First American Amber Ale--Any Glaring Mistakes in my recipe???

[scinerd3000]

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: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.00
Anticipated OG: 1.053 Plato: 13.20
Anticipated SRM: 15.5
Anticipated IBU: 39.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.045 SG 11.29 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


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.7 8.00 lbs. Pale Malt(2-row) America 1.036 2
19.3 2.13 lbs. Crystal 60L America 1.034 60
4.5 0.50 lbs. Munich Malt Belgium 1.038 8
2.3 0.25 lbs. Biscuit Malt Belgium 1.035 24
1.1 0.13 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Willamette Whole 5.00 20.0 60 min.
0.75 oz. Centennial Whole 10.50 16.1 30 min.
0.50 oz. Willamette Whole 5.00 3.4 20 min.


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 11.00
Water Qts: 13.75 - Before Additional Infusions
Water Gal: 3.44 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 169 Time: 0
Sparge Temp : 175 Time: 0


Total Mash Volume Gal: 4.32 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


would ferment with WLP001 California Ale Yeast

 

[Poobah58]

Too much Crystal (IMO). Gonna be on the sweet side. I would cut it to a lb (make it darker if need be) and maybe use a little CaraPils.

 

[puney_the_youkel]

I just brewed this beer below. I had a professional brewer (Don Barclay) set up my grain bill for a light colored amber beer with a full-grain flavor. My beer has a grain profile similar to this beer: http://www.mendobrew.com/brews/red_tail.html
It looks like you are using about double the percentage of Crystal malts.
I like the Belgian Aromatic malts for amber beers. It leaves a big grain flavor without too much sweetness.



Hoppy Amber
American Amber Ale


Type: All Grain
Date: 4/19/2008
Batch Size: 12.00 gal
Brewer:
Boil Size: 11.54 gal Asst Brewer:
Boil Time: 60 min Equipment: BREWTREE- 15 Gallon Brewing System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 68.75 %
3 lbs Munich Malt (9.0 SRM) Grain 9.38 %
2 lbs Aromatic Malt (26.0 SRM) Grain 6.25 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.69 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.69 %
1.50 oz Nugget [14.00 %] (60 min) Hops 23.3 IBU
1.00 oz Vanguard [5.50 %] (20 min) Hops 3.7 IBU
2.00 oz Cascade [5.50 %] (15 min) Hops 6.1 IBU
2.00 oz Vanguard [5.50 %] (10 min) Hops 4.4 IBU
2.00 oz Vanguard [5.50 %] (1 min) Hops 0.5 IBU
2.00 oz Cascade [5.50 %] (1 min) Hops 0.5 IBU
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 6.25 %
6 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.53 % Actual Alcohol by Vol: 7.19 %
Bitterness: 38.6 IBU Calories: 317 cal/pint
Est Color: 12.7 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 30.00 lb
Sparge Water: 6.26 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body, No Mash Out Step Time Name Description Step Temp
90 min Mash In Add 37.50 qt of water at 154.5 F 144.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

 

[sconnie]

I agree with poohbah on the amount of crystal.
puney's recipe looks like it will be great, but will be outside the traditional style for sure. I'd say your recipe with only a pound of crystal 60 or 80 will be nice.

 

[Glibbidy]

I wouldn't go more then 10% with the crystal given the gravity of this beer. You could add some more munich for color if you wanted. Up to 10% would work.
Other than that it looks solid.

 

[scinerd3000]

changed the grain bill to a darker cyrstal malt. I want this a tad darker though because i prefer really flavorful beers. Heres what i have. It comes in at about 14.1 SRM and im aiming to get another 2 or so from somewhere. I was thinking maybe some amber malt or aromatic. Ive been using this to help me:
https://www.homebrewtalk.com/wiki/index.php/Malts_Chart

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.6 8.00 lbs. Pale Malt(2-row) America 1.036 2
9.2 1.00 lbs. Munich Malt Belgium 1.038 8
9.2 1.00 lbs. Crystal 90L America 1.033 90
6.9 0.75 lbs. Biscuit Malt Belgium 1.035 24
1.1 0.13 lbs. Special B Malt Belgian 1.030 120


Thanks for your help. And as for puney_the_youkel- the recipe definitely gave me some more ideas.

