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Michelin Man Belgian Amber Ale V - Mini-mash Dry-Hop

Michelin Man Belgian Amber Ale V - Mini-mash Dry-Hop

American Amber Ale • Partial Mash • 6 gal

Breidenbock

Modified version of dry hopped Michelin Man Amber Ale. Mini mash version at 150-153 F for 60 minutes. 1 lb of invert sugar added to recipe. 1 liter of stir plated starter made from harvested slurry. Aerated for 30 minutes. Pitched at 68 F, room temp 63 F. Dry hops added to primary after 5 days. Bottle on day 10.

January 27, 2011 am 09:18am

2.5/5.0 1 rating

Ingredients (Partial Mash, 6 gal)

  • 1 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .375 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • .375 lbs Crystal 75; Bairds Malt

    Crystal 75; Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • .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 Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    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

  • 5.25 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.

  • 1 lbs Invert Sugar

    Invert Sugar

    Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

  • 1.25 oz Sterling - 7.0 AA% whole; boiled 120 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • .5 oz Sterling - 7.0 AA% whole; boiled 15 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 1 oz Hallertauer Tradition - 6.0 AA% pellets; added dry to secondary fermenter

    Hallertauer Tradition

    Fine, 'Noble'.

  • .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 - Olive oil - less than a drop (omitted from calculations)

    Yeast Energizer

    Helps revive stuck or slow fermentation

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Increased boil time (and IBU's) . Mini mash: 150 to 153 and rest for 60 min. 1/26/26 Brew day. 2/4 Transferred to secondary, SP 1.010, added dry hops. 2/24 SP 1.010, bottled.

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.052 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 13.9 SRM 10 - 17
Alcohol: 5.3% ABV 4.5% - 6%
Bitterness: 36.3 IBU 25 - 40

Discussion

Breidenbach

Below Par

2011-02-26 5:35pm

At bottling: SP 1.010 - 1.009. Not much hop aroma, probably left the hops in too long, but no grassy/veg flavors. Also lighter in color than all grain version. 5/10/2011 Update: Leaving the hops in for so long really hurt this beer. Still drinkable but not to the standard that the recipe normally produces. Blame the brewer.

Breidenbach

Way Below Par

2011-06-07 7:16pm

6/7/2011 Update: This brew has tanked! I'll stick to the all grain version and make sure I don't over age the dry hops. I knocked it down to two stars.

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