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Old 11-18-2011, 09:06 PM   #1
cblack85
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Default All-Grain - Red Sun Amber Ale

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.009
IBU: 36.8
Boiling Time (Minutes): 60
Color: 15.5
Primary Fermentation (# of Days & Temp): 7 days @ 68 F
Secondary Fermentation (# of Days & Temp): 7 days @ 68 F
Tasting Notes: Very nice clean tasting hoppy amber ale.

Malts
7.92 lb Pale Malt (2 Row)
0.83 lb Caramel Malt - 40L (Briess)
0.83 lb Munich 10L (Briess)
0.42 lb Caramel/Crystal Malt -120L
0.25 lb Biscuit Malt
0.11 lb Chocolate (Briess)

Hops
0.68 oz Magnum [10.00 %] (60 min)
0.40 oz Cascade [7.50 %] (10 min)
0.50 oz Centennial [8.10 %] (10 min)
0.50 oz Centennial [8.10 %] (0 min)
0.40 oz Cascade [7.50 %] (0 min)

Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle US-05 (Fermentis #Y-SA-US05) Yeast-Ale

Mash @ 156 F for 60 Minutes
Mash out @ 168 F for 10 Minutes
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Old 12-20-2011, 09:17 PM   #2
bmock79
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Just curious, do you get any roastiness from the biscuit and chocolate malt?

I had an amber this summer when I went to California that had a subtle hint of roast in it.
The beer was brewed by 21st Amendment, called Roasted American...

Cheers and thanks!!

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Old 12-30-2011, 01:01 AM   #3
cblack85
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No real roastiness. I do get a little breadiness, but they are mainly there to help with the color

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