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Old 11-12-2008, 11:17 PM   #1
Bobby_M
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 11   
Original Gravity: 1.053   
Final Gravity: 1.012   
IBU: 36   
Boiling Time (Minutes): 70   
Color: 16   
Primary Fermentation (# of Days & Temp): 8 at 66F   
Additional Fermentation: 4 months in the keg   
Secondary Fermentation (# of Days & Temp): 8 at 66F   
Tasting Notes: Tastes awesome   

This one is tried and true guys and gals. It's a great West Coast style American Amber. Hop forward but balanced. On the dark end of the style's range with a great malt complexity.

Magnarillocent Amber
10-B American Amber Ale
Author: Bobby
Date: 6/21/2008



Size: 11.0 gal
Efficiency: 86.47%
Attenuation: 78.0%
Calories: 175.47 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)
|================#===============|
Terminal Gravity: 1.012 (1.010 - 1.015)
|=============#==================|
Color: 15.94 (10.0 - 17.0)
|=====================#==========|
Alcohol: 5.42% (4.5% - 6.2%)
|================#===============|
Bitterness: 35.7 (25.0 - 40.0)
|===================#============|

Ingredients:
14.0 lb Maris Otter
1 lb Bonlander Munich Malt
1 lb Victory® Malt
1 lb Carared®
1 lb Caramel Malt 40L
1 lb Caramel Malt 120L
2 oz White Wheat Malt
1 oz Chocolate Malt
1 oz Magnum Leaf (12.9%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10 min
1 oz Centennial (9.5%) - added during boil, boiled 10 min
1 oz Amarillo (9.8%) - steeped after boil
1 oz Centennial (9.5%) - steeped after boil
1 oz Centennial (9.5%)
2.0 ea Fermentis US-05 Safale US-05

Schedule:
Ambient Air: 84.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 6.54 gal; Strike: 166.1 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:11:03 Mash Out Ramp Up - Heat: 8.1 min; Target: 167.5 °F
01:36:03 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 4.13 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.09 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 12.7 gal

Notes
preboil of 12.9 gallons came in at 1.046 on par with 88% mash.
1.053 @ 11 gallons = 86.5 brewhouse. Chilled to 79, pitched US-05 Dry, one pack per carboy. Put in ferm fridge at 66F.

Transfered to secondaries on 6/29/08 (8 days in primary) to make room for barleywine partigyle racking. Krausen had mostly fallen out.

Checked FG on 7/3/08 - 1.014 temp corrected from 66F. Taste is balanced, non cloying, no off flavors. Hop flavor is just slightly forward like a West Coast Amber. Color is exacly what I was going for. Clarity was excellent for only being 2 weeks old. Racking to keg next weekend would be fine.

Racked to two kegs on 7/7/08. Nice flavor. One goes in the kegger at 13psi.

Awarded Bronze at Hilton Head Heroes Competition (first non dry hopped version)
Dryhopped second keg with 1oz Centennial Leaf on 11/7/08 and bottled for Splitrock competition.

Tasting notes 11/12/08. Dry hop vegetal astringency has mellowed. Amazing hop aroma. This is by far the best beer I've made to date.


Results generated by BeerTools Pro 1.5.2

File Type: btp Magnarillocent Amber.btp (25.5 KB, 204 views)
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Old 11-13-2008, 02:40 AM   #2
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Looks great Bobby. Can I talk you into sending me the BTP file so I can actually remember it and put it on my list of future brews?
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Old 11-13-2008, 04:25 AM   #3
Bobby_M
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Attached it to the first post.
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Old 11-13-2008, 04:29 AM   #4
blacklab
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Thanks, Bobby. Downloaded the BTP so I can get it in the pipeline.

