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Grace under pressure

Grace under pressure

American Amber Ale • All Grain • 5 gal


Red ale

March 10, 2018 at 01:21pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 9 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 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 1 lbs American Victory

    American Victory

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

  • 0.5 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 0.5 oz Columbus - 15.0 AA% pellets; boiled 40 min


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 0.5 oz Columbus - 15.0 AA% pellets; boiled 5 min


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Mosaic™ - 12.5 AA% pellets; boiled 0 min


    Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org

  • 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.

Style (BJCP)

Category: 19 - Amber and Brown American Beer

Subcategory: A - American Amber Ale

Range for this Style
Original Gravity: 1.055 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.015
Color: 15.4 SRM 10 - 17
Alcohol: 5.6% ABV 4.5% - 6.2%
Bitterness: 30.7 IBU 25 - 40


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