American Amber Ale
BJCP 2008 – 10B

Statistics

Fermentables

Amount Fermentable %
0.75 pounds LME - Light 8.3%
6.00 pounds American Pale Malt (2-Row) 66.2%
0.50 pounds Honey Malt 5.5%
0.25 pounds Crystal Malt 10L 2.8%
0.25 pounds Crystal Malt 40L 2.8%
0.50 pounds Crystal Malt 60L 5.5%
0.25 pounds Belgian Biscuit Malt 2.8%
0.06 pounds British Chocolate Malt 0.7%
0.50 pounds Brown Sugar (Light) 5.5%
9.06 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.75 ouncesMagnum60 minutesBoilPellets13.2%
0.50 ouncesGolding20 minutesBoilPellets3.5%
0.50 ouncesGolding3 minutesBoilPellets3.5%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
California AleWhite LabsWLP001Liquid

Mash Profile Infusion

Mash Steps

# Name Time Temp.
1Mash In 5 minutes155° F
2Infusion 60 minutes152° F
3Sparge 40 minutes170° F

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
35 days @ 55° F

General Info

This is a small beer derived from the second runnings of the Hecubus barleywine. All grain amounts are approximate for calculation purposes only. Your results may vary.

Procedure

  • Single infusion mash at 152° for 60 minutes.
  • 60 minute boil, adding hops according to schedule.
  • Ferment at 65-68° for 7-14 days.
  • Condition at 50-55° for 35 days.