 

[scinerd3000]

also what is the purpose when people use two different cystal malts in the same recipe? arnt they the same grain just with a different roast level?

 

[the_bird]

also what is the purpose when people use two different cystal malts in the same recipe? arnt they the same grain just with a different roast level?

40L and 60L will be pretty close; once you get a bit bigger range (like, 20L versus 80L, or even 20L versus 60L), there's a more-obvious difference in flavor. Low lovibonds are basically just sweet; middle lovibonds are more caramel; higher lovibonds are more raiseny/plum-ey, less sweet, more almost bittersweet (a little roast). For an amber, I'd probably just pick one (medium) lovibond and use between a half and a whole pound, depending on how dry I wanted it.

 

[scinerd3000]

40L and 60L will be pretty close; once you get a bit bigger range (like, 20L versus 80L, or even 20L versus 60L), there's a more-obvious difference in flavor. Low lovibonds are basically just sweet; middle lovibonds are more caramel; higher lovibonds are more raiseny/plum-ey, less sweet, more almost bittersweet (a little roast). For an amber, I'd probably just pick one (medium) lovibond and use between a half and a whole pound, depending on how dry I wanted it.

i dont want this to be a girly beer but i do want full flavor. I guess since the special b is gonna give me some of the rasiney flavor ill go with a lower Lovibond crystal grain for the carmel but im still left wondering where im going to get the added color from? i want it a tad darker.

 

[the_bird]

Munich, baby. Munich.

 

[scinerd3000]

Munich, baby. Munich.

i can add a bunch but im looking for darker and to get the extra color from the munich assuming i use 1#crystal 75 i need to add so much that it bumpos me out of the BJCP grav range for starting grav. I was thinking maybe a very small amt of chocolate malt?

 

[the_bird]

Even better, if you don't want any roasted flavor to speak of, is a Carafe Special. It's a dark malt with the husks removed, so it gives color with very little roasted flavor. But, a couple pounds of Munich (which gives a great malt flavor, most important), a pound of Crystal 60L... you're pretty solidly amber. 8# Maris Otter, 2# Munich, 1#Crystal 60L gets you to about 12 SRM for five gallons; "American Amber" wants to be 10-17, so you're already in style before doing anything else fancy.

 

[Brewsmith]

Birds right. Adjust the color with Carafa Special.

Even if you can only get roasted barley, black patent, or chocolate malt, you would only need an ounce or two. The tiny bit of roast flavor will add to the toasted/biscuit malt flavors.

 

[the_bird]

i can add a bunch but im looking for darker and to get the extra color from the munich assuming i use 1#crystal 75 i need to add so much that it bumpos me out of the BJCP grav range for starting grav. I was thinking maybe a very small amt of chocolate malt?

Remember, too - Munich's a base malt. Sub it in for your pale malt.

 

[scinerd3000]

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.00
Anticipated OG: 1.059 Plato: 14.59
Anticipated SRM: 15.9
Anticipated IBU: 38.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.3 7.00 lbs. Pale Malt(2-row) America 1.036 3
29.2 3.50 lbs. Munich Malt Belgium 1.038 8
8.3 1.00 lbs. Crystal 60L America 1.034 60
2.1 0.25 lbs. Biscuit Malt Belgium 1.035 24
1.0 0.13 lbs. Chocolate Malt America 1.029 350
1.0 0.13 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.

added more munich. The chocolate malt added enough of a kick to the srm to get it to the darker side of the spectrum. Can i use 100% munich and still get proper conversion? i was reading that pale malt is needed to convert other grains...

Also presuming i have access to all darker grains, is there abetter choice than the chocolate malt? the carafe is waaaay darker and added a bit too much color even at a 2 oz addition

thanks for the help bird!

 

[the_bird]

You can get the Carafe Special at different lovibonds, and use only one ounce if you need to. At that quantity, though, I'd probably go with chocolate malt; it's not enough to add any discernable roastiness (and a wee bit's not the end of the world; there's a tiny bit of roast in the Special B). Plus, if you have extra it's something you can use in a lot more recipes than the Carafe.

A little more Special B wouldn't be the end of the world; use it judiciously, but you could easily go to 1/4 pound.

There's also an extract you can buy (Sinomar, I think) that's made from Carafe Special and can be added to darken a beer up.

