Thoughts on Amber Ale?

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bbrim

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Joined
Jan 27, 2008
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Location
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Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.14 %
Bitterness: 41.0 IBU Calories: 231 cal/pint
Est Color: 13.4 SRM



15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.49 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.64 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.64 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.82 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.41 %


0.50 oz Saaz [5.80 %] (60 min) (First Wort Hop) Hops 5.9 IBU
1.50 oz Cluster [7.80 %] (60 min) Hops 21.5 IBU
0.50 oz Glacier [6.00 %] (60 min) (First Wort Hop) Hops 6.1 IBU
0.50 oz Glacier [6.00 %] (15 min) Hops 2.7 IBU
0.50 oz Saaz [5.80 %] (15 min) Hops 2.6 IBU
0.50 oz Glacier [6.00 %] (5 min) Hops 1.1 IBU
0.50 oz Saaz [5.80 %] (5 min) Hops 1.1 IBU


1.00 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
 
Nice. I am assuming that is a 10 gallon batch, or your efficiency is kinda low.

I brewed an Amber Ale Saturday that is similar (6 gallon):

10.0lbs Pils Malt
1.00lbs Vienna
1.00lbs Crystal 60L
1.00lbs Flaked Corn
0.50lbs Corn Sugar

US-05

Sterling and Saaz

OG 1.056

It is quietly bubbling away at 60*F.

:mug:
 
I'm trying to keep the BP in small enough a quantity that it makes no noticible impression on the flavor. As I understand FWH and late additions affect the hops differently, I'm not 100% sure myself.
 
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