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HerbalJoe's Malty Potato Head Red
American Amber Ale • All Grain • 6 gal
Going for a complex malty beer with some citrus hops to make it interesting.
October 29, 2007 am 10:33am
4.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 6 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1.62 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.37 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 oz
Marynka; Chmiel Polski s.a. - 12.0 AA% pellets; boiled 60 min
Marynka; Chmiel Polski s.a.
- 1 oz
Crystal - 3.2 AA% pellets; boiled 10 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 oz
Amarillo® - 8.5 AA% pellets; boiled 0 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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. 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
Mash at 152F for 60 min. Boil 60 min. Ferment at 67 deg. Actual yeast was Safale US-05, but BeerTools does not have a listing for it. Also, the American Chocolate was actually Pale Chocolate, but BeerTools does not have a listing for that either...
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 19.9 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 53.5 IBU | 25 - 40 | |
Discussion
Brewed 10/28/07
2007-10-29 10:35am
Brewed it up yesterday. Everything went according to plan and I ended up with 5.5 gallons in the fermenter. I pitched 2 packs of Safale US-05 directly into the wort this morning and gave it a dose of oxygen. I forgot to take a gravity reading so this one is going to be a mystery. I have a feeling it came in a little higher than predicted, maybe 1.062. This beer was somewhat inspired by my Oktoberfest Ale recipe which I brewed a couple months ago. That beer was incredibly malty and biscuity early on and over time mellowed out tremendously. I drank one yesterday and the biscuit flavor was barely apparent. With the new batch I'm hoping for a similar but darker beer that will be enjoyable to drink without having to wait for it to age much. It might also be more hoppy due to my brewing equipment changes. (The Oktoberfest Ale was brew #6 and the Malty Potato Head Red is brew #24.)
Update 1/15/08
2008-01-15 11:54pm
Wow, I forgot to update this one. Oops! This batch was the last batch the I bottled (I moved to kegs after this one and haven't bottled anything since!) and it turned out great. I still drink one of these occasionally and it has yet to show any signs of oxidation or other off flavors. The beer itself turned out very nice although probably a little less "punchy" than I hoped. If anything, all the malts melded together a little too well and created a very smooth drinkable ale. The color turned out much more brown than red, which was unfortunate but certainly not the end of the world. This was a fun beer to design and brew, and I've given samples to multiple people and they all seem to like it. I probably won't brew this exact recipe again, but just as this beer was an evolution of my "Oktoberfest Ale" I will keep evolving it and someday soon brew another incarnation of this type of beer.
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