Recipe Type: All Grain
Yeast: Thames Valley Ale (Wyeast 1275)
Yeast Starter: 2 qt
Batch Size (Gallons): 5.5
Original Gravity: 1.060
Final Gravity: 1.010
IBU: 28.9
Boiling Time (Minutes): 60
Color: 16.3 SRM
Primary Fermentation (# of Days & Temp): 2 Weeks @ 62'F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: See Below

Tortures of the Damned

American Amber Ale
Type: All Grain Date: 11/16/2011
Batch Size (fermenter): 5.50 gal Brewer: Wastelands Brewing Co.
Boil Size: 7 gal


Taste Notes: Malty and somewhat sweet with caramel and toasted overtones. Well balanced enough with hop character balancing malty sweetness. Nice deep amber color (not red, which is what I had in mind, though it "tastes" like a red) and plenty of nice white foamy head when poured. Hazy - perhaps due to the flaked barley. I intend to use whirlfloc in any future brews with flaked barley, which is damn nearly all of them. A bit on the sweet side for my tastes, but the hop bitterness (Norther Brewer still my favorite bittering hop) and toastiness more than compensate for the sweetness.


Ingredients
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 51.6 %
2 lbs Munich Malt (9.0 SRM) Grain 2 17.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 17.2 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4 4.3 %
8.0 oz Caraaroma (130.0 SRM) Grain 5 4.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.3 %
1.9 oz Roasted Barley (300.0 SRM) Grain 7 1.0 %

0.50 oz Northern Brewer [9.40 %] - First Wort 60.0 min Hop 8 15.2 IBUs
1.00 oz Northern Brewer [9.40 %] - Boil 15.0 min Hop 9 13.7 IBUs
1.00 oz Cascade [5.90 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
0.25 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs

1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [124.21 ml] Yeast 12 -
(2 qt starter)

Beer Profile

Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.012 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.3 %
Actual Alcohol by Vol: 6.6 %
Bitterness: 28.9 IBUs
Calories: 199.7 kcal/12oz
Est Color: 16.3 SRM

Mash at 152'F

Primary 2 weeks at 62'F (I only maintain 62'F during the first few days while fermentation is active, then i allow the temp to rise to around 68-70'F over the next several days and maintain for remainder).

Keg/bottle and age for 2-3 more weeks then serve.

I had 1/4 oz amarillo on hand so I decided to use it, you could probably just increase the cascade without changing the flavor profile much.