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Michelin Man Belgian Amber Ale
American Amber Ale • All Grain • 6 gal
Fat Tire Clone, Wyeast Abby II pitched with olive oil 7/3/09.
July 3, 2009 pm 07:45pm
4.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .25 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.5 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
- .0625 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .75 oz
Perle - 7.8 AA% pellets; boiled 90 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .75 oz
Hallertau - 1.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 oz
Hallertau - 1.5 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 tsp
Yeast nutrient, 10 m boil - (omitted from calculations)
Yeast nutrient, 10 m boil
- .25 tsp
Super Moss, 10 m boil - (omitted from calculations)
Super Moss, 10 m boil
- .0 g
Olive oil - less than a drop - (omitted from calculations)
Olive oil - less than a drop
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Notes
Based on NB Phat TYre Kit, cut the hops down to bring the IBU down, .0625 lb Choc malt for color, and added 1.5 American 2 Row to adjust the OG for 5.5 gal. 7/3: Single Infusion Mash: Strike Vol: 3.75 gal Strike Temp: 175 F Amb Temp = 65 F Mash Temp Target: 153 F Actual Mash Temp: 162 F - .5 gal cold water added to drop temp (Insulated NB 10gal SS Mega M.T., add heat as required. First use of slotted copper sparge manifold.) Sparge Temp: 168 -170 F. Issues: While adding heat temperatures between the lower and upper temp probes were as high as 15 F. Upper probe ranged from 148 to 155, lower probe ranged from 150 to 180. Will need to note any tannin derived flavors - need increase frequency of stirring while heat is being applied. Ph was low: 5.0. Boil: At 0m add .75 oz Perle (90 min boil) At 75 m add .75 oz Hallertau Select (15 m boil) At 80 m, add yeast nutrient, .25 tsp Super Moss At 85 m at .25 oz. Hallertau. Issues: None Chilled from 205 F to 74 F in 22 minutes, T_amb = 77 F Issues: none. Post Boil Wort SP: 1.051 Pitching: Abby II Smack Pack, swirled in "tooth pick" worth of olive oil prior to pitching. Issues: Smack pack did not expand as expected - ptched anyway. Time will tell. 7/4: No activity after 24 hrs - hydrated a packet of Safe Ale S-04 ~ 7 pm. 7/8 6:00 pm, transferred to secondary: SG 1.020, temp 70 F. 7/25 Bottles with 4 oz corn sugar. SP 1.015
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 12.7 SRM | 10 - 17 | |
| Alcohol: | 5.0% ABV | 4.5% - 6% | |
| Bitterness: | 28.0 IBU | 25 - 40 | |
Discussion
Smooth and Tasty
2009-08-04 9:41pm
A little darker that expected and I would expect the flavor to improve with a little additional bottle aging but it's not going to last. I will brew this recipe again.
Final Bottle was a Sad Fairwell
2009-10-27 11:09pm
One of my favorite batches. Have brewed it again with an additional 1 oz. of chocolate malt.
Post a Comment
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