Magnarillocent Amber - bronze medal

This one is tried and true guys and gals. It's a great West Coast style American Amber. Hop forward but balanced. On the dark end of the style's range with a great malt complexity.

[size=+2]Magnarillocent Amber[/size]
[size=+1]10-B American Amber Ale[/size]
Author: Bobby
Date: 6/21/2008



Size: 11.0 gal
Efficiency: 86.47%
Attenuation: 78.0%
Calories: 175.47 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)
|================#===============|
Terminal Gravity: 1.012 (1.010 - 1.015)
|=============#==================|
Color: 15.94 (10.0 - 17.0)
|=====================#==========|
Alcohol: 5.42% (4.5% - 6.2%)
|================#===============|
Bitterness: 35.7 (25.0 - 40.0)
|===================#============|

[size=+1]Ingredients:[/size]
14.0 lb Maris Otter
1 lb Bonlander Munich Malt
1 lb Victory® Malt
1 lb Carared®
1 lb Caramel Malt 40L
1 lb Caramel Malt 120L
2 oz White Wheat Malt
1 oz Chocolate Malt
1 oz Magnum Leaf (12.9%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10 min
1 oz Centennial (9.5%) - added during boil, boiled 10 min
1 oz Amarillo (9.8%) - steeped after boil
1 oz Centennial (9.5%) - steeped after boil
1 oz Centennial (9.5%)
2.0 ea Fermentis US-05 Safale US-05

[size=+1]Schedule:[/size]
Ambient Air: 84.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 6.54 gal; Strike: 166.1 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:11:03 Mash Out Ramp Up - Heat: 8.1 min; Target: 167.5 °F
01:36:03 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 4.13 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.09 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 12.7 gal

[size=+1]Notes[/size]
preboil of 12.9 gallons came in at 1.046 on par with 88% mash.
1.053 @ 11 gallons = 86.5 brewhouse. Chilled to 79, pitched US-05 Dry, one pack per carboy. Put in ferm fridge at 66F.

Transfered to secondaries on 6/29/08 (8 days in primary) to make room for barleywine partigyle racking. Krausen had mostly fallen out.

Checked FG on 7/3/08 - 1.014 temp corrected from 66F. Taste is balanced, non cloying, no off flavors. Hop flavor is just slightly forward like a West Coast Amber. Color is exacly what I was going for. Clarity was excellent for only being 2 weeks old. Racking to keg next weekend would be fine.

Racked to two kegs on 7/7/08. Nice flavor. One goes in the kegger at 13psi.

Awarded Bronze at Hilton Head Heroes Competition (first non dry hopped version)
Dryhopped second keg with 1oz Centennial Leaf on 11/7/08 and bottled for Splitrock competition.

Tasting notes 11/12/08. Dry hop vegetal astringency has mellowed. Amazing hop aroma. This is by far the best beer I've made to date.

[size=-1]Results generated by BeerTools Pro 1.5.2[/size]



View attachment Magnarillocent Amber.btp

Looks great Bobby. Can I talk you into sending me the BTP file so I can actually remember it and put it on my list of future brews?

Attached it to the first post.

Thanks, Bobby. Downloaded the BTP so I can get it in the pipeline.

By the way, that 2oz of wheat was just thrown in because I had exactly that amount leftover. Feel free to skip it.

Thanks Bobby.

An update.. I entered this at Splitrock fest and competition and it scored two 39's though it didn't place. In any case, it's a fine beer.

Bobby_M said:

Attached it to the first post.

Click to expand...

Were the hops left out of this file on purpose?

No, that was a total mistake on my part. It must have been an earlier file before I commited to the hop schedule. I need to look for the final file and repost.

Bobby_M said:

This one is tried and true guys and gals. It's a great West Coast style American Amber. Hop forward but balanced. On the dark end of the style's range with a great malt complexity.

