All Grain Yeast:
WLP001 Batch Size (Gallons):
10 Original Gravity:
1.052 Final Gravity:
32 Boiling Time (Minutes):
13 Primary Fermentation (# of Days & Temp):
7 days @ 65F Additional Fermentation:
none Secondary Fermentation (# of Days & Temp):
18 days @65F
Bobby's All American Amber
10-B American Amber Ale
Size: 10.5 gal
Calories: 172.45 per 12.0 fl oz
Original Gravity: 1.052 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 12.7 (10.0 - 17.0)
Alcohol: 4.94% (4.5% - 6.0%)
Bitterness: 32.29 (25.0 - 40.0)
16 lbs 2-Row Brewers Malt
1 lbs 2-Row Caramel Malt 80L
.5 lbs Carared®
1.5 lbs Melanoidin Malt
1 lbs Vienna Malt
1 oz Amarillo (8.5%) - added during boil, boiled 70 min
1 oz Cascade (5.5%) - added during boil, boiled 40.0 min
1 oz Cascade (5.5%) - added during boil, boiled 15 min
2 oz Northern Brewer (8.0%) - steeped after boil
1 ea White Labs WLP001 California Ale
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Mash In - Target: 154 °F
Sac Rest - Rest: 60 min; Final: 153.2 °F
Had a bit of trouble nailing the mash temp. Grain was 55dF so we mashed in high without calculating. First 15 minutes of the mash was about 158-160 so we stirred with the lid open then added a half gallon of cold water to finally settle in at about 152 for the next 40 minutes. We missed our target post boil volume mostly due to not measuring our runnoff properly. Had to top off a gallon in the fermenter. Levi lost his half in a car accident going home that day. RIP.
Basement ambient was about 64-65.
Tested SG on 5/11/07 @ 1.015 give or take. Racked to secondary bottle on 5/12/07 and saved slurry in 16oz PET beer bottle. Tastes good, but green.
Racking to keg on 5/30/07 to replace kicked IPA.
Tasting 6/9/2007 - Woah, this is a great beer. Nice hop flavor due to late additions. Could use a bit more nose, going to test a small dryhop in my glass to find out if a 1/2oz of Cascade in the keg would do.