American Amber Ale Hoppy American Amber or Malty American Pale Ale?

[joety]

Brewed this today. I didn't have a chance to shop so I had to make a few substitutions but I ended up at an OG of 1.065 after backing off the Two Row a pound.


Ingredients

Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 71.29 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.92 %
1 lbs Munich Malt (9.0 SRM) Grain 7.92 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.96 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 3.96 %
6.0 oz Special Roast (50.0 SRM) Grain 2.95 %
2.0 oz Chocolate malt (pale) (200.0 SRM) Grain 1.01 %
2.0 oz Biscuit Malt (23.0 SRM) Grain 0.99 %
0.60 oz Magnum [14.40 %] (60 min) Hops 23.4 IBU
0.25 oz Northern Brewer [8.80 %] (60 min) Hops 6.6 IBU
0.50 oz Cascade [7.20 %] (60 min) Hops 10.8 IBU
1.00 oz Centennial [9.10 %] (10 min) Hops 9.9 IBU
1.00 oz Cascade [7.20 %] (10 min) Hops 7.9 IBU
1.00 oz Cascade [7.20 %] (0 min) Hops -
1.00 oz Centennial [9.10 %] (0 min) Hops -
0.28 tsp Irish Moss (Boil 10.0 min) Misc
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #US-05) Yeast-Ale

 

[Moose777]

Type: All Grain
Date: 4/27/2010

Batch Size: 5.00 gal
Brewer: Pat
Boil Size: 6.72 gal
Asst Brewer:
Boil Time: 60 min
Equipment: Pat's Brewery
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00

10.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM)
1.00 lb Munich Malt (9.0 SRM)
0.50 lb Biscuit Malt (23.0 SRM)
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM)
0.50 lb Naked Oats (6.0 SRM)
0.13 lb Chocolate Malt (475.0 SRM)
1.00 oz Magnum [14.00 %] (60 min)
1.00 oz Centennial [10.00 %] (10 min)
1.00 oz Cascade [5.50 %] (10 min)
1.00 oz Cascade [5.50 %] (0 min)
1.00 oz Centennial [10.00 %] (0 min)
1 Pkgs Denny's Favorite (Wyeast #1450)
1 Whirlfloc Tabled last 20 min of boil
1 tsp 5.2 Ph stabilizer in mash
1 tsp Burtons Water salts into boiling water

Beer Profile
Est Original Gravity: 1.074 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 6.88 %
Bitterness: 59.8 IBU
Est Color: 19.1 SRM

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 13.63 lb
Sparge Water: 3.93 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE
Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge
60 min
Mash In
Add 17.72 qt of water at 163.2 F
152.0 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: 13.7 PSI
Carbonation Used: -
Keg/Bottling Temperature: 45.0 F
Age for: 28.0 days
Storage Temperature: 52.0 F


Notes

 

[Moose777]

Thanks Yooper. Mine is just finishing fermenting. Gunna let her rest another few days then transfer to BB and cold crash in keezer for a week, then move to keg on gas.

I want to save some of this yeast though so I guess I'll have to revisit yeast washing or gte into slants..man that looks complicated but I enjoy the challnges.

Thanks again.

 

[Yooper]

Let me know what you think! I love this beer. I have some washed and saved Denny's, and I have an IPA fermenting on it now. So far, I've done an Irish draught, APA, IPA, stout, and amber with that yeast and I love it more and more.

 

[Netflyer]

I'm bottling this weekend, psyched to git er done and try one. Wow, I wonder how Denny's would do on my stouts? Been using 1084 and it seems to do a good job although my finishes have varied between 1012-1018 on the same recipe. I didn't notice that much difference in taste... wouldn't Denny's tend towards the higher finish? Maybe it would work better on a bigger stout 1.060ish and up range than a 1.042 one. How big is/are the stouts you use Dennys on?

 

[Yooper]

I'm bottling this weekend, psyched to git er done and try one. Wow, I wonder how Denny's would do on my stouts? Been using 1084 and it seems to do a good job although my finishes have varied between 1012-1018 on the same recipe. I didn't notice that much difference in taste... wouldn't Denny's tend towards the higher finish? Maybe it would work better on a bigger stout 1.060ish and up range than a 1.042 one. How big is/are the stouts you use Dennys on?

