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Residual 2020
American Amber Ale • All Grain • 19.50 L
The residual ale recipe to use up old malts and yeasts of mine. The main yeast is an old package of Omega's Hothead Yeast, and US-05 is added to supplement it. Quite often a residual ale turns out to be a good beer.
January 5, 2020 09:38pm
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Ingredients (All Grain, 19.50 L)
- 3.150 kg
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
- 0.595 kg
Wheat Malt;Durst
Wheat Malt;Durst
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.230 kg
Munich Malt;Durst
Munich Malt;Durst
Often used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark.
- 0.420 kg
Biscuit Malt (Mout Roost 50);Dingemans
Biscuit Malt (Mout Roost 50);Dingemans
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
- 0.140 kg
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.
- 0.215 kg
Special B - Caramel malt;Dingemans
Special B - Caramel malt;Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.050 kg
Crystal 15;Great Western
Crystal 15;Great Western
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.
- 0.065 kg
Roasted Barley;Weyermann®
Roasted Barley;Weyermann®
German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales
- 0.030 kg
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 0.060 kg
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 35 g
Liberty -4.8 AA% pellets; boiled 90 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 28 g
Liberty -4.8 AA% pellets; boiled 10 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 28 g
Liberty -4.8 AA% pellets; boiled 0 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1tsp
Irish Moss -Boil for 15 mins. (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.
- 0.5tsp
Wyeast Nutrient -Boil for 10 mins. (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.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale 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
Add 1 campden tablet each for mashing water and sparging water. 2-step temperature mashing. Add 1/2 tsp gypsum to mashing water. Mashing water vol. : 13.92L Sparging water vol. : 18.39L Protein rest: 15 mins at 50.0C Saccharification rest: 75 mins at 67C Mash-out: 10 mins at 75.6C Used an old pkg of Omega's Hothead Yeast along with US-05. Brewed on 1/6/20. The OG was 1.064.
Style (BJCP)
Category: 19 -Amber and Brown American Beer
Subcategory: A -American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.015 | |
| Color: | 18.0 SRM | 10 -17 | |
| Alcohol: | 5.3% ABV | 4.5% -6.2% | |
| Bitterness: | 35.4 IBU | 25 -40 | |
Discussion
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