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Old 07-21-2012, 06:53 PM   #1
iammatt
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Apr 2009
Porterville, CA
Posts: 90
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Recipe Type: All Grain   
Yeast: California Ale (White Labs #WLP001)   
Yeast Starter: 1000ml   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: 1.013   
IBU: 41   
Boiling Time (Minutes): 60   
Color: 16.8   
Primary Fermentation (# of Days & Temp): 14 @ 68F   
Secondary Fermentation (# of Days & Temp): 7 @ 75F   
Tasting Notes: Huge pine, citrus, and tropical fruit aroma and flavor balanced by ample malt.   

Bottle Rocket American Red
Beersmith 2 Recipe
Code:
Bottle Rocket American Red

Recipe Specifications
--------------------------
American Amber Ale
Pre-Boil Volume: 6.00 gal
Batch Size (fermenter): 5.00 gal   
Estimated OG: 1.056 SG
Estimated Color: 16.8 SRM
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 70.00 %

Ingredients:
------------
Amt                   Name                                        %/IBU 
8 lbs                 Pale Malt (2 Row) US (2.0 SRM)              71.6 %
1 lbs                 Munich Malt (9.0 SRM)                        8.9 %
8.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)        4.5 %
8.0 oz                Caramel/Crystal Malt - 40L (40.0 SRM)        4.5 % 
8.0 oz                Caramel/Crystal Malt - 60L (60.0 SRM)        4.5 %
8.0 oz                Caramel/Crystal Malt - 80L (80.0 SRM)        4.5 % 
2.0 oz                Carafa II (412.0 SRM)                        1.1 %
1.0 oz                Roasted Barley (300.0 SRM)                   0.5 %
0.90 oz               Magnum [13.50 %] - Boil 60.0 min             40.2 IBUs 
1.0 pkg               California Ale (White Labs #WLP001)

Dry Hopping
------------
0.50 oz               Simcoe [13.00 %] - Dry Hop 7.0 Days          0.0 IBUs 
0.50 oz               Amarillo Gold [8.50 %] - Dry Hop 7.0 Days    0.0 IBUs 

Mash/Fermentation
------------
Mash @ 154F with 13.25 Quarts for 60 Minutes
Sparge @ 168F until 6 Gallons of Wort are Collected
Boil 60 Minutes
Ferment 14 days @ 68F followed by a 7 day Secondary/Dry Hopping
This is my first original recipe that I really 'developed' over eight different brew sessions. It's also the first original recipe where I felt my beer met "commercial quality". I use a 2000ml starter whenever using White Labs or Wyeast, either work fine in this recipe.

Its a super tasty beer. The Simcoe and Amarillo provide an amazing piney, citrus, and tropical aroma while the Magnum leaves a nice spice in the beer. The crystal malts leave a pleasant roasty slight sweetness that balances out the hops. The Carafra II and Roasted Barley help give the beer a pleasant roasted malt flavor, and a great color. I took a case of bombers to a 4th of July BBQ, and they were gone within a couple hours. A huge hit, and now have a keg dedicated to just his beer as it has became my "House Amber." I hope you all enjoy it as much as my friends and I do.
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Old 07-23-2012, 10:05 PM   #2
Orthobrewsky
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This looks interesting and I bet it's a very good beer. I'm interested in your process here, especially since you refined this over eight iterations. Specifically, I noticed the Carafa 2 and the 300L roasted barley. The Carafa seems like an obvious coloring addition while avoiding any bitter roastiness. Why the ounce of roasted barley and why is it the lighter version of roasted?

I'm still fairly new to this and trying to learn about all the special little malt characteristics.

 
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Old 07-23-2012, 10:44 PM   #3
iammatt
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Apr 2009
Porterville, CA
Posts: 90
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Originally I began with only Carafra for the "dark" malt which was good, but I wanted to try for a bit of that bite that comes from roasted barley to compliment the sweetness of the Crystal Malt. The lighter color is the only roasted barley the LHBS had at the time, and a pound of roasted malt lasts a while with my brewing. It's only almost 2% of the grist, so the flavor is very subdued, but there is definitely a roasted flavor in there not coming from the Crystal.

Reason: Fixing post from cellphone

 
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Old 10-24-2012, 07:43 PM   #4
hotpants
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Jan 2012
Kalamazoo, MI
Posts: 26

I might make this and ferment it out with a belgian yeast, see what goes down.

 
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Old 10-24-2012, 07:53 PM   #5
CBelli
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looks malty..... I'm afraid it may be too malty/sweet for me.

on he dry hops I see you only added 1 ounce total. does that give you enough aroma??

I do like the idea.

 
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Old 10-24-2012, 08:07 PM   #6
iammatt
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Apr 2009
Porterville, CA
Posts: 90
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Quote:
Originally Posted by hotpants View Post
I might make this and ferment it out with a belgian yeast, see what goes down.
Let me know how that turns out, I've never used a belgian yeast so I'm interested in hearing how it turns out.

Quote:
Originally Posted by CBelli View Post
looks malty..... I'm afraid it may be too malty/sweet for me.

on he dry hops I see you only added 1 ounce total. does that give you enough aroma??

I do like the idea.
It's quiet malty, however I don't find it too sweet. I do know some are fans of the crystals though. The .5 oz of Simcoe and Amarillo seems to do the trick quiet well. I just didn't use a full oz. of each because I was low, I'm sure upping would give it plenty more of the aroma. In fact I just ordered a lbs. of Amarillo and Simcoe and am going to give this a try with my next brew day.

 
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Old 10-24-2012, 09:12 PM   #7
hotpants
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Jan 2012
Kalamazoo, MI
Posts: 26

Quote:
Originally Posted by iammatt View Post
Let me know how that turns out, I've never used a belgian yeast so I'm interested in hearing how it turns out.



It's quiet malty, however I don't find it too sweet. I do know some are fans of the crystals though. The .5 oz of Simcoe and Amarillo seems to do the trick quiet well. I just didn't use a full oz. of each because I was low, I'm sure upping would give it plenty more of the aroma. In fact I just ordered a lbs. of Amarillo and Simcoe and am going to give this a try with my next brew day.
Absolutely, I'm actually gonna split the wort and ferment half with WLP530 Abbey ale yeast, and the other half with WLP001. Ill let you know how they turn out and compare

 
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Old 10-24-2012, 09:47 PM   #8
kroach01
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Jul 2012
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Will be bottling this next week. I progressively added .5 oz simcoe whole leaf to this in the last 20 minutes, and it smells and tastes AWESOME so far.
Had to sub the amarillo for ahtatum
Great recipe!

 
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Old 10-25-2012, 02:12 AM   #9
iammatt
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Apr 2009
Porterville, CA
Posts: 90
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Quote:
Originally Posted by kroach01 View Post
Will be bottling this next week. I progressively added .5 oz simcoe whole leaf to this in the last 20 minutes, and it smells and tastes AWESOME so far.
Had to sub the amarillo for ahtatum
Great recipe!
Awesome. I bet those Simcoe hoppings through the final minutes give this an amazing piney/earthy taste. I've done the same with Willamette and it gets an awesome woody tea like character that goes with the cirtrus and fruit of the hops.

 
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Old 10-27-2012, 11:45 AM   #10
kroach01
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Sweet! Wilamette is another good one for this. Will have to try that!

 
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