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Old 09-17-2012, 02:29 PM   #1
thekage
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Default All-Grain - Griffin - Dry Hopped Amber Session Ale

Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.015
IBU: 37
Boiling Time (Minutes): 60
Color: Copper to Red-Brown
Primary Fermentation (# of Days & Temp): 12
Tasting Notes: Citrus and Grapefruit Nose, piney and herbal hop pallet, bready caramel malt backbone

This recipe is my leaning towards my idea of a my favorite beers, a nice west coast style Amber Ale. I love Fat Tire, but wish it had more hop on the pallet and nose. I made Revys Amber Ale, and loved it, just wish it had a little more mouth feel and was heavier on the aroma hops and not quite so bitter. So this is my attempt. I started with Revy's Amber and took some notes from the Fat Tire clones, and then hopped it like Genesis Dry Hopped Session Ale. Hope you like it!

Malt
7 Lbs 2-Row
2.5 Lbs Crystal 60L
1 Lbs Victory malt
.5 oz Crystal 20L
.5 oz Crystal 120L

Hops
.75 oz Cascade 5.9% @ 60 min.
.75 oz Centennial @ 60 mins
.5 oz Cascade 5.9% @ 20 min.
.5 oz Centennial @20 min
.5 oz. Cascade 5.9% @ flameout.
.5 oz Centennial @ flameout.
1 oz Simcoe Dry Hopped


Mash @ 152-154 for 60 mins. Follow Boil Schedule. I use Yeast Nutrients and Irish Moss @ 15 mins. Chill to 70 to 75 degrees. Pitch with 1272. Allow to ferment 4-5 days then dry hop with Simcoe for 8-10 days. Cold Crash, Force Carb, Drink. Repeat the process as soon as possible.

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Old 10-19-2012, 12:35 PM   #2
HomebrewDaddy
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This recipe looks tasty, how did it turn out? I think I may have to brew this next week....

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Old 10-20-2012, 09:36 PM   #3
thekage
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Quote:
Originally Posted by HomebrewDaddy View Post
This recipe looks tasty, how did it turn out? I think I may have to brew this next week....
It was fantastic. Best beer I have ever made by far. I brewed it for a group of friends who were having a party and it was gone quick. Everyone loved it.
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Old 12-31-2012, 03:13 AM   #4
chronoclast
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Curious about the crystal 20 addition. What's you're reasoning for adding that if there's equal parts 120 and all that 60. Won't the 60 and 120 make the 20 unnoticeable? Just wondering because I want to brew this!

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Old 12-31-2012, 04:02 PM   #5
thekage
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Why the 20L, thats a good question. This is highly hopped and a quite malty brew, I thought it would help balance it a little more, much like in Pilsners.
I think next time I'm going to drop the bittering hops down to .5oz a piece and add .5 oz each of Centennial and Cascades to the dry hop as well as the Simcoes. I would also like to expirement with adding a small amount of flaked wheat.

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