I did a low OG oatmeal stout, and a mid-range OG oatmeal stout. Same recipe, but better efficiency on the latter! My low OG stout went from 1.040 to 1.010, but the higher OG stout went from 1.058 to 1.014-1.016ish I believe (my memory is failing a bit......and my notes suck on that batch!). The fermentation temperatures were very cool- like 62-63 degrees for both.

 

[frazier]

I just pitched yeasties on this recipe. Really looking forward to reporting back on this in a couple months.

Cheers!

 

[Moose777]

Cool. Mine is due to be crash cooled and kegged.

 

[frazier]

OK just got done bottling. It tastes very promising indeed. SWMBO loves it as is, but I'm going to make her wait a few weeks now.

 

[greenbirds]

I brewed this up using Jamil's Evil Twin hopping schedule. Similar to Yooper's but Amarillo subbed for Cascade, and Magnum 60 min addition --> Amarillo/Centennial 20 min addition. Followed your grain bill to a T. I think the naked oats are key. Mashed a bit higher at 154 and pitched S-05. I thought this beer was delicious, so I entered it into competition as an American Amber, where it took Silver out of 27 American Ale entries. Thanks Yoop!

 

[Yooper]

I brewed this up using Jamil's Evil Twin hopping schedule. Similar to Yooper's but Amarillo subbed for Cascade, and Magnum 60 min addition --> Amarillo/Centennial 20 min addition. Followed your grain bill to a T. I think the naked oats are key. Mashed a bit higher at 154 and pitched S-05. I thought this beer was delicious, so I entered it into competition as an American Amber, where it took Silver out of 27 American Ale entries. Thanks Yoop!

Oh, I love amarillo- that sounds awesome! I'll have to try it with this recipe. Thanks for sharing it!

 

[Netflyer]

Still waiting to drink, OG for me on this was 1.066 (too much eff ;p ) and FG was 1.017 w/Denny's fav... smell was so incredible out of the primary.. SWMBO commented while helping me bottle that the smell was incredible so it wasn't just me. Mine is almost a reddish copper too btw...

 

[mattrobertson]

i'd like to try this. what dry yeast would you recommend and how much?
thanks
matt

 

[frazier]

OK so I couldn't resist, tried a young bottle. All I can say is - WOW! As SWMBO and I worked on our glasses, we couldn't help smiling and laughing at how well it had turned out. It starts out big and malty, then the hops come through with a good clean bite.

Awesome times ahead.

 

[Moose777]

Mine's been in the keg for a while now..It's very nice. My wife likes it too so thumbs up.

 

[Yooper]

i'd like to try this. what dry yeast would you recommend and how much?
thanks
matt

Oh, I just saw this! I'd use Safale S05. I used that in the last batch, and it's not the same mouthfeel but it's nice. One package per 5 gallons is fine.

 

[frazier]

OK so: I took a selection of my brews to a weekend family gathering. The results were not unexpected: The younger generation (our daughters and their friends) absolutely loved Yooper's Amber, as I've been calling it. It was a very big success, consider this a fourteen thumbs up.

The older generation seemed to prefer the Centennial Blonde, and the O'Flannagain Stout.

Everybody liked the Apfelwein.

But back to Yooper's Amber: If you like hops, if you like amber beers, you must brew this. It's absolutely great.

I think I need more Better Bottles.

 

[xiang]

We just brewed 15gal of this @ Yooper's Brew Day . We ended up hitting 1.070 due to boiling off around 3/4gal more wort then we had planned. We discussed topping up with water, but I think I will just leave my share as is. Thinking about dry hopping with some Cascade and Amarillo.

 

[Yooper]

We just brewed 15gal of this @ Yooper's Brew Day . We ended up hitting 1.070 due to boiling off around 3/4gal more wort then we had planned. We discussed topping up with water, but I think I will just leave my share as is. Thinking about dry hopping with some Cascade and Amarillo.

And I believe we all used S05, due to my failure with a starter of the last of the washed Denny's Favorite that I had.

 

[Whut]

Dang, I've got about 9 gallons of this kegged that I guess I'm just going to have to tap one of them. As for Denny's Favorite, I saw it recently as being available at Northern Brewer if this is the same as I always seem to hear about.

 

[jakead]

Just came across this recipe and am really excited to try it. I am not quite at the all-grain level just yet so would like to attempt a partial mash or extract version if possible.