 

[scinerd3000]

Austin Home Brew sells dark candy sugar....conceivably that would work also right? I have a porter coming up sometime in the future so to save on the grain bill i figured id grab the chocolate malt. If it ends up not working out then ill adjust the grain bill for next time. This is the first recipe i truly made from scratch so ill brew it and keep you guys posted.

Brewing this this next weekend so i will keep you posted :rockin:

 

[scinerd3000]

im thinking california ale yeast should be the best choice right? wlp001

 

[the_bird]

Honestly?

You're making it too complicated. American Amber should be clean, balanced, a good malt character, medium-bodied, a decent amount of hop flavor and moderate bitterness... it doesn't need to be complicated. A good base malt, some crystal, maybe a character grain like Munich, and some good domestic hops, and a clean yeast like the WLP001 (or I'll use the dry US-05).

ESPECIALLY for a beer like this, less is oftentimes a lot more. The key - the absolute key to this beer - is that it is balanced and drinkable. If you want "complex," make a Belgian.

 

[TexLaw]

A little complexity actually works nicely with an American Amber. While it may not be precisely to style, you get some serious "wow" factor when you add a bit of complexity. That can stand out in a competition or just be mighty satisfying.

If you can get ahold of the Carafa Special II, that would work fine for your color and complexity. It's a very clean, toasty character that blends well with the other malts and the American hops. I'm not a big fan of any crystal malt higher than 60L (including Special B) in an Amber, though, as those dark fruit notes tend to confuse the beer more than compliment it.

For yeast, I highly recommend the California V over the 1056/Cali I/Chico. California V is a little fruitier than Chico, but it also brings out malt character much more without leaving a chewy or overly sweet beer. If you start it on the lower end of the range and then ramp up carefully, you will not end up with an ester bomb.

You also mentioned the amber malt. I like that over the Belgian biscuit malt for a beer like this.


TL

 

[scinerd3000]

so i brewed this one over the weekend and a few problems occured. I hit my gravity spot on and temps were perfect. Lost one degree during my hour long mash so that was good however i only ended up with about 4.5 gallons of finished wort in my carboy. Im wondering if this is due to low efficienty? i also forgot to add the 5.2pH stabiliser which may have dropped my efficiency a bit.

This is the second time this has happened where i have ended up with only 4.5 gals with a 5.5 gallon recipe. any thoughts even though my gravity reading was right where it was supposed to be?

 

[Bobby_M]

Well, where do YOU think you lost that volume? Do you leave a lot of trub in the kettle? How much preboil wort did you start with? You don't get a low volume due to low efficiency but you can get a low efficiency due to a low volume (if you don't sparge enough).

 

[DeathBrewer]

sounds like you just need to increase your sparge water by 1 gallon.

 

[scinerd3000]

i used 14 qts dough in and then 5 qts added....vorlaufed...drain. then sparged with 13 qts....vorlauf. got about 6 gallons out of it and then boiled for an hour. as im readin this im realising i lost about 1.2 gallons from boil off. So i correct for that by adding a gallon of sparge water? wont that effect my starting gravity by lessening it?

 

[scinerd3000]

Well, where do YOU think you lost that volume? Do you leave a lot of trub in the kettle? How much preboil wort did you start with? You don't get a low volume due to low efficiency but you can get a low efficiency due to a low volume (if you don't sparge enough).

i dont leave alot of trub. i figure when i move to secondary most of it has settled into a dense cake on the bottom and is not transfered.

 

[the_bird]

i used 14 qts dough in and then 5 qts added....vorlaufed...drain. then sparged with 13 qts....vorlauf. got about 6 gallons out of it and then boiled for an hour. as im readin this im realising i lost about 1.2 gallons from boil off. So i correct for that by adding a gallon of sparge water? wont that effect my starting gravity by lessening it?

Well, yeah, but you'll be rinsing out some more sugars. Slightly lower pre-boil OG, but higher volume and higher total amount of sugars rinsed from the grain. If I collect about seven gallons, total, I have just about 5.5 gallons going into the fermenter (i.e. I boil off about 1.5 gallons). This varies a bit based on your setup (how much surface area your kettle has), how vigorous a boil you do, what the relative humidity is, etc, but once you get a feel for that you want to have enough in pre-boil volume so that you END with 5.5 gallons.