Dwain
Well-Known Member
O.K., this will be a long post, but I need some help. I am brewing a Full Sail Amber Clone. Here is the recipe:
Style: American Amber Ale
Type: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 11 gal
Boil Size: 14.00 gal
Estimated OG: 1.058 SG
Estimated Color: 15.4 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
18 lb Great Western 2 Row (2.0 SRM) Grain 87.80 %
2 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.76 % US 120L
.5 lb Chocolate Malt (350.0 SRM) Grain 2.44 %
2.00 oz Mt. Hood [6.00 %] (60 min) Hops 18.8 IBU
2.00 oz Cascade [5.50 %] (15 min) Hops 8.6 IBU
1 oz Mt. Hood [6.00%] (End) Hops 18.8 IBU
1 oz Cascade [5.50 %] (End) Hops 8.6 IBU
1 Pkgs. Safale – 05 Dry Ale Yeast
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 20.5 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
I had to substitute 2 of the malts due to availability. The substitutions are in Bold. I pretty much make all my temperatures. This recipe was given to me by someone on here. I use about 1 1/4qts of water per pound to mash. I normally batch sparge. I make up the water I need to my boil level by sparging until I’m there. I do my boil and hops addition per schedule. I split the batch for fermentation. After fermentation, I rack to secondary for a month or so, the keg/bottle and carbonate. I’m having 2 issues:
1. Once I rack off of the trub from primary and the sediment from the secondary, I usually end up with about 3.5 – 4 gal of beer. This is on all of my beers, not just this one.
2. The beer tastes good, but the body is thin. Mostly just this one but any ambers.
Now for my questions:
1. Is there some way to compensate for the amount lost to trub from racking over? Say an increase in the grain amount by ratio. I know I can add water, but that doesn't help with question 2.
2. How do you start tweaking a recipe to increase body.
3. Would the changes in the malt that I made make that much of a difference?
Final note, in all honesty I don't pay that close of attention to the SRM.
As always, thanks for the help or direction. - Dwain
Style: American Amber Ale
Type: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 11 gal
Boil Size: 14.00 gal
Estimated OG: 1.058 SG
Estimated Color: 15.4 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
18 lb Great Western 2 Row (2.0 SRM) Grain 87.80 %
2 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.76 % US 120L
.5 lb Chocolate Malt (350.0 SRM) Grain 2.44 %
2.00 oz Mt. Hood [6.00 %] (60 min) Hops 18.8 IBU
2.00 oz Cascade [5.50 %] (15 min) Hops 8.6 IBU
1 oz Mt. Hood [6.00%] (End) Hops 18.8 IBU
1 oz Cascade [5.50 %] (End) Hops 8.6 IBU
1 Pkgs. Safale – 05 Dry Ale Yeast
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 20.5 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
I had to substitute 2 of the malts due to availability. The substitutions are in Bold. I pretty much make all my temperatures. This recipe was given to me by someone on here. I use about 1 1/4qts of water per pound to mash. I normally batch sparge. I make up the water I need to my boil level by sparging until I’m there. I do my boil and hops addition per schedule. I split the batch for fermentation. After fermentation, I rack to secondary for a month or so, the keg/bottle and carbonate. I’m having 2 issues:
1. Once I rack off of the trub from primary and the sediment from the secondary, I usually end up with about 3.5 – 4 gal of beer. This is on all of my beers, not just this one.
2. The beer tastes good, but the body is thin. Mostly just this one but any ambers.
Now for my questions:
1. Is there some way to compensate for the amount lost to trub from racking over? Say an increase in the grain amount by ratio. I know I can add water, but that doesn't help with question 2.
2. How do you start tweaking a recipe to increase body.
3. Would the changes in the malt that I made make that much of a difference?
Final note, in all honesty I don't pay that close of attention to the SRM.
As always, thanks for the help or direction. - Dwain