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Michelin Man American Amber Ale IV - Mini-mash Dry-Hop
American Amber Ale • Partial Mash • 6 gal
Modified version of hopped Michelin Man Amber Ale. Mini mash version. Brewed 10/30/2010
October 29, 2010 am 10:32am
4.0/5.0 1 rating
Ingredients (Partial Mash, 6 gal)
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .0625 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .125 lbs
Belgian Special B
Belgian Special B
- 1 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
Spalt Spalter - 4.8 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- .5 oz
Sterling - 7.5 AA% pellets; added dry to secondary fermenter
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- .5 tsp
Wyeast Nutrient - Yeast nutrient, 10 m boil (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- .25 tsp
AllFine - Super Moss, 10 m boil (omitted from calculations)
AllFine
Clarifier. A purified and standardized form of fish collagen, with a small amount of sodium metabisulfite as a preservative. A free-flowing white powder, mixed into solution in a simple mixer, and normally added as beer is transferred from fermenter to storage. Usage is approx .4-1.2 oz. per 10 bbl. for both ales and lagers.
- .0 g
Yeast Energizer - (omitted from calculations)
Yeast Energizer
Helps revive stuck or slow fermentation
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Increased boil time (and IBU's) added small amount of hops to fermentor. Mini mash: mash in at 105 for 20 minutes, raise to 153 and rest for 60 min. Post boil SP = 1.052 11/1 Ferm temp 70 F, 2 degrees above ambient. Full krausen. 11/4 Transferred to secondary, SP 1.020. Added hops. T 68 F.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 14.5 SRM | 10 - 17 | |
| Alcohol: | 4.9% ABV | 4.5% - 6% | |
| Bitterness: | 36.3 IBU | 25 - 40 | |
Discussion
Rounded into a nice beer
2010-11-29 8:16am
After three weeks of bottle conditioning, it's coming around. Nice hop balance.
In its Prime After 6 weeks of Bottle Conditioning
2010-12-23 3:31pm
After six weeks, it's a very enjoyable brew. To put it in context, only a few of my beers put put a smile on my face, and my me think "wow, this is good" - this is one of them. I'm sure there is room for improvement since I still have a lot to learn, thus I stay with the 4 stars. A previous version of this recipe has scored in the high 30's.
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