hopsalot said:
I want to brew an Amber Ale next, this will be my first AG brew, is this a good choice? Where should I go to get a detailed recipe and all the ingredients I need(website)?
This is a good amber ale for winter, I developed this over a couple of years to make a good version for the colder months.
per 10 gallon batch
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 40
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.00
Anticipated OG: 1.052 Plato: 12.89
Anticipated SRM: 13.2
Anticipated IBU: 28.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 8.25 Percent Per Hour
Pre-Boil Wort Size: 11.41 Gal
Pre-Boil Gravity: 1.046 SG 11.35 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 14.00 lbs. Pilsener Germany 1.038 2
5.0 1.00 lbs. Special B Malt Belgian 1.030 145
20.0 4.00 lbs. Munich Malt Germany 1.037 9
2.5 0.50 lbs. Crystal 20L America 1.035 20
2.5 0.50 lbs. Crystal 55L Great Britian 1.034 55
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Simcoe Pellet 12.00 28.9 First WH
2.00 oz. Cascade Pellet 5.60 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
DCL Yeast US-56 SafAle American Ale
Water Profile
-------------
Profile: Millersburg
Profile known for:
Calcium(Ca): 185.0 ppm
Magnesium(Mg): 19.0 ppm
Sodium(Na): 5.6 ppm
Sulfate(SO4): 30.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 230.0 ppm
pH: 7.20
Mash Schedule
-------------
Mash Name: Pilsner Malt Step Mash
Total Grain Lbs: 20.00
Total Water Qts: 26.00 - Before Additional Infusions
Total Water Gal: 6.50 - Before Additional Infusions
Tun Thermal Mass: 0.30
Grain Temp: 60.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc 5 60 150 150 Infuse 172 26.00 1.30
Mash Out 5 10 168 168 Infuse 201 16.36 2.12
Total Water Qts: 42.36 - After Additional Infusions
Total Water Gal: 10.59 - After Additional Infusions
Total Mash Volume Gal: 12.19 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Notes
-----
Enhanced maltiness.
Add CaSO4 to the mash gallons as a treatment salt to
adjust the pH to 5.2 if needed. Adjust the rest of the sparge water to pH
5.6. Pitch 1 pack of yeast per carboy. Ferment at 68*F (set fermentation chamber to 65*F to comp for yeast
energy) for 1 week. Rack to secondary and ferment out for 2 weeks at 68*F
(set fermentation temp to 68*F). Rack to keg and condition at 40*F for 4 w
eeks. Force carbonate to 2.2 vol CO2 and enjoy.