American Amber Ale
BJCP 2008 – 10B
Batch #:
2009-13
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
May 31, 2009
Tap Date:
July 18, 2009
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent – 69.6% Real
Color:
16.5SRM
IBU:
69.1
BU/GU:
0.99
ABV:
7.5%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 16.75 pounds | American Pale Malt (2-Row) | 62% |
| 1.75 pounds | German Dark Munich Malt | 6.5% |
| 2.30 pounds | Crystal Malt 40L | 8.5% |
| 1.00 pounds | Crystal Malt 120L | 3.7% |
| 0.75 pounds | American Victory Malt | 2.8% |
| 0.45 pounds | British Pale Chocolate Thomas Fawcett and Sons | 1.7% |
| 4.00 pounds | American Wheat Malt | 14.8% |
| 27.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.10 ounces | Magnum | 60 minutes | Boil | Pellets | 13.5% | |
| 1.50 ounces | Amarillo | 10 minutes | Boil | Leaf | 8.2% | |
| 2.00 ounces | Centennial | 10 minutes | Boil | Pellets | 9.0% | |
| 1.50 ounces | Amarillo | 0 minutes | Dry Hop | Leaf | 8.2% | |
| 2.00 ounces | Centennial | 0 minutes | Dry Hop | Pellets | 9.0% | |
| 9.10 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile California Ale
Notes:
Very clean flavor, balance and stability. Accentuates hop flavorVersitile - can be used to make any style ale.
Fermentation and Aging
Primary:
14 days @ 67° F
Secondary:
21 days @ 67° F
Age:
7 days @ 50° F
General Info
Based upon West Coast Blaster from Brewing Classic Styles. I made it my own a bit with the addition of wheat malt and use of Magnum and Amarillo hops.
Procedure
- Single infusion mash at 153°F
- Ferment at 67°F until finished.
- Carbonate to 2.3 volumes
