underdog378
Well-Known Member
Brewing my first all-grain brew coming up this weekend and have come up with a recipe for an american amber. I'm leaning towards something with good hop flavor and aroma and balanced bitterness. I have 2oz of Amarillo and 2oz of Centennial that I'll be using, here is what I have so far:
Batch size: 5.5 gallons
Est. Original Gravity
1.059
Est. Final Gravity
1.015
Color
15° SRM
Mash Efficiency
70%
malt & fermentables
79% 10lb American Two-row Pale
8% 1lb Briess Caramel 40L
8% 1lb Victory Malt
5% 10oz Briess Caramel 80L
0% 1oz Chocolate Malt (Cold steeped, added at mash out for color)
hops
60 mins 0.75 Centennial
30 mins 0.25 Centennial
10 mins 0.5 Amarillo
10 mins 0.5 Centennial
0 min 0.75 Amarillo
yeast
Pacman harvested from Rogue Mocha Porter
Using beer calculus and the tinseth IBU calculation I get 38 IBUs, was thinking of possibly bumping the 30min centennial addition to .5 or add some amarillo at the 30 min mark as well. Any thoughts or ideas would be great.
Batch size: 5.5 gallons
Est. Original Gravity
1.059
Est. Final Gravity
1.015
Color
15° SRM
Mash Efficiency
70%
malt & fermentables
79% 10lb American Two-row Pale
8% 1lb Briess Caramel 40L
8% 1lb Victory Malt
5% 10oz Briess Caramel 80L
0% 1oz Chocolate Malt (Cold steeped, added at mash out for color)
hops
60 mins 0.75 Centennial
30 mins 0.25 Centennial
10 mins 0.5 Amarillo
10 mins 0.5 Centennial
0 min 0.75 Amarillo
yeast
Pacman harvested from Rogue Mocha Porter
Using beer calculus and the tinseth IBU calculation I get 38 IBUs, was thinking of possibly bumping the 30min centennial addition to .5 or add some amarillo at the 30 min mark as well. Any thoughts or ideas would be great.