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Down By The River

American Amber Ale • All Grain • 10 gal

Down by the river

this is my first recipe so please let me know if you have any advice. Thanks

May 7, 2012 pm 12:08pm

0.0/5.0 0 ratings

Ingredients (All Grain, 10 gal)

12.83 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
1.68 lbs Crystal 65; Bairds Malt

Crystal 65; 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.
0.56 lbs American Caramel 60°L

American Caramel 60°L

Mild caramel,nutty flavor, sweet. adds color
0.57 lbs Aromatic Malt (Amber 50); Dingemans

Aromatic Malt (Amber 50); Dingemans

Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
0.48 lbs Amber; Crisp

Amber; Crisp

Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.
4.03 lbs Honey

Honey

Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
0.8 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.
1.00 oz Willamette - 5.0 AA% pellets; boiled 15 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
1.00 oz Willamette - 5.0 AA% pellets; boiled 1 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
Wyeast 1056 American Ale™

Wyeast 1056 American Ale™

Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

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:	5.2% ABV	4.5% - 6%
Bitterness:	32.8 IBU	25 - 40

	Apparent	Real
Original Extract:	12.83 P	12.83 P
Terminal Extract:	3.05 P	4.90 P
Attenuation:	76.2%	61.8%
	% by Volume	% by Weight
Alcohol:	5.2%	4.1%

	Weight	Calories
Alcohol:	14.8 g	101.8
Carbs:	17.2 g	65.5
Protein:	1.2 g	4.8
		Total Calories
		172.1

Fermentables

Total: 20.15 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
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	12.83 lbs
Crystal 65 Crystal 65; 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.	1.68 lbs
American Caramel 60°L American Caramel 60°L Mild caramel,nutty flavor, sweet. adds color	0.56 lbs
Aromatic Malt (Amber 50) Aromatic Malt (Amber 50); Dingemans Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.	0.57 lbs
Amber Amber; Crisp Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.	0.48 lbs
Honey Honey Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.	4.03 lbs

	Quantity	Boiled
Magnum (14.5%) 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.	0.8 oz	60 min
Willamette (5%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	1.00 oz	15 min
Willamette (5%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	1.00 oz	1 min

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Recipe Search

Products

Down By The River

Ingredients (All Grain, 10 gal)

American 2-row

Crystal 65; Bairds Malt

American Caramel 60°L

Aromatic Malt (Amber 50); Dingemans

Amber; Crisp

Honey

Magnum

Willamette

Willamette

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

American 2-row

Crystal 65; Bairds Malt

American Caramel 60°L

Aromatic Malt (Amber 50); Dingemans

Amber; Crisp

Honey

Hops

Magnum

Willamette

Willamette

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Down By The River

Ingredients (All Grain, 10 gal)

American 2-row

Crystal 65; Bairds Malt

American Caramel 60°L

Aromatic Malt (Amber 50); Dingemans

Amber; Crisp

Honey

Magnum

Willamette

Willamette

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

American 2-row

Crystal 65; Bairds Malt

American Caramel 60°L

Aromatic Malt (Amber 50); Dingemans

Amber; Crisp

Honey

Hops

Magnum

Willamette

Willamette

Discussion

Post a Comment

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Recently Reviewed