Recipe Type: All Grain Yeast: US-05 Yeast Starter: no Additional Yeast or Yeast Starter: no Batch Size (Gallons): 11 Original Gravity: 1.053 Final Gravity: 1.012 IBU: 36 Boiling Time (Minutes): 70 Color: 16 Primary Fermentation (# of Days & Temp): 8 at 66F Additional Fermentation: 4 months in the keg Secondary Fermentation (# of Days & Temp): 8 at 66F Tasting Notes: Tastes awesome
This one is tried and true guys and gals. It's a great West Coast style American Amber. Hop forward but balanced. On the dark end of the style's range with a great malt complexity.
Magnarillocent Amber
10-B American Amber Ale Author: Bobby Date: 6/21/2008
Size: 11.0 gal Efficiency: 86.47% Attenuation: 78.0% Calories: 175.47 kcal per 12.0 fl oz
Ingredients:
14.0 lb Maris Otter
1 lb Bonlander Munich Malt
1 lb Victory® Malt
1 lb Carared®
1 lb Caramel Malt 40L
1 lb Caramel Malt 120L
2 oz White Wheat Malt
1 oz Chocolate Malt
1 oz Magnum Leaf (12.9%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10 min
1 oz Centennial (9.5%) - added during boil, boiled 10 min
1 oz Amarillo (9.8%) - steeped after boil
1 oz Centennial (9.5%) - steeped after boil
1 oz Centennial (9.5%)
2.0 ea Fermentis US-05 Safale US-05
00:03:00 Dough In - Liquor: 6.54 gal; Strike: 166.1 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:11:03 Mash Out Ramp Up - Heat: 8.1 min; Target: 167.5 °F
01:36:03 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 4.13 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.09 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 12.7 gal
Notes preboil of 12.9 gallons came in at 1.046 on par with 88% mash.
1.053 @ 11 gallons = 86.5 brewhouse. Chilled to 79, pitched US-05 Dry, one pack per carboy. Put in ferm fridge at 66F.
Transfered to secondaries on 6/29/08 (8 days in primary) to make room for barleywine partigyle racking. Krausen had mostly fallen out.
Checked FG on 7/3/08 - 1.014 temp corrected from 66F. Taste is balanced, non cloying, no off flavors. Hop flavor is just slightly forward like a West Coast Amber. Color is exacly what I was going for. Clarity was excellent for only being 2 weeks old. Racking to keg next weekend would be fine.
Racked to two kegs on 7/7/08. Nice flavor. One goes in the kegger at 13psi.
Awarded Bronze at Hilton Head Heroes Competition (first non dry hopped version)
Dryhopped second keg with 1oz Centennial Leaf on 11/7/08 and bottled for Splitrock competition.
Tasting notes 11/12/08. Dry hop vegetal astringency has mellowed. Amazing hop aroma. This is by far the best beer I've made to date.
No, that was a total mistake on my part. It must have been an earlier file before I commited to the hop schedule. I need to look for the final file and repost.
This one is tried and true guys and gals. It's a great West Coast style American Amber. Hop forward but balanced. On the dark end of the style's range with a great malt complexity.
Magnarillocent Amber
10-B American Amber Ale Author: Bobby Date: 6/21/2008
Size: 11.0 gal Efficiency: 86.47% Attenuation: 78.0% Calories: 175.47 kcal per 12.0 fl oz
Ingredients:
14.0 lb Maris Otter
1 lb Bonlander Munich Malt
1 lb Victory® Malt
1 lb Carared®
1 lb Caramel Malt 40L
1 lb Caramel Malt 120L
2 oz White Wheat Malt
1 oz Chocolate Malt
1 oz Magnum Leaf (12.9%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10 min
1 oz Centennial (9.5%) - added during boil, boiled 10 min
1 oz Amarillo (9.8%) - steeped after boil
1 oz Centennial (9.5%) - steeped after boil
1 oz Centennial (9.5%)
2.0 ea Fermentis US-05 Safale US-05
00:03:00 Dough In - Liquor: 6.54 gal; Strike: 166.1 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:11:03 Mash Out Ramp Up - Heat: 8.1 min; Target: 167.5 °F
01:36:03 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 4.13 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.09 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 12.7 gal
Notes preboil of 12.9 gallons came in at 1.046 on par with 88% mash.
1.053 @ 11 gallons = 86.5 brewhouse. Chilled to 79, pitched US-05 Dry, one pack per carboy. Put in ferm fridge at 66F.
Transfered to secondaries on 6/29/08 (8 days in primary) to make room for barleywine partigyle racking. Krausen had mostly fallen out.
Checked FG on 7/3/08 - 1.014 temp corrected from 66F. Taste is balanced, non cloying, no off flavors. Hop flavor is just slightly forward like a West Coast Amber. Color is exacly what I was going for. Clarity was excellent for only being 2 weeks old. Racking to keg next weekend would be fine.
Racked to two kegs on 7/7/08. Nice flavor. One goes in the kegger at 13psi.
Awarded Bronze at Hilton Head Heroes Competition (first non dry hopped version)
Dryhopped second keg with 1oz Centennial Leaf on 11/7/08 and bottled for Splitrock competition.
Tasting notes 11/12/08. Dry hop vegetal astringency has mellowed. Amazing hop aroma. This is by far the best beer I've made to date.
All-Grain - Magnarillocent Amber - bronze medal
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