 
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Old 11-13-2008, 04:47 AM   #5
Bobby_M
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By the way, that 2oz of wheat was just thrown in because I had exactly that amount leftover. Feel free to skip it.
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Old 11-13-2008, 05:05 AM   #6
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Thanks Bobby.
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Old 11-29-2008, 09:26 PM   #7
Bobby_M
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An update.. I entered this at Splitrock fest and competition and it scored two 39's though it didn't place. In any case, it's a fine beer.
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Old 01-10-2009, 07:29 PM   #8
Yambor44
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Quote:
Originally Posted by Bobby_M View Post
Attached it to the first post.
Were the hops left out of this file on purpose?

 
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Old 01-11-2009, 01:57 AM   #9
Bobby_M
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No, that was a total mistake on my part. It must have been an earlier file before I commited to the hop schedule. I need to look for the final file and repost.
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Old 11-14-2009, 01:22 AM   #10
nicadrick
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Oct 2009
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Posts: 250


Quote:
Originally Posted by Bobby_M View Post
This one is tried and true guys and gals. It's a great West Coast style American Amber. Hop forward but balanced. On the dark end of the style's range with a great malt complexity.

Magnarillocent Amber
10-B American Amber Ale
Author: Bobby
Date: 6/21/2008



Size: 11.0 gal
Efficiency: 86.47%
Attenuation: 78.0%
Calories: 175.47 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.045 - 1.060)
|================#===============|
Terminal Gravity: 1.012 (1.010 - 1.015)
|=============#==================|
Color: 15.94 (10.0 - 17.0)
|=====================#==========|
Alcohol: 5.42% (4.5% - 6.2%)
|================#===============|
Bitterness: 35.7 (25.0 - 40.0)
|===================#============|

Ingredients:
14.0 lb Maris Otter
1 lb Bonlander Munich Malt
1 lb Victory® Malt
1 lb Carared®
1 lb Caramel Malt 40L
1 lb Caramel Malt 120L
2 oz White Wheat Malt
1 oz Chocolate Malt
1 oz Magnum Leaf (12.9%) - added during boil, boiled 60 min
1 oz Amarillo (8.5%) - added during boil, boiled 10 min
1 oz Centennial (9.5%) - added during boil, boiled 10 min
1 oz Amarillo (9.8%) - steeped after boil
1 oz Centennial (9.5%) - steeped after boil
1 oz Centennial (9.5%)
2.0 ea Fermentis US-05 Safale US-05

Schedule:
Ambient Air: 84.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 6.54 gal; Strike: 166.1 °F; Target: 154.0 °F
01:03:00 Sac Rest - Rest: 60.0 min; Final: 154.0 °F
01:11:03 Mash Out Ramp Up - Heat: 8.1 min; Target: 167.5 °F
01:36:03 Batch Sparge - First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 4.13 gal sparge @ 170.0 °F, 10.0 min; Sparge #2: 4.09 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 12.7 gal

Notes
preboil of 12.9 gallons came in at 1.046 on par with 88% mash.
1.053 @ 11 gallons = 86.5 brewhouse. Chilled to 79, pitched US-05 Dry, one pack per carboy. Put in ferm fridge at 66F.

Transfered to secondaries on 6/29/08 (8 days in primary) to make room for barleywine partigyle racking. Krausen had mostly fallen out.

Checked FG on 7/3/08 - 1.014 temp corrected from 66F. Taste is balanced, non cloying, no off flavors. Hop flavor is just slightly forward like a West Coast Amber. Color is exacly what I was going for. Clarity was excellent for only being 2 weeks old. Racking to keg next weekend would be fine.

Racked to two kegs on 7/7/08. Nice flavor. One goes in the kegger at 13psi.

Awarded Bronze at Hilton Head Heroes Competition (first non dry hopped version)
Dryhopped second keg with 1oz Centennial Leaf on 11/7/08 and bottled for Splitrock competition.

Tasting notes 11/12/08. Dry hop vegetal astringency has mellowed. Amazing hop aroma. This is by far the best beer I've made to date.


Results generated by BeerTools Pro 1.5.2

Bobby, are your late "steeping" additions steeped for a particular amount of time before force chill?

 
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