Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > My first recipe (Amber Ale)
Reply
 
LinkBack Thread Tools
Old 09-25-2012, 02:49 AM   #1
rockstar55667
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Miami, FL
Posts: 27
Likes Given: 7

Default My first recipe (Amber Ale)

I've been tweaking this recipe for a while now. I haven't made it yet, because this is my first time, and I want to make sure this recipe will be good.

What do you guys think?


6Boil Size: 6.51 gal Asst Brewer:


Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 61.9 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 19.0 %
1 lbs Biscuit Malt (23.0 SRM) Grain 3 9.5 %
1 lbs Munich Malt (9.0 SRM) Grain 4 9.5 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 20.7 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 10.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 7 4.1 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 8 -


Beer Profile

Est Original Gravity: 1.054 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 35.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 15.8 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 10 lbs 8.0 oz
Sparge Water: 4.69 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.13 qt of water at 163.7 F 152.0 F 60 min

Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.69gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

__________________
rockstar55667 is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 04:30 AM   #2
TrubDog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Cle Elum, WA
Posts: 388
Liked 33 Times on 28 Posts

Default

I'd punch it up to 8lbs of 2-row and add another 1 oz of Cascade at flame out. Looks pretty tasty!

__________________
TrubDog is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 12:09 PM   #3
JesperX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Kirkland, WA
Posts: 212
Liked 55 Times on 34 Posts

Default

That is an absurd amount of crystal and specialty malt in general. Personally I'd Take the crystal to 12%, Yea you can make an amber with 20% but it's gonna be sweeet. I'd also split it so that it's half Crystal 60 and half Crystal 120. Take your biscuit down to 4%. The Munich is fine.

Cascade is perfect for this but I'd bitter with something really clean like Magnum or Warrior. Get half your IBUs from the bittering addition. Then do your cascade additions at 20, 10, and 0. You want that citrusy cascade goodness on top of all that malt.

__________________

Primary: American Brown Ale
Kegged: American Pale Ale V2

On Deck: American Pale Ale V3
Brown Porter

JesperX is offline
rockstar55667 Likes This 
Reply With Quote Quick reply to this message
Old 09-25-2012, 12:18 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,056
Liked 4469 Times on 3252 Posts
Likes Given: 868

Default

I'd reduce the crystal to no more than 15%, and then I'd mix it up some.

I've found that in an amber, "layering" the crystal malts adds depth. I'd use some crystal 40L and 80L, for example. Say, .75 pound 40L and .5 pound of 80L, and that makes a wonderful amber.

You've got too much biscuit malt there. I'd reduce that to .25 pound. It's very "drying" in the finish, and too much is very noticeable in the finished beer.

You can increase the Munich malt or the two-row to make up the difference in dropping some of the specialty grains.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
rockstar55667 Likes This 
Reply With Quote Quick reply to this message
Old 09-25-2012, 06:24 PM   #5
rockstar55667
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Miami, FL
Posts: 27
Likes Given: 7

Default

Thanks everyone! Advice taken. Here is the revised recipe

Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.4 %
1 lbs Munich Malt (9.0 SRM) Grain 2 9.3 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 7.0 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 7.0 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 5 2.3 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 6 20.5 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 10.2 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 4.1 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -



Is this too much % of 2 row?

__________________
rockstar55667 is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 06:38 PM   #6
JesperX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Kirkland, WA
Posts: 212
Liked 55 Times on 34 Posts

Default

Nope, that should be just fine.

__________________

Primary: American Brown Ale
Kegged: American Pale Ale V2

On Deck: American Pale Ale V3
Brown Porter

JesperX is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 11:34 PM   #7
ModernDayNord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Sparta, TN
Posts: 20
Likes Given: 6

Default

Quote:
Originally Posted by Yooper View Post
I've found that in an amber, "layering" the crystal malts adds depth.
Agreed in full.
__________________
ModernDayNord is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Looking for an AG Amber Recipe... sb68 Recipes/Ingredients 0 08-22-2012 07:42 PM
Amber Ale Recipe Dave258 Recipes/Ingredients 12 07-22-2010 03:34 PM
Need help with a recipe for Amber Ale moosecaboose Recipes/Ingredients 2 08-17-2009 09:20 PM
Amber Recipe hopsalot Recipes/Ingredients 3 10-28-2008 07:46 PM
How about an Amber Ale recipe? Brewing Clamper Recipes/Ingredients 9 07-26-2006 10:13 PM