bernerbrau
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US-05
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.058
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 38
- Color
- 12.2 SRM
- Primary Fermentation (# of Days & Temp)
- 14 @ 70F
- Secondary Fermentation (# of Days & Temp)
- 21 @ 70F
- Tasting Notes
- An attempt at a multi-grain amber ale.
I threw this one together today as an attempt at making a malty amber with a simple hop character. Will try to get to it later this year.
3.5 lbs Crisp Maris Otter
3 lbs Weyermann Vienna
2.5 lbs Gambrinus Dark Munich
1 lb Briess Caramel 20
0.5 lb Briess Victory
1 oz Amarillo (8.0%) @ 60
1 oz Amarillo @ 20
1 oz Amarillo @ Flameout
Irish Moss - 15 minutes
Single infusion mash, 13 quarts + 1/2 cup @ 149F for 60 minutes
Batch sparge to collect ~7 gallons
Ferment 5 weeks at 70 F and bottle with 4 oz corn sugar.
3.5 lbs Crisp Maris Otter
3 lbs Weyermann Vienna
2.5 lbs Gambrinus Dark Munich
1 lb Briess Caramel 20
0.5 lb Briess Victory
1 oz Amarillo (8.0%) @ 60
1 oz Amarillo @ 20
1 oz Amarillo @ Flameout
Irish Moss - 15 minutes
Single infusion mash, 13 quarts + 1/2 cup @ 149F for 60 minutes
Batch sparge to collect ~7 gallons
Ferment 5 weeks at 70 F and bottle with 4 oz corn sugar.