Recipe Type: All Grain Yeast: WLP001 California Ale Yeast Starter: No (Ran out of DME) Batch Size (Gallons): 5.5 Original Gravity: 1.052 Final Gravity: 1.009 IBU: 34 Boiling Time (Minutes): 60 Color: 14 Primary Fermentation (# of Days & Temp): 10 days @ 68-72 Secondary Fermentation (# of Days & Temp): 7 days @ 68
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Willamette Plug 4.30 17.2 60 min.
0.75 oz. Centennial Whole 9.30 13.9 30 min.
0.50 oz. Willamette Plug 4.30 2.9 20 min.
**1 tsp irish moss added at last 15 minutes of boil. Also used hop bag for hops additions.
Yeast
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White Labs WLP001 California Ale
Mash Schedule
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Mashed at 154 degrees F for 60 minutes with 14 quarts and then added 5 quarts of 175 degree water and started vorlauf until clear runnings present. Drained first runnings and sparged with 13 quarts of 175 degree water. Came up with about 4.5 gallons instead of 5.5 total runnings.
**Next time i will use an additional gallon of water to achieve 5.5 gallon recipe...I didint get enough munich so i went with a half lb of the caramunich for added color.
Last edited by scinerd3000; 06-06-2009 at 12:15 AM.
After about a month everything was spot on. Tastes great with full body and a nice head and a slight carmel finish. Biscuit added a perfect amount of extra fullness to make it a successful first recipe. Many more to come hopefully
Looks like a great recipe. I want to make an Amber next. I tried Hawaii Nui's Amber Ale and it's really good, really good. You can taste a slight chocolate in the finish. On your recipe did the chocolate come through in the taste at all, or only color?
i used the chocolate in this case just for a color adjustment. Toward the end of my stock when it had aged a bit it could be percieved but just barely. I had some random grains in stock which is why the grainbill is abit complicated but you could try taking out the 1/2# caramunich and use .5# pale chocolate malt (~215L) and up the crystal 40L to .75# to get more chocolate flavor.
Forgot to mention I made a starter for this one, so I expected it to start off fast. But last night when there was still no action I took a gravity reading and it was unchanged, so I figured for sure all my yeast were dead on arrival. But today I wake up and the airlock is bubbling away!
Wonder if I should still pitch the US-05 which arrives later today?
Wonder if I should still pitch the US-05 which arrives later today?
i keep that around just in case....for this it will be the best bet for dry yeast and should work great. My starters always seem to take a few days to get going...
It's been about 3 weeks in bottle. I poured one this evening and now I think the .5 lb chocolate was enough to move this out of amber ale and into brown ale. I really wonder what Hawaii Nui's recipe is. They have a lighter color and a sweeter chocolate in the finish. Even though I used only pale chocolate it still has a roasty/toasty taste that was not there in the Hawaii Nui. Hawaii Nui had more of a sweet chocote w/ out the roasty/toasty. It's a good beer, don't get me wrong. Now I'm just wondering how to adjust it to reach my goal of a near clone.
Very interesting this beer making is! So much to learn.
thats part of the fun of trying to clone something no one has before. Next time move to use either some honey malt or more crystal and less chocolate. According to there website they do use chocolate malts and also wheat....were you happy with the way it turned out?
All-Grain - Thirsty Goat Amber Ale
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