This is my first shot at a recipe. The brew day went great. I wasn't really trying to stay true to an American Amber, but it seemed appropriate looking at my grain bill. I sort of winged my hop additions because well...I could!
I also picked up a 500g bottle of Date Extract (Dadelstroop) from the Natuur Winkel in Amsterdam. It's all natural, 62% sugar, and has an amazing raisin/toffee/citrus flavor. This is really what I paired all my ingredients around.
Can't wait to let ya'll know how it is!
"De Eerste" - Date Beer
Selected Style and BJCP Guidelines
10B-American Ale-American Amber Al
Recipe Overview
Pre-Boil Gravity: 1.046 SG
OG: 1.062 SG
Expected FG: 1.015 SG
Apparent Attenuation: 74.0 %
Expected ABV: 6.1 %
Expected ABW: 4.8 %
Expected IBU (using Tinseth): 42.1 IBU
Expected Color (using Morey): 11.1 SRM
Mash Efficiency: 73.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF
Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 9.75 lb 75.9 % 3.1 In Mash/Steeped
US Caramel 60L Malt 1.00 lb 7.8 % 10.7 In Mash/Steeped
US Caramel 20L Malt 0.50 lb 3.9 % 1.8 In Mash/Steeped
US Carapils Malt 0.50 lb 3.9 % 0.1 In Mash/Steeped
Date Syrup 1.10 lb 8.6 % 3.0 End Of Boil
Hops
Variety Alpha Amount IBU Form When
German Brewers Gold 9.7 % 17 g 21.2 Loose Pellet Hops 90 Min From End
German Brewers Gold 9.7 % 17 g 18.2 Loose Pellet Hops 45 Min From End
US Willamette 4.8 % 15 g 2.6 Plugs 10 Min From End
US Willamette 4.8 % 15 g 0.0 Plugs 1min from end
Other Ingredients
Ingredient Amount When
Irish Moss 3 g In Boil
Yeast
Wyeast 1272-American Ale II
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Five Star 5.2
Total Calcium (ppm): 35 Total Magnesium (ppm): 12
Total Sodium (ppm): 8 Total Sulfate (ppm): 29
Total Chloride(ppm): 13 Total Bicarbonate (ppm): 121
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F) 90min
I also picked up a 500g bottle of Date Extract (Dadelstroop) from the Natuur Winkel in Amsterdam. It's all natural, 62% sugar, and has an amazing raisin/toffee/citrus flavor. This is really what I paired all my ingredients around.
Can't wait to let ya'll know how it is!
"De Eerste" - Date Beer
Selected Style and BJCP Guidelines
10B-American Ale-American Amber Al
Recipe Overview
Pre-Boil Gravity: 1.046 SG
OG: 1.062 SG
Expected FG: 1.015 SG
Apparent Attenuation: 74.0 %
Expected ABV: 6.1 %
Expected ABW: 4.8 %
Expected IBU (using Tinseth): 42.1 IBU
Expected Color (using Morey): 11.1 SRM
Mash Efficiency: 73.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF
Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 9.75 lb 75.9 % 3.1 In Mash/Steeped
US Caramel 60L Malt 1.00 lb 7.8 % 10.7 In Mash/Steeped
US Caramel 20L Malt 0.50 lb 3.9 % 1.8 In Mash/Steeped
US Carapils Malt 0.50 lb 3.9 % 0.1 In Mash/Steeped
Date Syrup 1.10 lb 8.6 % 3.0 End Of Boil
Hops
Variety Alpha Amount IBU Form When
German Brewers Gold 9.7 % 17 g 21.2 Loose Pellet Hops 90 Min From End
German Brewers Gold 9.7 % 17 g 18.2 Loose Pellet Hops 45 Min From End
US Willamette 4.8 % 15 g 2.6 Plugs 10 Min From End
US Willamette 4.8 % 15 g 0.0 Plugs 1min from end
Other Ingredients
Ingredient Amount When
Irish Moss 3 g In Boil
Yeast
Wyeast 1272-American Ale II
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Five Star 5.2
Total Calcium (ppm): 35 Total Magnesium (ppm): 12
Total Sodium (ppm): 8 Total Sulfate (ppm): 29
Total Chloride(ppm): 13 Total Bicarbonate (ppm): 121
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F) 90min