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Old 07-19-2012, 02:18 AM   #1
msa8967
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Default All-Grain - Much Better Amber Ale

Recipe Type: All Grain
Yeast: Wyeast 1056, US-05
Yeast Starter: yes
Batch Size (Gallons): 5.0
Original Gravity: 1.057
Final Gravity: 1.015
IBU: 40
Boiling Time (Minutes): 60
Color: 12.7
Primary Fermentation (# of Days & Temp): 21-28 days at 67 F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: This is my second most popular beer that I brew for my friends. Scored 40/50.

7.5 lbs 2-Row Brewers Malt
1.5 lbs Munich
1.5 lbs Crystal 60L
4-6 oz Amber Malt (optional if you want to add a bisquit flavor and darker color)
1.0 oz Centennial (60 min)
0.5 oz Cascade (10 min)
0.5 oz Cascade (5 min)
Wyeast 1056 American Ale yeast or US-05 dry yeast

Mash at 154 for 60 minutes.

I call this beer Much Better Amber Ale because it was much better the second time I made it. This is a variation on a traditional kit with a higher hop profile. It is probably the second most popular flavor that I share with my friends. I have probably made 50 gallons on this recipe.

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Old 10-16-2012, 01:44 AM   #2
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Default Extract version?


Can you propose an extract variant of this recipe?

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Old 10-16-2012, 02:09 AM   #3
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Are you wanting a liquid malt extract or dried malt extract version? Can you steep grains with your brewing methods?

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Old 10-16-2012, 03:15 AM   #4
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I'll answer for my own sake: I use mostly LME because it's cheaper, and steep like Mt. Everest. I'm very interested in an extract version!

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Old 10-16-2012, 03:30 AM   #5
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According to BeerSmith 2.0 the easiest conversion would be to use:

6 lbs 12 oz of pale malt liquid extract
1 lb amber liquid extract
13 oz Crystal 60L steeped
1.0 oz Centennial (60 min)
0.5 oz Cascade (10 min)
0.5 oz Cascade (5 min)
Wyeast 1056 American Ale yeast or US-05 dry yeast

I would probably round the pale malt liquid extract to a full 7 lbs to prevent waste depending on the size of your container.

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Old 10-16-2012, 05:24 PM   #6
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Hi Mick, I am going to try your Much Better Amber Ale recipe and had a question or two. What temperature do you store it after boil? How long do you normally ferment, do you use a second ferment? I normally brew with Amber LME and do a primary ferment for 5-7 days on average, then move to a second ferment for an additional 7 days before bottling. Usually let it sit for 10 days after that before I try the beer. With that process work with your recipe? Or do you recommend longer periods?
Thanks
Wayne

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Old 10-18-2012, 05:59 AM   #7
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Hey Mick, you said this was your second most favorite with your friends. What was your first most favorite recipe?

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Old 10-20-2012, 02:18 PM   #8
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Quote:
Originally Posted by wwilson View Post
Hi Mick, I am going to try your Much Better Amber Ale recipe and had a question or two. What temperature do you store it after boil? How long do you normally ferment, do you use a second ferment? I normally brew with Amber LME and do a primary ferment for 5-7 days on average, then move to a second ferment for an additional 7 days before bottling. Usually let it sit for 10 days after that before I try the beer. With that process work with your recipe? Or do you recommend longer periods?
Thanks
Wayne
allow me to answer your question . Look at post #1 and you will find your answer.
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Old 10-20-2012, 03:22 PM   #9
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Quote:
Originally Posted by wwilson View Post
Hi Mick, I am going to try your Much Better Amber Ale recipe and had a question or two. What temperature do you store it after boil? How long do you normally ferment, do you use a second ferment? I normally brew with Amber LME and do a primary ferment for 5-7 days on average, then move to a second ferment for an additional 7 days before bottling. Usually let it sit for 10 days after that before I try the beer. With that process work with your recipe? Or do you recommend longer periods?
Thanks
Wayne
Wayne,

Sorry for the delay in getting back to you but I have been at the hospital for the last 72 hours with my wife welcoming our second child. I usually let all of my beers go for 3-4 weeks in the primary and I don't use a secondary anymore unless I am adding dry hops. I have found for my brews the extra week in the primary gives better results for me with a cleaning tasting beer. I ferment in my basement which stays in the 66-68 F range.

I moved away from doing 7-10 day primaries and 7-10 day secondaries several years ago and found that the longer primary time gave the needed time for the yeast to clean up after themselves and also gave me the chance to cold crash the beer for a few days and get more yeast to drop out of suspension which is ideal for yeast washing.

Let me know if you have anymore questions. Good luck with your brew

Mick
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Old 11-09-2012, 09:06 PM   #10
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Whats your most popular beer

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