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Old 12-30-2012, 07:58 PM   #1
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Default All-Grain - Red Wagon Oatmeal Amber

Recipe Type: All Grain
Yeast: 1272 Am. Ale II
Batch Size (Gallons): 6.5
Original Gravity: 1.058
Final Gravity: 1.015
IBU: 49
Boiling Time (Minutes): 60
Color: 14.5
Primary Fermentation (# of Days & Temp): 21 days @ 60-62
Secondary Fermentation (# of Days & Temp): bottle or keg for 2-4 weeks
Tasting Notes: This is one of my favorite recipes - a hoppy american amber ale. Great mouthfeel

One of my favorite recipes, and a beer I try to keep on hand year round. Great mouth feel. Hoppy, rich, caramel - but no problem filling up the glass several times. I had never really entered any competitions until this past year, but decided to do so to get feedback on my beers. 4 different batches of this beer placed top 3 on 4/5 occassions (IA State Fair -32, DRAFT Ohio-37, Bierborse SDakota-45, FOAM-40). The one contest it did not manage a top 3 was AHA regionals, where it still scored a 41.5. Amber ale is my favorite style, and a style that I think goes unappreciated, overall. Hopefully some others can try this out and see if they like it as much as I do.

The small additions of pale choc. and Crystal 120 are primarily fine tuning color. Have also added Flaked Barley with success. Used 1056 and 1007 successfully for yeast as well. Most everything else though, I keep very close from one batch to the next.

*Edit - July 2013: Been playing around with munich/2 row ratio. Reducing munich to cut back a bit on sweetness. Been going 9lbs 2 row and 3 lbs munich in a couple batches and liked the change. Not a huge difference, but takes some of the sweetness off of it. May play a bit with the crystal too.

Red Wagon Oatmeal amber
Style: American Amber Ale
Type: Calories: 190
Rating: 0.0 Boil Size: 7.39 Gal
IBU's: 49.21 Batch Size: 6.50 Gal
Color: 14.5 SRM Boil Time: 60 minutes
Preboil OG: 1.054
Estimated Actual
Brew Date: - 12/09/2012
OG: 1.058 1.058
FG: 1.015 1.015
ABV: 5.63 % 5.63 %
Efficiency: 78 % 79 %
Serve Date: 12/30/2012 / /

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 21 days @ 62.0°F 12/09/2012 12/09/2012

Grains & Adjuncts
Amount Percentage Name Time Gravity
6.50 lbs 46.43 % Briess 2-Row Brewers Malt 60 mins 1.037
4.50 lbs 32.14 % Munich Malt 60 mins 1.037
1.00 lbs 7.14 % Oats, Flaked 60 mins 1.037
0.50 lbs 3.57 % White Wheat Malt 60 mins 1.040
2.00 ozs 0.89 % Fawcett Pale Chocolate 60 mins 1.030
0.50 lbs 3.57 % Caramel/Crystal Malt - 80L 60 mins 1.034
0.50 lbs 3.57 % Weyermann Caramunich III 60 mins 1.037
0.25 lbs 1.79 % Aromatic Malt 60 mins 1.036
2.00 ozs 0.89 % Caramel/Crystal Malt -120L 60 mins 1.033

Mash @152-154 range

Hops
Amount IBU's Name Time AA %
0.85 ozs 30.38 Magnum First Wort 14.00
1.00 ozs 10.19 Falconers flight 10 mins 11.00
1.00 ozs 5.60 Falconers flight 5 mins 11.00
1.00 ozs 0.00 Falconers flight 0 mins 11.00
1.00 ozs Falconers flight Dry hop for 5 days 11.00

I use Bru'n Water - Amber Bitter water profile

Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale II starter Wyeast Labs 1272

oatmeal-amber.jpg  
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Old 01-13-2013, 10:48 PM   #2
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I just brewed this one up today. Thanks for the recipe!

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Old 01-14-2013, 03:54 PM   #3
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Cool. Getting ready to start sampling the batch I made about 6 weeks ago. Hope it turns out well for you.

I brewed a similar sounding recipe yesterday that I found in the IPA section. Looking to brew something similar and see if there are aspects of a different recipe that might lend themselves to this one and improve upon it.

Here is the other recipe I brewed yesterday-

http://www.homebrewtalk.com/f69/india-red-ale-160034/

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Old 04-29-2013, 12:40 AM   #4
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When you brew this w/ flaked barley, how much do you add?

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Old 04-29-2013, 02:51 PM   #5
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I would say you could use anywhere in the .5-1 lb range for the flaked oats/barley portion and get the desired effect of "creamy" feel to the beer. This is actually on my brew experiment "to-do" list - I am going to brew 3 batches of this beer (maybe 3 gallon batches) - one with flaked oats, one with flake barley and one with neither for comparison purposes.

On a side note - something I noticed with two batches of this I brewed this winter - my basement gets pretty cool (58-59) in the winter. Both batches I did this winter did not turn out as well as I had hoped - ended too sweet and carmel tasting...... I think in both cases my yeast got a little too cool and struggled toward the end of fermentation. They were "ok" - but not as good as in the past. They did "clean up" and mellow out pretty well over the course of an extra month or so of aging.

Could scale back the munich a bit too (to 2-3 pounds) to take some of the sweetness out of it - add back equal amount of 2 row.

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Old 04-30-2013, 12:00 AM   #6
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Thanks for the tips. I didn't expect to find much help when I was thinking about doing this type of brew, and yet here you are! And your grain bill looks just about what i was thinking to boot. I'm planning on hopping mine with 2 to 1 Mosaic and Simcoe.

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Old 04-30-2013, 02:00 PM   #7
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That will be a good hop combo in a big amber ale I bet..... Let me know how it turns out, or if you find something you would change, or works well..... always looking to try new options.

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Old 05-20-2013, 06:29 AM   #8
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Just a quick update... It turned out great. I really enjoyed it, and entered it into the national homebrewing competition. One judge gave it a 40 the other judge scored it at 44. Not bad at all.

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Old 06-05-2013, 02:02 PM   #9
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Nice scores! Well done. Did you enter it as American amber ale 10B? sometimes people enter bigger ambers as specialty, but I have had all my luck in 10B.

I brewed a batch of this last week and brewing another batch today... playing around with a couple things. . . . . in particular some of the munich and some of the crystal. Had a batch or two over the winter turn out sweeter than I really wanted. I feel that some of the problem could have been attributed to a cool basement - ferm. temps that dropped to 58-60 toward end of primary and perhaps the yeast stalled out a bit.
At any rate - going to 9:3 lb ratio on the 2row:munich on both batches, also got rid of the 120. Used Golden Naked Oats rather than flaked - LHBS was out of flaked. Fermenting warmer (66-68). one batch with 1056, one with 1272. Otherwise, should be pretty similar. See if any differences as a result.

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Primary: Heady Topper Clone, Session IPA, Porter, Plain ol American Ale
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Old 06-06-2013, 06:34 AM   #10
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Yeah, I entered it as 10B.

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