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West Coast Super Amber
American Amber Ale • Partial Mash • 6.75 gal
A big and hoppy West Coast style amber ale with lots of malt character too.
March 24, 2008 pm 06:50pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 6.75 gal)
- 3 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 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1 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.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .1875 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 oz
Chinook - 13.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Cascade - 6.4 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Centennial - 9.9 AA% whole; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Cascade - 4.1 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Centennial - 10.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Cascade - 4.1 AA% pellets; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Centennial - 9.9 AA% whole; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 tsp
Whirlfloc boiled 10 minutes. - (omitted from calculations)
Whirlfloc boiled 10 minutes.
-
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.
Notes
Mash at 154F for 60 minutes. Boil 90 minutes. Ferment at 67F. Brewed this as an extract batch for my club's extract competition. The final additions of Cascade and Centennial were added with a HopBack. *Note: The American Chocolate Malt is actually Pale Chocolate Malt.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.015 | |
| Color: | 17.1 SRM | 10 - 17 | |
| Alcohol: | 6.8% ABV | 4.5% - 6% | |
| Bitterness: | 63.5 IBU | 25 - 40 | |
Discussion
Brewed 3/23/08
2008-03-25 12:13pm
First time using extract since moving to all-grain 47 batches ago. The reason for this is that my homebrew club is having a competition on extract beers this month. I've been wanting to brew this big hoppy amber for a while and the first recipe I saw was an extract version so I went with it. Had a good brew day. I did something kind of weird with the extract and I dissolved it in my strike water before my initial mash in. I then added it to my grain and mashed as I usually would with an all grain brew. So basically, I mashed my extract. I assume that when extract is created that it is done against some standard "mash temp" which may or may not have matched the temp that I used (154F). I figured that if the extract was created against a higher mash temp that this would continue to convert any remaining sugars in the extract and give me a more accurate representation of this recipe. Plus, it was fun. I need this beer to finish quick so I pitched 3 separate starters of 1056. OG = 1.068 #57
Update
2008-04-07 2:57pm
Turned out great. I kegged this batch 8 days after brewing it and force carbed it that night and bottled up 6 bottles for my homebrew club meeting on 4/1/08. I brought it and entered it into the extract competition. It didn't win, but it scored a 35 and a 36. Not too shabby for a beer that was only 9 days old! It was very drinkable at this stage, with a really nice hop aroma and big hop flavor. The malt really sticks out as well and has a lot of roasty/toasty flavors. Has a subtle fruity aroma also which I can't explain and I'm not extremely fond of. I'm thinking this might go away with age. As with most of Jamil's recipes, it seems that this will just get better after a couple months.
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