Brewsmith
Home brewing moogerfooger
- Recipe Type
- All Grain
- Yeast
- White Labs WLP-001
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.060
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 43
- Color
- 15
- Primary Fermentation (# of Days & Temp)
- 7 days at 67º F
- Tasting Notes
- Balanced with malt and bitterness. Caramel notes with a touch of toast.
A straight forward amber ale. Not over the top like an American Red or Imperial Red. Balanced, drinkable with a little more malt, caramel and toast than a standard pale ale. This recipe won a Silver medal at the 2009 Southern California Regional Champoinship.
Dad's Amber Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.75
Anticipated OG: 1.061 Plato: 14.92
Anticipated SRM: 14.6
Anticipated IBU: 43.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.052 SG 12.78 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.9 9.50 lbs. Pale Malt(2-row) America 1.036 2
6.4 0.75 lbs. Munich Malt(light) America 1.033 10
4.3 0.50 lbs. Crystal 35L America 1.035 35
3.2 0.38 lbs. Victory Malt America 1.034 25
3.2 0.38 lbs. Crystal 120L Great Britain 1.033 120
2.1 0.25 lbs. Chocolate Malt - Light Great Britain 1.034 225
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.70 oz. Mt. Hood Whole 5.10 33.5 60 min.
0.75 oz. Crystal Pellet 3.10 2.6 15 min.
0.75 oz. Willamette Whole 5.40 4.2 15 min.
0.50 oz. Crystal Pellet 3.10 1.1 5 min.
0.25 oz. Willamette Whole 5.40 0.9 5 min.
0.25 oz. Willamette Pellet 4.80 0.8 5 min.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.75
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.36 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 4.94 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Dad's Amber Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.75
Anticipated OG: 1.061 Plato: 14.92
Anticipated SRM: 14.6
Anticipated IBU: 43.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.052 SG 12.78 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.9 9.50 lbs. Pale Malt(2-row) America 1.036 2
6.4 0.75 lbs. Munich Malt(light) America 1.033 10
4.3 0.50 lbs. Crystal 35L America 1.035 35
3.2 0.38 lbs. Victory Malt America 1.034 25
3.2 0.38 lbs. Crystal 120L Great Britain 1.033 120
2.1 0.25 lbs. Chocolate Malt - Light Great Britain 1.034 225
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.70 oz. Mt. Hood Whole 5.10 33.5 60 min.
0.75 oz. Crystal Pellet 3.10 2.6 15 min.
0.75 oz. Willamette Whole 5.40 4.2 15 min.
0.50 oz. Crystal Pellet 3.10 1.1 5 min.
0.25 oz. Willamette Whole 5.40 0.9 5 min.
0.25 oz. Willamette Pellet 4.80 0.8 5 min.
Yeast
-----
White Labs WLP001 California Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.75
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.36 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 4.94 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
