American Amber Ale House Amber (AG & Extract)

House Amber Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 2.00
Total Extract (Lbs): 7.00
Anticipated OG: 1.060 Plato: 14.79
Anticipated SRM: 13.4
Anticipated IBU: 25.2
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 2.35 Gal
Pre-Boil Gravity: 1.128 SG 29.73 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 6.00 lbs. Muntons DME - Amber England 1.046 17
7.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
7.1 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.10 16.7 60 min.
1.00 oz. Cascade Pellet 5.10 8.5 30 min.
1.00 oz. Cascade Whole 5.75 0.0 0 min.


Yeast
-----

Danstar Nottingham



Notes
-----

Easy Awesome Amber Ale

Awards
------

Pella Home Brew Club - Best Beer 2008 @ Gene Schmitz's



AG Version
House Amber Ale - AG

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.060 Plato: 14.82
Anticipated SRM: 13.5
Anticipated IBU: 25.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.043 SG 10.65 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
-----------------------------------------------------------------------------
60.9 7.00 lbs. Pale Malt(2-row) America 1.036 2
17.4 2.00 lbs. Munich Malt(dark) America 1.033 20
6.5 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
15.2 1.75 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.10 25.1 60 min.
1.00 oz. Cascade Whole 5.75 0.0 0 min.


Yeast
-----

Danstar Nottingham


Water Profile
-------------

Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing

Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm

pH: 8.32


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 11.50
Water Qts: 14.69 - Before Additional Infusions
Water Gal: 3.67 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15


Total Mash Volume Gal: 4.59 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Easy Awesome Amber Ale

Awards
------

Very cool.

Can you give us some tasting notes?

I'm looking to formulate a solid Amber Ale, and this looks like a recipe I would like to brew. The IBUs seem a tad low for the style though, it's not too cloyingly sweet is it?

I didn't think so, but it could be amped up a bit on the IBU's. +5 My friends said this is the best beer I have ever made. They really like ambers.

I used home grown hops and wanted it to be hoppy in flavor & aroma but still taste the maltiness.

i brew a beer thats really similar to this. this is closer to an american brown though. isnt it?

eschatz said:

i brew a beer thats really similar to this. this is closer to an american brown though. isnt it?

Click to expand...

Yes - Sort of but w/o chocolate malt and victory. I used 40L instead of 60L. I'm looking at Jamil Zainasheffs recipe as a reference. (American Brown)

Its more of a simple amber.

When I made this I was trying to replicate McMenamins Hammerhead. I wasn't real close but it tasted pretty good. Good cascade nose.

http://www.mcmenamins.com/?loc=75&id=415

Hammerhead
A classic Northwest pale ale and McMenamins top selling beer. This rich chestnut colored gem is a model of harmony between hops and malted barley. Hammerhead's signature Cascade hop nose and intense hopped flavor blend nicely with the caramel tones from the crystal malt. This beer has a vocal following. To run out is an unforgivable sin.

Malts used: Pale Malt; Crystal Malt
Hops used: Cascades

Original Gravity: 1.056; Terminal Gravity: 1.010
Alcohol by Volume: 5.93%
Calories: 241 per pint ​

This is one of the first recipes I made once I got Promash. I like how it turned out.

yeah, cascade has that nose/flavor to it that is unmistakable. i LOVE it in this kind of beer. gives it that american thing.

brett said:

Very cool.

Can you give us some tasting notes?

I'm looking to formulate a solid Amber Ale, and this looks like a recipe I would like to brew. The IBUs seem a tad low for the style though, it's not too cloyingly sweet is it?

Click to expand...

I never thought it as being too sweet. I made a few beers way in the past that were and I didn't like them, not to mention they had poor head retention.

This beer is balanced; its malty, but with good hop character, slight taste of caramel. It developes a very nice head as result of the 40L & carapils.

I used pellet hops for bittering and my home grown whole hops for aroma/flavor.

If you wanted to bump up the IBU to 30; (less than 5 makes no detectable difference)
- On an extract batch, raise the boil volume to 3 gal. Or buy 1 extra oz of cascade add 1/4 @60 1/4 @30 1/2@0 Minutes

- On an AG add an extra oz of cascade @10 min.

House Amber Ale - AG

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.050 Plato: 12.45
Anticipated SRM: 11.9
Anticipated IBU: 35.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 7.32 Gal
Pre-Boil Gravity: 1.041 SG 10.29 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
-----------------------------------------------------------------------------
60.9 7.00 lbs. Pale Malt(2-row) America 1.036 2
17.4 2.00 lbs. Munich Malt(dark) America 1.033 20
6.5 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
15.2 1.75 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Cascade Pellet 5.90 30.2 60 min.
1.00 oz. Cascade Pellet 5.90 4.8 10 min.
1.75 oz. Cascade Pellet 5.90 0.0 0 min.
4.00 oz. Cascade - Iowa Whole 5.75 0.0 Dry Hop


Yeast
-----

Danstar Nottingham


Water Profile
-------------

Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing

Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm

pH: 8.32


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 11.50
Water Qts: 14.69 - Before Additional Infusions
Water Gal: 3.67 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15


Total Mash Volume Gal: 4.59 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Easy Awesome Amber Ale

Awards
------

Extract Version - Pella Home Brew Club - Best Beer 2008 @ Gene Schmitz's

I'm drinking this bad boy right frickin' now.... How awesome!!!! :rockin:

Its balanced not really any bitterness. Aroma is totally hoppy cascade!!!

Thank god for Home Brew and Home Grown Hops!!!

Why does the AG version only have 1oz 60min Cascade while the extract version has 1oz 60min and 1oz 30min Cascade for essentially the same results?