If I just replace the base malt with some DME and steep the rest would that suffice for the recipe?

 

[Yooper]

Yes, except Munich malt must be mashed. Now, don't worry! A mash is basically a steep. Just make sure you do it for 60 minutes at 153. Use all the specialty grains called for, and mash it in 1.5 quarts per pound of grain. A grain bag is fine, or two if you need it so the grains are "loose" in there. Keep it at 153-154 for 60 minutes, and then pour 170 degree water over those grain bags to get to your boil volume. Sub DME for the 2-row. You'll be all set!

 

[user 41638]

Hey Yooper, you wouldn't mind converting this recipe to Extract for us newbies would ya please? This sounds like a great brew!

 

[Yooper]

Well, I'm not sure it can be as a fully extract beer, but it could definitely be done as a partial mash.

Munich malt can convert itself, so if you could mash about 5 pounds of grain, you could do this as a PM.

It would be:
1.5 lbs Pale Malt
1 lbs Caramel/Crystal Malt
1 lbs Munich Malt
8.0 oz Biscuit Malt (23.0 SRM)
8.0 oz Caramel/Crystal Malt -120L
8.0 oz Golden Naked Oats
2.0 oz Chocolate malt (pale) (200.0 SRM)

Put grain in grainbag loosely (use two grain bags if you don't have enough room.) Add the grains to 8 quarts of 165 degree water, and stir well to thoroughly mix. Let sit at 153 for an hour, and then sparge by either lifting the grainbag over the pot and pouring 170 degree water, up to your boil volume, OR lift out the grainbag and put into a second pot of 170 degree water (again, up to your boil volume). Combine the runnings, and then bring to a boil and proceed with the hops additions. At flame out (or with 10 minutes left in the boil if you prefer), add 5 pounds light DME.

That should be about right.

 

[jldc]

I just brewed my second batch of this beer. Well not exactly this beer, but something similar that was based upon the beer that started this thread:

2-row 6.5#
Naked Golden Oats 1#
Flaked Oats 1#
C-60 1/2#
C-120 1/2#
Chocolate 1/4#

Mash at 154

Northern Brewer 10% 0.75 oz FWH
Northern Brewer !0% 1 oz 15min
Cascade 1 oz 10 min
Cascade 1 oz 0 min

Denny's Favorite at 65 degrees.

The first keg is about to kick and it was gooood.

BTW Yooper - I've never seen anybody have two more different avatars in a 24 hour period. I like this one better even if it's not as cute. Congrats.

 

[Yooper]

BTW Yooper - I've never seen anybody have two more different avatars in a 24 hour period. I like this one better even if it's not a cute. Congrats.

Haha- my grandson is cute that's for sure. But sometimes I need to feel a little dominatrix-ish. I'm in the mood for a whip.

 

[Yooper]

I just kegged this today, brewed on July 10. It finished at 1.010, starting at 1.070. I got 4.75 finished gallons, at 7.8% ABV. It's good, but not the session beer I first envisioned!

 

[jakead]

In your opinion is 2 weeks enough time in primary? I will be gone for a week at the end of August and hate to leave a brew in the primary when I am not around to monitor the temp. Especially on a day like today when it is 105!

If I brew this weekend it will give me about 14-15 days before I bottle or keg (kegging will depend on if I have the room at the time). Would that be enough time or should I just wait until I get back?

Been out of town so much this summer I haven't had a chance to brew but twice and it is killing.

 

[Yooper]

In your opinion is 2 weeks enough time in primary? I will be gone for a week at the end of August and hate to leave a brew in the primary when I am not around to monitor the temp. Especially on a day like today when it is 105!

If I brew this weekend it will give me about 14-15 days before I bottle or keg (kegging will depend on if I have the room at the time). Would that be enough time or should I just wait until I get back?

Been out of town so much this summer I haven't had a chance to brew but twice and it is killing.

I kegged mine after three weeks this time, but when I talked to lschiavo today, he mentioned that he's already drinking his. (We brewed together on July 9!)

So, yes, I'd say two weeks is fine if it's relatively clear and ready to bottle.

 

[xiang]

I think it is about time to keg my portion from Yooper's brew day. Looks like I need to head over to the LHBS for some starsan and a few other much needed supplies.