OK, I have been inspired by Ronpopeil. I will put the following recipe into my rotation. I would appreciate thoughts on the yeast...an FG of 1.018 does not seem dry enough for the recommendation. I can let it sit a little longer and tend to overshoot my FG at 7 days in primary. I will keep everyone posted:
Cross Stream Amber
Style: American Amber Ale OG: 1.068
Type: All Grain FG: 1.018
Rating: 0.0 ABV: 6.55 %
Calories: 221.24 IBU's: 50.96
Efficiency: 75.00 % Boil Size: 8.23 Gals
Color: 17.0 SRM Batch Size: 6.50 Gals
Preboil OG: 1.060 Boil Time: 60 minutes
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Grains & Adjuncts
Amount Percentage Name Time Gravity
6.50 lbs 35.99 % Crisp Maris Otter 60 mins 1.038
6.50 lbs 35.99 % Pale Malt (2 Row) US 60 mins 1.036
3.00 lbs 16.61 % Victory Malt 60 mins 1.034
1.75 lbs 9.69 % Caramel/Crystal Malt - 40L 60 mins 1.034
4.00 ozs 1.38 % Caramel/Crystal Malt - 80L 60 mins 1.034
1.00 ozs 0.35 % Briess Chocolate 60 mins 1.035
Hops
Amount IBU's Name Time AA %
1.00 ozs 24.41 Centennial 60 mins 10.00
0.35 ozs 7.72 Simcoe 25 mins 13.00
0.35 ozs 5.94 Centennial 25 mins 10.00
1.00 ozs 6.33 Simcoe 5 mins 13.00
1.00 ozs 4.87 Centennial 5 mins 10.00
0.25 ozs 1.70 Columbus (Tomahawk) 5 mins 14.00
Yeasts
Amount Name Laboratory / ID
1 act pkgs American Ale II Wyeast Labs 1272
Additions
(none)
Mash Profile
Profile Name: All Grain Profile 1
Grain Temp: 70.00 °F Mash Tun Vol Loss: 0.75 Gals
Grain Absorption: 0.13 Gals/lb Tun Temp Loss: 4.50 °F
Cooling Shrinkage: 4.00 % Kettle Trub Loss: 0.75 Gals
Hourly Boiloff: 9.00 %
Mash Steps:
Infusion 75
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Add 18.00 qts water @ 170.6°F
Mash Out 10
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Add 8.84 qts water @ 212.0°F
Fly Sparge
Sparge 18.48 qts water @ 170.00 °F
Water Profile
(none)
Fermentation Steps
Name Days / Temp
Primary 7 days @ 64.0°F
Secondary 14 days @ 64.0°F
Bottle/Keg 14 days @ 72.0°F