Is it copper? Amber? Brown? Or, just tasty!

[beercurious]

I've been lurking about trying my hand at a few variations on a recipe from a LHBS newsletter. They call it a copper ale, but I've made it a touch maltier with a little caramel flavor than the original recipe so now I'm not so sure what to call it. After brewing 4 different variations, I think I've found the sweet spot! I pitched the yeast at 79 degrees. My initial gravity and final gravity numbers were 1.060 and 1.016 (measured at 68 degrees). Primary for 2 weeks, secondary for 1, kegged and force carbed at 30 psi for 48 hours then served at 11 psi. I think that covers the details.

With permission, I'm printing the recipe for my latest batch, with calculations provided by Brewer's Friend beer calculator. I'm not a huge fan of the ultra bitter beers, and modified the hop boil schedule. It seems to get good reviews, so I think this one is a keeper! The color is a rich brown with a lovely tan head.

The great thing about this homebrew hobby is you get to drink all of your test batches...

Thanks for all of the help I've found in postings. I'm grateful for all the time people have invested in sharing their knowledge to make this easier for us noobs. I hope you enjoy this recipe.

Regards,

Kay


Orpheus v. 2.0

Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Main Brew
Original Gravity: 1.059 Final Gravity: 1.017 ABV (standard): 5.61% IBU (tinseth): 33 SRM (morey): 15.96
Fermentables
Amount Fermentable PPG °L Bill %
8 lb Liquid Malt Extract - Light 35 4 84.8%
8 lb Total
Steeping Grains
Amount Fermentable PPG °L Bill %
8 oz United Kingdom - Crystal Rye 33 90 5.3%
6 oz United Kingdom - Crystal 140L 33 140 4%
8 oz German - CaraRed 34 20 5.3%
1 oz American - Roasted Barley 33 300 0.7%
Hops
Amount Variety Type AA Use Time IBU
0.75 oz Challenger Leaf/Whole 8.8 Boil 60 min 14.69
1.25 oz Challenger Leaf/Whole 8.8 Boil 20 min 14.83
1 oz Serebrianka Leaf/Whole 3.5 Boil 10 min 2.82
1 oz Serebrianka Leaf/Whole 3.5 Boil 2 min 0.66
Yeast
Fermentis / Safale - Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P)
96 B cells required

 

[tagz]

I would try to get that temp down to the 60s before pitching. Pitching at 79 could lead to some serious off flavors.

 

[beercurious]

I would try to get that temp down to the 60s before pitching. Pitching at 79 could lead to some serious off flavors.

Good tip. I've not had any off flavors as of yet (4 5 gal. batches). Is it possible the dry yeast is less finicky than liquid?

Thanks for the input.