- Recipe Type
- All Grain
- Yeast
- Safale us-05
- Yeast Starter
- Yep
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.077
- Final Gravity
- 1.022
- Boiling Time (Minutes)
- 60
- IBU
- 80
- Color
- 10.52
- Primary Fermentation (# of Days & Temp)
- 70
- Secondary Fermentation (# of Days & Temp)
- No
- Additional Fermentation
- No
- Tasting Notes
- Complex malts, the continuous hops come out with a lot of different characteristics.
HOME BREW RECIPE:
Title: Henry Experimental Red/Brown Ale
Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.055
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.077
Final Gravity: 1.022
ABV (standard): 7.28%
IBU (tinseth): 80ish
SRM (morey): 10.52
FERMENTABLES:
11.25 lb - American - Pale 2-Row (75%)
1.25 lb - American - Munich - Dark 20L (8.3%)
1.25 lb - American - Caramel / Crystal 30L (8.3%)
1.25 lb - American - White Wheat (8.3%)
HOPS:
2.5 oz - Willamette, Type: Leaf/Whole, AA: 6.5, Use: Boil for 60 min, IBU: 53.68
2.5 oz - Willamette, Type: Leaf/Whole, AA: 6.5, Use: Boil for 30 min, IBU: 41.26
ALSO:
5 tsp sarsaparilla!
MASH GUIDELINES:
1) Temperature, Temp: 70 F, Time: 60 min, 150˚
Starting Mash Thickness: 1.5 qt/lb
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Pitch Rate: 0.5 (M cells / ml / deg P)
NOTES:
Mash all grains at 150˚F. Sparge with 168˚F. The IBU listed is higher than it actually is. 2.5 ounces first wort or 60 min boil. If you add the sarsaparilla, do it now (60 min. boil). 2.5 oz. hops added continuously starting at 30 min and ending at flame out.
Bottle with 2.4 volumes CO2.
Tastes mighty fine. My first all grain batch. The sarsaparilla is an unusual addition. This is a very small amount: just enough that it's a note in the aroma--you wouldn't guess what it was if you didn't know, but it adds something very nice to it.
Title: Henry Experimental Red/Brown Ale
Brew Method: All Grain
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.055
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.077
Final Gravity: 1.022
ABV (standard): 7.28%
IBU (tinseth): 80ish
SRM (morey): 10.52
FERMENTABLES:
11.25 lb - American - Pale 2-Row (75%)
1.25 lb - American - Munich - Dark 20L (8.3%)
1.25 lb - American - Caramel / Crystal 30L (8.3%)
1.25 lb - American - White Wheat (8.3%)
HOPS:
2.5 oz - Willamette, Type: Leaf/Whole, AA: 6.5, Use: Boil for 60 min, IBU: 53.68
2.5 oz - Willamette, Type: Leaf/Whole, AA: 6.5, Use: Boil for 30 min, IBU: 41.26
ALSO:
5 tsp sarsaparilla!
MASH GUIDELINES:
1) Temperature, Temp: 70 F, Time: 60 min, 150˚
Starting Mash Thickness: 1.5 qt/lb
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Pitch Rate: 0.5 (M cells / ml / deg P)
NOTES:
Mash all grains at 150˚F. Sparge with 168˚F. The IBU listed is higher than it actually is. 2.5 ounces first wort or 60 min boil. If you add the sarsaparilla, do it now (60 min. boil). 2.5 oz. hops added continuously starting at 30 min and ending at flame out.
Bottle with 2.4 volumes CO2.
Tastes mighty fine. My first all grain batch. The sarsaparilla is an unusual addition. This is a very small amount: just enough that it's a note in the aroma--you wouldn't guess what it was if you didn't know, but it adds something very nice to it.
