- Recipe Type
- All Grain
- Yeast
- WLP 037
- Yeast Starter
- 1 liter
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 75
- IBU
- 37 (tinseth)
- Color
- 13SRM (morey)
- Primary Fermentation (# of Days & Temp)
- 20 days at 65F
- Additional Fermentation
- D-rest at 70F after it reaches 1.020
- Tasting Notes
- caramel and some dried fruit notes. Very floral from dry hopping. Wonderful balance
Recipe: PNW Amber
Style: 10B-American Ale-American Amber Ale
Fermentables
US 2-Row Malt 9lb 0oz (77.8 %) In Mash/Steeped
US Munich 10L Malt 1lb 0oz (8.6 %) In Mash/Steeped
US Caramel 80L Malt 1lb 0oz (8.6 %) In Mash/Steeped
US Caramel 40L Malt 8.00 oz (4.3 %) In Mash/Steeped
US Dark Chocolate Malt 1.00 oz (0.5 %) In Mash/Steeped
Hops
US Centennial (8.7 % alpha) 1 oz Loose Pellet Hops used 60 Min From End
US Willamette (4.8 % alpha) 0.5 oz Loose Pellet Hops used 20 Min From End
US Willamette (4.8 % alpha) 0.5 oz Loose Pellet Hops used 10 Min From End
US Willamette (4.8 % alpha) 0.5 oz Loose Pellet Hops used At turn off
US Centennial (8.7 % alpha) 1 oz Loose Pellet Hops used Dry-Hopped (last week of fermentation, did mine in primary)
US Amarillo (8.6 % alpha) 1 oz Loose Pellet Hops used Dry-Hopped (last week of fermentation, did mine in primary)
Yeast: White Labs WLP037-Yorkshire Square
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion
Step: Rest at 152 degF for 60 mins
This beer is inspired by typical amber ales found around the Seattle area. Many of this region's amber ales are a little sweeter (but balanced), have a big hop aroma and use English yeast strains. The WLP037 creates a beer of pristine clarity while providing some gentle fruit notes of pear and toast. Since this is a platinum strain, you may wish to substitute Wyeast 1332 Northwest ale yeast or safale 04.