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HerbalJoe's Amber
American Amber Ale • All Grain • 6.75 gal
Brewing Amber recipes made by other people wasn't working so I made up my own.
August 24, 2008 pm 01:58pm
4.0/5.0 1 rating
Ingredients (All Grain, 6.75 gal)
- 8 lbs
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
- 2 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.
- .75 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .75 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 oz
Magnum - 13.1 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
Centennial - 8.0 AA% pellets; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Simcoe® - 12.2 AA% pellets; boiled 1 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 oz
Amarillo® - 8.2 AA% pellets; boiled 1 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.
- 1 oz
Centennial - 8.0 AA% pellets; added dry to primary fermenter
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Glacier - 8.2 AA% pellets; added dry to primary fermenter
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash 111F for 15 min, then 154F for 30 min. Boil 90 minutes. Ferment 64F 1 day, 66F 6 days, 70F 1 day + dry hop at 70F.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 17.0 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 40.2 IBU | 25 - 40 | |
Discussion
Brewed 8/17/08
2008-08-24 2:00pm
Strike water: 2 gal tap 1/8 tsp acid @ 125F = 113F initial rest. Infused 1 gal spring 1.5 gal tap 1/8 tsp acid @ 202F = 154F saccrification rest. Fell to 147F after 30 minute recirc. Mash pH: 5.35. Sparge water: 2gal spring 3 gal tap 1/4 tsp acid @ 178F = 166F mashout 10 minute recirc. Sparge pH: 5.4. Final sparge gravity: 1.035. Final runoff: 8.5 gal @ 1.045. Boiled 90 minutes. Final gravity: 1.054. Chilled to 73F put in fridge. Pitched 1.75L starter (not decanted) @ 11PM at 64F. #81
Kegged 8/27/08
2008-09-04 12:34am
Turned out quite tasty but is too dry and thin bodied for an American Amber. It tastes more like an American Pale Ale. I think the recipe is good but needs to be mashed at higher temp next time. Perhaps 156-157F. Also would change dry hops to Columbus Centennial and change bittering hop to Northern Brewer.
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