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Old 12-29-2010, 08:26 PM   #1
Sep 2010
San Francisco, CA
Posts: 121
Liked 2 Times on 2 Posts

All-Grain - Really Amber for Vicky


Recipe Type: All Grain
Yeast: Neutral Ale
Yeast Starter: Maybe
Batch Size (Gallons): 5.0
Original Gravity: 1.069
Final Gravity: 1.015
IBU: 100+
Boiling Time (Minutes): 90
Color: 12
Primary Fermentation (# of Days & Temp): 7 at 68F
Secondary Fermentation (# of Days & Temp): 7 at 64F
Tasting Notes: This field intentionally left blank.

Not sure precisely where this goes on the style guidelines. I'm a big fan of simcoe and amarillo hops. My friend Vicky likes the huge hop IPAs (Ruination, etc). While I like this, I also like beer that's got some malt to it (at least a little bit).

This is the recipe I'm going to shoot for pretty soon. I've been working on variations of a basic Pale/Amber with a lot of hop power, especially the citrusy notes that come from Amarillo in the secondary. Based on what has come before, I expect this to be pretty much exactly what I want, but I'd love some feedback.

Water: I'm going to shoot for a bit more chloride in the water than traditional for an IPA. I don't want huge sulphur (burton-esque) characteristics here. I'd been using a teaspoon or two of gypsum per 5 gal to get my mash pH low (very soft water), but I should be able to hit the right pH with a 50-50 mix of gypsum and calcium chloride, which should help round out the malt flavors just a touch.

13# Marris Otter
1# Crystal 60

Mash at 152F for 60 minutes, single-step. Note the longer boil, so collect enough wort. This gives me an OG (post-boil) of about 1.070 in my system, which is about 70% efficient (still working out some of the kinks in my sparge / lauter system).

90 - 120 minute boil (get a little bit more caramelization and color from the boil)

Hop Schedule:

1 oz Amarillo FWH
1 oz Simcoe FWH
1 oz Citra @ 60 minutes
1 oz Amarillo @ 5 minutes
1 oz Amarillo Dry (7 days)
1 oz Simcoe Dry (7 days)

Yeast: neutral ale yeast. I've been using US-05, but have some Pacman getting shipped to me soon, so I'll probably try that. It's a fairly heavy beer (I typically don't bother brewing low-gravity stuff), so a starter per Mr. Malty's calculator is a good idea.

Ferment at 65-68F for a week, secondary on dryhop for a week, bottle.

Reason: recipe moved out of database/no tasting notes/not a proven winner

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