0.92
ABV:
5.5%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | American Pale Malt (2-Row) | 82% |
| 0.75 pounds | Crystal Malt 40L | 7.7% |
| 0.38 pounds | Crystal Malt 60L | 3.9% |
| 0.25 pounds | American Chocolate Malt | 2.6% |
| 0.38 pounds | Honey Malt | 3.9% |
| 9.76 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.65 ounces | Magnum | 60 minutes | Boil | Pellets | 13.1% | |
| 0.50 ounces | Amarillo | 15 minutes | Boil | Pellets | 10.5% | |
| 0.50 ounces | Amarillo | 0 minutes | Boil | Pellets | 10.5% | |
| 1.65 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
167°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 153° F | |
| 2 | Sparge | 40 minutes | 167° F |
Fermentation and Aging
Primary:
7-10 days @ 68° F
Secondary:
7-14 days @ 68° F
Age:
35 days @ 50° F
General Info
Substitute Victory Malt for the Honey Malt if possible. Maris Otter base malt would be excellent as well.
Made a quick starter to rouse yeast a bit. Smelled great when the Amarillos were added... Racked to primary (July 29, 2007). Racked to secondary (August 6, 2007). Racked to keg and took FG (August 14, 2007). Conditioned cool (66° F) for two weeks and then cold conditioned for another two weeks before tapping. Initial pint was a OK - will need to carbonate a bit more. Malty with a kick of hops that should mellow a bit as it ages (September 7, 2007).
Procedure
- Single infusion mash at 153° for 60 minutes.
- Batch sparge with 4.0 gallons of 167° water.
- 90 minute boil.
- Add hops according to schedule
- Cool wort to 75 degrees and pitch yeast.
