Brewing Jamil's Amber recipe tonight and had a quick yeast question. The recipe calls for White Labs WLP001 California Ale but I didn't have time to make a starter so I substituted Salafe-04 . This is relatively the same right?
Recipe is below
Thanks
A great Am. Amber recipe. I don't think this ever placed lower than first in any competition. If you don't have pale chocolate, use half the amount of regular chocolate malt.
Amber-Red Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-B American Pale Ales, American Amber Ale
Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 11 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.75
Anticipated OG: 1.055 Plato: 13.53
Anticipated SRM: 16.6
Anticipated IBU: 36.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.042 SG 10.59 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.5 9.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
3.9 0.50 lbs. Victory Malt America 1.034 25
7.8 1.00 lbs. Crystal 40L America 1.034 40
7.8 1.00 lbs. Munich Malt(light) America 1.033 10
3.9 0.50 lbs. Crystal 120L America 1.033 120
2.0 0.25 lbs. Chocolate Malt - Light Great Britain 1.034 200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Pellet 15.00 30.1 60 min.
0.50 oz. Cascade Pellet 5.40 2.2 10 min.
0.50 oz. Centennial Pellet 9.40 3.8 10 min.
0.50 oz. Cascade Pellet 5.40 0.0 0 min.
0.50 oz. Centennial Pellet 9.40 0.0 0 min.
Yeast
-----
White Labs WLP001 California Ale
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.75
Water Qts: 19.17 - Before Additional Infusions
Water Gal: 4.79 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 5.81 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Judges don't see the recipe and the result is a very nice, very subtle biscuit note, that adds a bit of complexity and rounds it out. I think it is spectacular. It placed first at several good size competitions (> 300 entries): World Cup, Mayfaire (twice), and California State Fair.
The trick on the chocolate is to be VERY subtle. One thing about some chocolate malts is that, used with restraint, they have a very nice toasty note, not a roasty note. You want to get the toasty, not the roasty for this beer. Also, it will really highten the red look.
I do think you'll get some of the character by choosing the lightest chocolate you can find and dropping the amount by half. This is what I would do before I found the pale chocolate and it worked fairly well.
Of course, the pale chocolate (200L) would be best. It is made by Bestons, and I hear they now only sell it to breweries 224,733
Recipe is below
Thanks
A great Am. Amber recipe. I don't think this ever placed lower than first in any competition. If you don't have pale chocolate, use half the amount of regular chocolate malt.
Amber-Red Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-B American Pale Ales, American Amber Ale
Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 11 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.75
Anticipated OG: 1.055 Plato: 13.53
Anticipated SRM: 16.6
Anticipated IBU: 36.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.042 SG 10.59 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.5 9.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
3.9 0.50 lbs. Victory Malt America 1.034 25
7.8 1.00 lbs. Crystal 40L America 1.034 40
7.8 1.00 lbs. Munich Malt(light) America 1.033 10
3.9 0.50 lbs. Crystal 120L America 1.033 120
2.0 0.25 lbs. Chocolate Malt - Light Great Britain 1.034 200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Pellet 15.00 30.1 60 min.
0.50 oz. Cascade Pellet 5.40 2.2 10 min.
0.50 oz. Centennial Pellet 9.40 3.8 10 min.
0.50 oz. Cascade Pellet 5.40 0.0 0 min.
0.50 oz. Centennial Pellet 9.40 0.0 0 min.
Yeast
-----
White Labs WLP001 California Ale
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.75
Water Qts: 19.17 - Before Additional Infusions
Water Gal: 4.79 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 5.81 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Judges don't see the recipe and the result is a very nice, very subtle biscuit note, that adds a bit of complexity and rounds it out. I think it is spectacular. It placed first at several good size competitions (> 300 entries): World Cup, Mayfaire (twice), and California State Fair.
The trick on the chocolate is to be VERY subtle. One thing about some chocolate malts is that, used with restraint, they have a very nice toasty note, not a roasty note. You want to get the toasty, not the roasty for this beer. Also, it will really highten the red look.
I do think you'll get some of the character by choosing the lightest chocolate you can find and dropping the amount by half. This is what I would do before I found the pale chocolate and it worked fairly well.
Of course, the pale chocolate (200L) would be best. It is made by Bestons, and I hear they now only sell it to breweries 224,733