Hop schedule/yeast for American Amber?

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Soulive

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Here's my recipe but I'm not positive of the schedule and yeast choice. What say you men/women?

Brew Type: All Grain
Style: American Amber Ale
Batch Size: 5.50 gal
Boil Volume: 7.45 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00%

Ingredients Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.73 %
2.00 lb Munich Malt (9.0 SRM) Grain 18.18 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.09 %
0.50 oz Centennial [10.00 %] (Dry Hop 7 days) Hops -
0.50 oz Magnum [12.90 %] (60 min) Hops 21.4 IBU
0.25 oz Magnum [12.90 %] (30 min) Hops 8.2 IBU
0.35 oz Centennial [10.30 %] (10 min) Hops 4.3 IBU
1 Pkgs Nottingham Yeast (Lallemand #-)

Estimated Original Gravity: 1.054 SG (1.045-1.056 SG)
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG)
Estimated Color: 14.7 SRM (11.0-18.0 SRM) Color [Color]
Bitterness: 33.4 IBU (20.0-40.0 IBU) Alpha Acid Units: 9.7 AAU
 

the_bird

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I'd do bigger late additions, myself, but I really like a nice hop flavor and aroma. Centennial's a great choice, but you could bump the 10 minute addition up to a half-ounce and add a similar amount with a couple minutes left in the boil.

Nottingham's a fine choice for a clean, dry-ish beer.
 
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Soulive

Soulive

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the_bird said:
I'd do bigger late additions, myself, but I really like a nice hop flavor and aroma. Centennial's a great choice, but you could bump the 10 minute addition up to a half-ounce and add a similar amount with a couple minutes left in the boil.

Nottingham's a fine choice for a clean, dry-ish beer.
Maybe I'll bump the 10 minute and dryhop up then. I figured the Nottingham will be dry enough to balance the Munich and 120L...
 
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Soulive

Soulive

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8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.73 %
2.00 lb Munich Malt (9.0 SRM) Grain 18.18 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.09 %
0.50 oz Magnum [12.90 %] (60 min) Hops 21.0 IBU
1.00 oz Centennial [10.30 %] (Dry Hop 7 days) Hops -
0.40 oz Centennial [10.30 %] (30 min) Hops 10.3 IBU
0.50 oz Centennial [10.30 %] (10 min) Hops 6.1 IBU
1 Pkgs Nottingham Yeast (Lallemand #-)
 

Bobby_M

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Yeah, I was going to say that you should use a 1oz kettle steep (flame out addition while you're chilling but dry hopping works too. You can even dryhop right in the keg.

I think maybe a whole pound of 120L in 5 gallons is much. It's going to be very burnt raiseny. Maybe reduce it to 1/2 or 3/4. If you have any chocolate malt, 2-3 oz will give you some red color back. I'd prefer US-05 as a dry yeast but I know Notty is the old standby.
 

brewt00l

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Bobby_M said:
I think maybe a whole pound of 120L in 5 gallons is much. It's going to be very burnt raiseny. Maybe reduce it to 1/2 or 3/4. If you have any chocolate malt, 2-3 oz will give you some red color back. I'd prefer US-05 as a dry yeast but I know Notty is the old standby.
good point esp with the munich in the mix..I would also think about going down to 40/60L rather than the 120 but that's more my pref.

here's JZs recipe for reference:

http://beerdujour.com/Recipes/Jamil/JamilsAmericanAmberAleExtract.htm

12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 79.34 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 6.48 %
1 lbs Munich I (Weyermann) (6.0 SRM) Grain 6.48 %
8.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 3.24 %
8.0 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 3.24 %
3.0 oz Chocolate Malt (light) (200.0 SRM) Grain 1.23 %
1.10 oz Horizon [13.00 %] (60 min) Hops 40.3 IBU
1.00 oz Centennial [9.00 %] (10 min) Hops 9.2 IBU
1.00 oz Cascade [6.00 %] (10 min) Hops 6.1 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
1.00 oz Cascade [5.50 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1 Pkgs SafAle US-05 (Fermentis #US-05) Yeast-Ale
 
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Soulive

Soulive

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Thanks guys, I've decided to change the yeast to US-05. I won't mind the maltiness in this instance...
 
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