[size=+2]Magnarillocent Amber[/size]
[size=+1]10-B American Amber Ale[/size]
Author: Bobby
Date: 6/21/2008



Size: 11.0 gal
Efficiency: 86.47%
Attenuation: 78.0%
Calories: 175.47 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)
|================#===============|
Terminal Gravity: 1.012 (1.010 - 1.015)
|=============#==================|
Color: 15.94 (10.0 - 17.0)
|=====================#==========|
Alcohol: 5.42% (4.5% - 6.2%)
|================#===============|
Bitterness: 35.7 (25.0 - 40.0)
|===================#============|

[size=+1]Ingredients:[/size]
14.0 lb Maris Otter
1 lb Bonlander Munich Malt
1 lb Victory® Malt
1 lb Carared®
1 lb Caramel Malt 40L
1 lb Caramel Malt 120L
2 oz White Wheat Malt
1 oz Chocolate Malt
1 oz Magnum Leaf (12.9%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10 min
1 oz Centennial (9.5%) - added during boil, boiled 10 min
1 oz Amarillo (9.8%) - steeped after boil
1 oz Centennial (9.5%) - steeped after boil
1 oz Centennial (9.5%)
2.0 ea Fermentis US-05 Safale US-05

[size=+1]Schedule:[/size]
Ambient Air: 84.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 6.54 gal; Strike: 166.1 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:11:03 Mash Out Ramp Up - Heat: 8.1 min; Target: 167.5 °F
01:36:03 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 4.13 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.09 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 12.7 gal

[size=+1]Notes[/size]
preboil of 12.9 gallons came in at 1.046 on par with 88% mash.
1.053 @ 11 gallons = 86.5 brewhouse. Chilled to 79, pitched US-05 Dry, one pack per carboy. Put in ferm fridge at 66F.

Transfered to secondaries on 6/29/08 (8 days in primary) to make room for barleywine partigyle racking. Krausen had mostly fallen out.

Checked FG on 7/3/08 - 1.014 temp corrected from 66F. Taste is balanced, non cloying, no off flavors. Hop flavor is just slightly forward like a West Coast Amber. Color is exacly what I was going for. Clarity was excellent for only being 2 weeks old. Racking to keg next weekend would be fine.

Racked to two kegs on 7/7/08. Nice flavor. One goes in the kegger at 13psi.

Awarded Bronze at Hilton Head Heroes Competition (first non dry hopped version)
Dryhopped second keg with 1oz Centennial Leaf on 11/7/08 and bottled for Splitrock competition.

Tasting notes 11/12/08. Dry hop vegetal astringency has mellowed. Amazing hop aroma. This is by far the best beer I've made to date.

[size=-1]Results generated by BeerTools Pro 1.5.2[/size]

Click to expand...

Bobby, are your late "steeping" additions steeped for a particular amount of time before force chill?

I always add my flameout additions right as I turn the heat off. I give it a stir and start chilling.

Bobby_M said:

I always add my flameout additions right as I turn the heat off. I give it a stir and start chilling.

Click to expand...

Thanks for clarifying.

P.S. Do you still feel this is one of the best you've brewed?

Any chance you can post the updated Beer Tools file?

Yes, this is probably the best hoppy beer I've made so far. I think I like my barley wine more, but it's totally different.

The BTP file is gone forever due to a hard drive crash.

Hey Bobby. I just saw the note in the recipe about additional fermentation. I will be bottle conditioning this beer, because that is what I can do now. Any tips on priming amounts, and "do I really need to wait 4 months" to enjoy this?

Thanks! (for all you do!)

No, this beer was just fine at 6 weeks. I'd prime it at 4oz corn sugar per 5 gallons or 5oz if you really like the fizz.

Bobby,

I scaled the recipe to 5 gallons in BTP. No problem. While I was at the LHBS I saw the chocolate malt qty at .5oz, thought it looked wrong, and then bought .5lb like the rest of the scaled values. I checked again when I got home and realized that the .5oz was in fact correct. Still no problem.

Well, when it came time to mash in, I completely forgot that I bought the wrong .5 lb amount, instead of .5oz. and added the full .5 lb of choc malt to the mash! Well, it's still gonna be beer! According to BTP, my batch now falls well within the specs for an American Brown Ale.

It is now happily bubbling away on top of the yeast cake of S-05 from my last batch.

Like I said this'll be interesting. I will let you know how it tastes in 6 weeks.

I'm sure it will be fine. In my batch, the choc was just added for a touch more color and the 2oz of wheat was just because I had it in the leftovers bin. You might actually come up with something pretty good. At least it wasn't roasted barley or black malt.

This looks delicious, I will be brewing it within the next few weeks.

Bobby_M said:

You might actually come up with something pretty good. At least it wasn't roasted barley or black malt.

Click to expand...

Hey Bobby, I bottle this batch last night. If the half pint or so that I had during bottling (warm and flat) is any indicator, this slight mistake is gonna be great. After my scaling snafu, the numbers landed right in the middle of the American Brown Ale class.

At this point, the only thing I wish I had done is double the dry hop amarillo to better the nose.





I will update once carb'd. Cheers!

Looks good to me.