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Old 02-04-2013, 04:32 AM   #1
Fulcanelli
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Default Ruggine American Amber ale

I`m going to try this recipe next weekend, and it`s to a competition, if u want to suggest any modification, feel free to say! Hope u enjoy this recipe!


Ruggine American Amber Ale:

OG - 1052 SG
FG - 1014 SG
ABV - 4,9%
Bitterness - 26,9 IBU
Color - 12,0 SRM

Mash Step -
156 F over 40min
168 F over 20min

Boil - 90min

volume - 10,5gal

13 lbs 3,6 oz *Pale Malt (Weyermann) (3,3 SRM) 67,8 %
1 lbs 1,6 oz *Melanoidin (Weyermann) (35,5 SRM) 5,6 %
1 lbs 1,6 oz *Carapils (Weyermann) (2,0 SRM) 5,6 %
2 lbs 3,3 oz *Carared (Weyermann) (22,8 SRM) 11,3 %
10,6 oz *Cara/Cristal 120 (Castle Malting) 3,4 %
1 lbs 1,6 oz *Munich II (Weyermann) (11,4 SRM) 5,6 %
1,8 oz *Chocolate Malt Belga (Castle Malting) (456,9 SRM) 0,6 %

1,76 oz *Cascade [7,00 %] - Boil 60,0 min 22,7 IBUs
0,35 oz *Centennial [8,60 %] - Boil 5,0 min 1,1 IBUs
0,53 oz *Centennial [8,60 %] - Boil 10,0 min 3,0 IBUs
0,88 oz *Centennial [8,60 %] - Boil 0,0 min 0,0 IBUs

Obs: This recipe is to a 10,5gal, and i`ll divide it in 4 different fermenters:

1)5gal with S-05
1.1 - 2,5 gal - dry hop with 0,42oz Cascade for 2 weeks on the secondary;
1.2 - 2,5 gal - dry hop with 0,42oz Saaz for 2 weeks on the secondary;

2)5 gal with California Ale WLP-001
2.1 - 2,5gal - dry hop with 0,42oz Cascade for 2 weeks on the secondary;
2.2 - 2,5gal - dry hop with 0,42oz Saaz for 2 weeks on the secondary.

I`ll taste all of them and choose the best one to the competition!

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Old 02-09-2013, 05:09 AM   #2
stevebuscemi
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On the off chance that you haven't brewed this yet/haven't pitched any yeast yet; just want to tell you that S-05, wlp001, wyeast 1056 are all the same yeast
so your basically gunna have the same thing in both fermenters.
Sorry if your aware of this just thought someone should say. Maybe get a different yeast if your wanting to experiment.
Also people get mad when you post recipes you haven't brewed before in the database, just a heads up.

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Old 02-14-2013, 06:30 PM   #3
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Quote:
Originally Posted by stevebuscemi View Post
On the off chance that you haven't brewed this yet/haven't pitched any yeast yet; just want to tell you that S-05, wlp001, wyeast 1056 are all the same yeast
so your basically gunna have the same thing in both fermenters.
all 3 yeast are the chico strain.

001 and 1056 are identical in their results.

i've read the US-05 can produce a peach-like undertone. it is described as subtle, but one that can be picked out in a triangle test. so there is a slight difference between the liquid and the dry versions of the chico.
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Drinking: a farmhouse with ECY08 & brett blend
Fermenting: sour cherry mead, imperial chocolate stout and its not-so-small beer second runnings, our bruin & a few other sours
Aging: a bunch of belgian and soured stuff, and acerglyn.
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Old 02-14-2013, 10:10 PM   #4
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Thx, just brewed it this week, the OG is 1051, i"ll post some pics when it"s ready, and give my

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Old 02-14-2013, 10:12 PM   #5
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Quote:
Originally Posted by Fulcanelli
Thx, just brewed it this week, the OG is 1051, i"ll post some pics when it"s ready, and give my
feedback!
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Old 03-12-2013, 03:02 AM   #6
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FG is 1015, and de beer looks great, very copper in color, and tastes good, even before de dry hop! I'll Be bottling it this weekend, as soon it's carbonated i'll post some pics!

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