Yet another Amber (sorry)

[Queequeg]

Aim to brew next weekend. Apologies for the off measures (converted from metric)


Recipe: Amber ale
Brewer: Queequeg
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications
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Boil Size: 7.93 gal
Post Boil Volume: 6.60 gal
Batch Size (fermenter): 5.75 gal
Kegging Volume: 5.28 gal
Estimated OG: 1.055 SG
Estimated Color: 31.3 EBC
Estimated IBU: 31.5 IBUs
Estimate FG: 1.013 SG
IBU:SG 0.571
Brewhouse Efficiency: 66.50 %
Est Mash Efficiency: 73.4 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
6 lbs 9.8 oz BEST Red X (BESTMALZ) (30.0 EBC) Grain 1 50.8 %

4 lbs 6.5 oz Extra Pale Maris Otter (Crisp) (3.0 EBC) Grain 2 33.9 %

1 lbs Caramel/Crystal Malt - 65L (Bairds) (128 Grain 3 7.6 %

1 lbs Victory Malt (biscuit) (Briess) (55.2 EB Grain 4 7.6 %

0.74 oz Magnum [11.50 %] - Boil 60.0 min Hop 5 26.8 IBUs

0.26 oz Cascade [5.50 %] - Boil 10.0 min Hop 6 1.7 IBUs

0.26 oz Centennial [10.00 %] - Boil 10.0 min Hop 7 3.0 IBUs

0.99 oz Cascade [5.50 %] - Steep/Whirlpool 45.0 Hop 8 0.0 IBUs

0.99 oz Centennial [10.00 %] - Steep/Whirlpool Hop 9 0.0 IBUs

1.0 pkg Denny's Favorite (Wyeast Labs #1450) [12 Yeast 10 -

0.49 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

0.49 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 0.1 oz
----------------------------
Name Step Temperature Step Time
Mash In 152 F 60


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Hopstand is at 160F

Plan to use balanced amber water profile in brun water.

Plan to ferment at 62.5F and ramp 68F by the end of fermentation.

Will cold crash and fine with gelatin for this one.

Input, thoughts, criticisms all welcome.