Partial - Amber Ale
Recipe Type: Partial Mash Yeast: 1056 American Ale Yeast Starter: 1.5L Batch Size (Gallons): 5.0 Original Gravity: 1.058 Final Gravity: 1.012 IBU: 36.4 Boiling Time (Minutes): 60 Color: 12° SRM Primary Fermentation (# of Days & Temp): 21 Tasting Notes: Lots of aroma, Not too hoppy in flavor. Really good and maybe better w/more age
Hawk Amber Ale
I just tasted my first from scratch recipe. It is a partial mash recipe. I was shooting for a lot of aroma without a strong hop flavor. This was also my first shot at dry hopping. I used 1.0 oz. of Centennial in a 1 gallon paint strainer suspended in the Better Bottle. I got almost exactly what I was looking for, maybe a bit more aroma. I have a Pale Ale in bottles with 2.0 ounces of Centennial for the dry hopping. It's very tasty and will probably be even better next week. It has been in the bottle for 13 days.
I will be converting this to all grain in the future.
malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L
32% 3 2 Northern Brewer Amber Malt Syrup 36 10 ~
30% 3 0 Rahr Two-Row 34 4 ~
30% 3 0 Briess Caramel 20L 34 20 ~
8% 0 12 Briess Amber DME 43 5 ~
Batch size: 5.0 gallons
12° SRM / 24° EBC
(Copper to Red/Lt. Brown)
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Cascade pellet 5.5
boil 10 mins 1.0 Cascade pellet 5.5
boil 5 mins 1.0 Centennial info pellet 10.0
dry hop 7 days 1.0 Centennial pellet 10.0
Boil: 6.0 avg gallons for 60 minutes
36.4 IBU / 6 HBU
yeast Wyeast 1056 American Ale w/ 1.5L starter.
6.1% ABV / 5% ABW
(5.9% est. ABV / 5% est. ABW)
195 per 12 oz.
USE TIME AMOUNT INGREDIENT
boil 10 min 1 tsp Irish Moss
primary 0 min 10 ea Fermcap