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Old 09-17-2012, 02:29 PM   #1
thekage
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Mar 2012
Cape Girardeau, Missouri
Posts: 77
Liked 19 Times on 10 Posts


Recipe Type: All Grain   
Yeast: Wyeast 1272   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: 1.015   
IBU: 37   
Boiling Time (Minutes): 60   
Color: Copper to Red-Brown   
Primary Fermentation (# of Days & Temp): 12   
Tasting Notes: Citrus and Grapefruit Nose, piney and herbal hop pallet, bready caramel malt backbone   

This recipe is my leaning towards my idea of a my favorite beers, a nice west coast style Amber Ale. I love Fat Tire, but wish it had more hop on the pallet and nose. I made Revys Amber Ale, and loved it, just wish it had a little more mouth feel and was heavier on the aroma hops and not quite so bitter. So this is my attempt. I started with Revy's Amber and took some notes from the Fat Tire clones, and then hopped it like Genesis Dry Hopped Session Ale. Hope you like it!

Malt
7 Lbs 2-Row
2.5 Lbs Crystal 60L
1 Lbs Victory malt
.5 oz Crystal 20L
.5 oz Crystal 120L

Hops
.75 oz Cascade 5.9% @ 60 min.
.75 oz Centennial @ 60 mins
.5 oz Cascade 5.9% @ 20 min.
.5 oz Centennial @20 min
.5 oz. Cascade 5.9% @ flameout.
.5 oz Centennial @ flameout.
1 oz Simcoe Dry Hopped


Mash @ 152-154 for 60 mins. Follow Boil Schedule. I use Yeast Nutrients and Irish Moss @ 15 mins. Chill to 70 to 75 degrees. Pitch with 1272. Allow to ferment 4-5 days then dry hop with Simcoe for 8-10 days. Cold Crash, Force Carb, Drink. Repeat the process as soon as possible.

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Old 10-19-2012, 12:35 PM   #2
HomebrewDaddy
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Jan 2012
Posts: 18
Liked 1 Times on 1 Posts


This recipe looks tasty, how did it turn out? I think I may have to brew this next week....

 
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Old 10-20-2012, 09:36 PM   #3
thekage
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Mar 2012
Cape Girardeau, Missouri
Posts: 77
Liked 19 Times on 10 Posts


Quote:
Originally Posted by HomebrewDaddy View Post
This recipe looks tasty, how did it turn out? I think I may have to brew this next week....
It was fantastic. Best beer I have ever made by far. I brewed it for a group of friends who were having a party and it was gone quick. Everyone loved it.
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Old 12-31-2012, 04:13 AM   #4
chronoclast
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Dec 2012
Posts: 27

Curious about the crystal 20 addition. What's you're reasoning for adding that if there's equal parts 120 and all that 60. Won't the 60 and 120 make the 20 unnoticeable? Just wondering because I want to brew this!

 
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Old 12-31-2012, 05:02 PM   #5
thekage
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Mar 2012
Cape Girardeau, Missouri
Posts: 77
Liked 19 Times on 10 Posts


Why the 20L, thats a good question. This is highly hopped and a quite malty brew, I thought it would help balance it a little more, much like in Pilsners.
I think next time I'm going to drop the bittering hops down to .5oz a piece and add .5 oz each of Centennial and Cascades to the dry hop as well as the Simcoes. I would also like to expirement with adding a small amount of flaked wheat.
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Old 09-26-2014, 04:30 AM   #6
-DELETED-MEMBER-
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Jan 2013
Posts: 33
Liked 11 Times on 6 Posts


This thread hasn't seen any action in awhile! I brewed a fat tire clone a few years back that was awesome, but not really in any way like fat tire. Lately I'm in the mood for a beer along the lines of Yukon Brewing's Arctic Red. This recipe strikes me as the perfect antidote for my craving.

I've got the ingredients on hand and will most likely brew the Griffin one day this weekend. The changes I'll make will be to replace the simcoe dry hop with cascade and centennial and perhaps add a bit of black patent for color.

Thanks for the inspiration.

 
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Old 01-24-2015, 10:15 PM   #7
RXBandit717
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Nov 2014
Lancaster, PA
Posts: 2

Brewing this Tonight!

 
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Old 02-10-2015, 02:35 AM   #8
-DELETED-MEMBER-
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Jan 2013
Posts: 33
Liked 11 Times on 6 Posts


So, Bandit, did you brew this one up?

I ended up tweaking the recipe a bit and it turned out to be one of my favorite beers to date. IMO this is a solid NW style amber ale that is becoming one of my go to house ales.

Malt:
7lbs 2 row
2lbs crystal 60l
8oz crystal 120l
1lbs victory
2lbs maris otter

Hops:
Cascade and Centennial at 60, 20, and 0 minutes to hit ~40 ibu and 0.5oz dry hop with each variety for 7 days.

Yeast:
Safale us-05

 
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Old 02-12-2015, 04:55 AM   #9
RXBandit717
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Nov 2014
Lancaster, PA
Posts: 2

I did! It is currently dry-hopping. Been there for about ten days, gotta bottle this weekend! I will let you know how it tastes in a few weeks! This was definitely a fun recipe thanks for posting!

 
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Old 02-19-2015, 08:24 PM   #10
thekage
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Mar 2012
Cape Girardeau, Missouri
Posts: 77
Liked 19 Times on 10 Posts


Quote:
Originally Posted by RXBandit717 View Post
I did! It is currently dry-hopping. Been there for about ten days, gotta bottle this weekend! I will let you know how it tastes in a few weeks! This was definitely a fun recipe thanks for posting!
Awesome, I'm curious to see how you like it. I took this to a party in a keg and it was gone in under an hour.
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