American Amber Ale American Amber Ale

[klaggy]

I have this amber ale recipe and want to share...


O.G. 1.054
F.G. 1.009
IBU. 37.6
SRM. 14.0

8.5 lbs pale malt Maris otter
1.5 lbs. biscuit malt
1.5 lbs. crystal 60L

Hops
1 oz. centennial. 60 min
.5 oz liberty. 40 min
1. oz. Saphir. 5 min

Fining
About table spoon Irish moss
Cold crash 1 week in primary fermenter
Secondary 1 week. With gelatin
Set another 3-4 days

Force carb at 30 psi in keg

Yeast
Wyeast 1056 American ale yeast. With a 1.5 l starter on stir plate 24 hr approx.

Water mineral additions
3.5 grams calcium chloride
5 grams. Gypsum
In the grain bed at dough in

3.5 grams calcium chloride
5 grams. Gypsum.
In boil kettle

Water profile

Folsom California,
Ca. 6.5 ppm
Mg. 1.8 ppm
Na. 4.9 ppm
SO4 2.1 ppm
HCO3. 26.8 ppm
Pulled from annual confidence report


Infusion mash
Dough in 147*f hold 40 min
Step infusion 154*f. 35 min
Mash out. 168*f. 10 min

Fermented at 62* f and held 1 week...
Temp bump 2-3 * f for almost 1 week.

Vigorous fermentation bubbler got plugged up and blew off bucket lid.....

Enjoy! Very good amber ale and is my house ale

 

[klaggy]

 

[soccerdad]

Sure looks tasty

 

[klaggy]

Oh it is very tasty!!!