Ambers are one of my favorites, so I'm definitely looking at creating a house amber. This might be good to go off of. I'm getting into partial mash, so maybe I'll have a go at partial mashing this recipe in a month or so once I've stopped traveling so much.

quoted by sjvicker
Why does the AG version only have 1oz 60min Cascade while the extract version has 1oz 60min and 1oz 30min Cascade for essentially the same results?

Click to expand...

Hop utilization is different for full vs partial boils. (post #1)

2 gallons vs 6 galllons

If you love cascade hops this is an awesome recipe. I wish I made more.

What reciped did you make extract or AG (25 or 35 IBU)?

Not positive but I think it was the 35 IBU AG recipe but without the dryhopping. I remember 3 different hop additions.

I'm looking to get away from extract and I wanted to try something partial mash or simple AG. I was thinking of giving this recipe a try. It looks nice and simple and single step mash so I think I'll be able to do it with the sock method on the stove.

Also I'm brewing 2.5g batches. I figured after I got it into the Beersmtih I could have it halve the recipe.

You guys see any problem with this? Any tips for a newbie

Grummle said:

I'm looking to get away from extract and I wanted to try something partial mash or simple AG. I was thinking of giving this recipe a try. It looks nice and simple and single step mash so I think I'll be able to do it with the sock method on the stove.

Also I'm brewing 2.5g batches. I figured after I got it into the Beersmtih I could have it halve the recipe.

You guys see any problem with this? Any tips for a newbie

Click to expand...

I think you be ok by halfing it, just make sure your hops get you the same IBU, tweak the hop amounts to make it work. Check your AAU's to dial them in and you'll be good to go.

You will kick yourself for not making 5 gallons. Its that good!

Just brewed up the extract version of this recipe. Used Munton's amber DME, 1/2 lb Carlson's malto dextrin, and White Labs WLP001 California Ale yeast. I also added in some Irish Moss at 15 minutes to help clarify it. OG came in at 1.068.

Sat in the primary for about 6 days, just racked it over the to secondary on January 2nd. I'll probably leave it in the secondary for 2 weeks or so, kegging on the 16th. I'll let you know the result!

astrean said:

I'll let you know the result!

Click to expand...

Well.... Have you tasted it yet???

Schlenkerla said:

Well.... Have you tasted it yet???

Click to expand...

not directed at me but i did a 1.5 gallon AG test batch of this and it is glorious!!!!! have a 10 gallon batch planned very soon!
hops at 60 30 and 5

I've become a fan of Amarillos. What do you think this recipe would be llike with those as flavor/aroma/dry hops?

Twofox said:

I've become a fan of Amarillos. What do you think this recipe would be llike with those as flavor/aroma/dry hops?

Click to expand...

Damned Good!! :rockin:

Just made a rendition of this, but mega hopped. 65 IBUs !!!

Used 6 oz of cascade. 1 oz. at 60, 45, 30, 15, 10, 5

Got a few pounds of hops to use up.

Gee - No, "HoLy CrAp!! ThAtS a LoT oF HoPs!!!"

I plan to use 2 more oz to dry hop. It will be a Half-Pounder!

Schlenkerla said:

Gee - No, "HoLy CrAp!! ThAtS a LoT oF HoPs!!!"

I plan to use 2 more oz to dry hop. It will be a Half-Pounder!

Click to expand...

I was thinking of this, instead of low prices, think lots of hops.

This sounds pretty good! I'm going to try this as a partial mash.

3.15 lbs Pilsner LME
2 lbs Dark Munich Malt
1.75 lbs Caramel 40L
.75 lbs Carapils

1.25 oz Cascade 5.5%AA (60 min)
1 oz Cascade 5.5%AA (30 min)
1 oz Cascade 5.5%AA (10 min)
1.75 oz Cascade 5.5%AA (flameout)
3 oz Cascade 5.5%AA (dryhop)

Nottingham Yeast

Holy crap that's alot of hops!!!
or how about

Holy hop face batman!

Bottling a round of this on Weds... Was wondering what everyone has used and amount of for priming.

Thanks, looking forward to the beer!

casey914 said:

Bottling a round of this on Weds... Was wondering what everyone has used and amount of for priming.

Thanks, looking forward to the beer!

Click to expand...

5 oz per 5 gallons if you use corn sugar. You can use this calculator to figure how much cane sugar, dme, or honey.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

here it is... by far my favorite yet! thanks for answering my brewing and priming questions!



getting a bit drier/hoppier as it ages(guess the sugar is all but gone)... currently at 13 days of conditioning with 4.8oz of corn sugar. Carb is perfect!

casey

Make more. The last one will be best at rate you are drinking this. Nice picture! Glad you like it.

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runningweird said:

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Click to expand...

Whats does that mean? Are you posting just to track this thread?

Schlenkerla said:

Whats does that mean? Are you posting just to track this thread?

Click to expand...

Yes. I was slightly intoxicated and wanted to save recipes. Couldn't remember how to save threads. Apologies.

I'm picking up ingredients now, thanks for a great looking recipe!

Great recipe, I dryhopped with 1oz Cascade for 6 days then bottled.

I just made 10 gallons of this, I used whole leaf hops with a hop bag, I now understand why so many people use them. my gravity was 1.052 and I pitched US-05 instead because that's what I had on hand. It tasted and smelled great in the keggle. I can't wait to drink this in a few months.

I brewed up a batch of this BIAB about a month ago. It spent 24 days in primary. I had one this weekend after only 5 days in the bottle. Very tasty for being so young. I used Cascades for bittering and Amarillo as late additions. IBUs are around 35. It ended up being 6.5ABV. Very nice color.

Planning on this one again soon.

Brewed the 25 IBU AG version of this last night. Looking forward to tasting it! Hit the OG right on the money at 1.060 and everything else went just as smooth.

-Steve