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Allegory Amber
American Amber Ale • Partial Mash • 5 gal
First attempt at Partial Mash. Used simple two stock pot method found on Homebrewtalk.com; Thanks DeathBrewer!
October 24, 2009 pm 02:50pm
1.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 5 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 1 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.9 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 oz
Cluster - 7.7 AA% pellets; boiled 65 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Liberty - 4.5 AA% pellets; boiled 10 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale 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
Overshot mash temp target by about 5 degrees @ 160. Very happy with efficiency, though.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 11.4 SRM | 10 - 17 | |
| Alcohol: | 5.8% ABV | 4.5% - 6% | |
| Bitterness: | 39.6 IBU | 25 - 40 | |
Discussion
Bottling Day
2009-11-14 2:17am
Final Gravity 1.018 - 1.020. A little disappointing. High mash temps most likely. Good color and taste. Cut back on the priming sugar after previous batch having way too much carbonation.
If you need a taster . . .
2009-11-15 10:11pm
I prefer a malty amber - sounds great!
Failed
2010-05-30 3:37pm
Numerous issues in reverse order of occurrence: Low carbonation(not enuf bottling sugar) Way too fruity (high ferment temps) Low ABV (should have pitched two packets of yeast) Too sweet(should have mashed at lower temps) Might make a good marinade.
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