Batch 110: Imperial American Amber Ale - Home Brew Forums
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Old 07-28-2010, 06:54 AM   #1

Recipe Type: All Grain   
Yeast: White Labs WLP051   
Yeast Starter: 2 liters   
Batch Size (Gallons): 23.5 LITERS   
Original Gravity: 1.070   
Final Gravity: 1.018   
IBU: 3.7 IBUs   
Boiling Time (Minutes): 120   
Color: 36.9 EBC   
Primary Fermentation (# of Days & Temp): 65 F, 20 days   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: See bottom notes.   

This yeast rocks. I used White Labs WLP051 (same, Anchor yeast) for the beer below and it came out simply awesome.

Give it a go if you're bored:

Type: All Grain
Date: 5/16/2010
Batch Size: 23.50 L
Brewer: Matt
Boil Size: 31.08 L
Boil Time: 120 min
Equipment: RIMS and 10 gallon boiler
Brewhouse Efficiency: 75.00

Ingredients

GRAIN:

6.20 kg Pale Malt (7.1 EBC) 88.57 %
0.25 kg Crystal Malt - 50 (50.0 EBC) 3.57 %
0.20 kg Crystal Malt -200 (200.0 EBC) 2.86 %
0.15 kg Crystal Malt -350 (350.1 EBC) 2.14 %
0.12 kg Melanoidin Malt (70.0 EBC) 1.71 %
0.08 kg Chocolate Malt (dehusked) (800.0 EBC) 1.14 %

HOPS:

28.00 g Nelson Sauvin-pellets-2009 [11.50 %] (75 min) 39.7 IBU
16.00 g Nelson Sauvin-whole-2009 [11.30 %] (10 min) 4.0 IBU
20.00 g Amarillo-pellets [8.00 %] (0 min) (Aroma Hop-Steep)
10.00 g Goldings, East Kent-pellets [4.80 %] (0 min) (Aroma Hop-Steep)

1.00 tsp Irish Moss (Boil 15.0 min) Misc
California Ale V (White Labs #WLP051) [Starter 2000 ml] Yeast-harvested from previous batch

Beer Profile

Measured Original Gravity: 1.070 SG
Measured Final Gravity: 1.018 SG
Alcohol by Vol: 6.80 %
Bitterness: 43.7 IBU
Est Color: 36.9 EBC

Mash Profile

Sparge Water: 19.59 L
Sparge Temperature: 169.0 F
Mash PH: 5.4 PH

0 min Step Add 18.50 L of water 85.0 F
60 min Step 153.0 F
10 min Step 168.0 F

Water adjusted to reach this:

Ca 110
Mg 21
Na 7
Cl 66
SO4 54
Alkalinity as CaCO3 240
Residual Alkalinity 150
Chloride to Sulfate ratio 1.24, balanced.

Fermented at 65, left in primary for 20 days total, then bottled. Drinking very, very nicely now at 7.5 weeks in the bottle. The hops really come out in this one, with those Nelson Sauvins giving a nice edge to the hop component. Malt comes through nice and rich with the melanoidin malt definitely giving this an extra kick. And the yeast works great with this beer. Didn't dry it out too much. Some nice mouthfeel left there and a nice fruity note from the yeast. This is my current favorite of my beers.


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