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lazy labor day ale
American Amber Ale • All Grain • 5 gal
first all grain brew
September 8, 2014 am 09:27am
3.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 9.25 lbs
Pale Ale Malt; Weyermann®
Pale Ale Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)
- 1.0 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .75 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1.0 oz
Centennial - 10.7 AA% pellets; boiled 45 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.5 oz
Centennial - 10.7 AA% pellets; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.0 oz
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. 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(80F ±6F). 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(68F). 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
4 gallons @160 H20, mash @150 for 60"... sparge 3 gallons @170... 6 gallons left for boil (1.040 sg:OG)cut short boil time (45") to reduce initial hop addition IBU
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 16.2 SRM | 10 - 17 | |
| Alcohol: | 5.0% ABV | 4.5% - 6% | |
| Bitterness: | 44.9 IBU | 25 - 40 | |
Discussion
observations, tweaks based on bottling
2014-09-08 9:33am
my OG: 1.040 FG: 1.010 (estimated ABV: 3.8% based on table) will use 0.5 ounce on first hop addition and add it to aroma addition 15" final boil, to reduce initial bitterness and get better flavor, aroma next brew) Fermented at 74* for 7 days... added 2/3 cup corn sugar for bottling. Final volume upon bottling 3 & 3/4 gallons. Good color. will increase initial strike water to 165 to get better mash efficiency.
taste observation
2015-03-18 5:52pm
mellowed well in cold basement ( almost lager-like effect) very good with food. will tweak the hop profile next attempt for smoother finish and slower sparge for better OG.
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