peoplesbrewingcoop
Active Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1332
- Yeast Starter
- USED YM media broth
- Batch Size (Gallons)
- 4.5
- Original Gravity
- 1.082
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- Color
- darnk amber
- Primary Fermentation (# of Days & Temp)
- 8-10 days @ 18-22 C
- Secondary Fermentation (# of Days & Temp)
- 5-10 days @ 12-15 C
- Tasting Notes
- Very fruity, medium body, highly aromatic, no diacetyl flavors
Red Start Texas Amber Ale
Ingredients
1.5 kg (3.3 lb) of Light Malt Extract
1.8 kg (4.0 lb) of Amber Malt Extract
226 g (0.5 lb) of flaked wheat
900 g (2.0 lb) of Crystal Malt 50º
14 g (0.5 oz) of Northern Brewer Hop
28 g (1.0 oz) of flavoring hops
28 g (1.0 oz) of aromatic hops
26.5 L (7 gal) of water
1 tbsp of Irish Moss
Wyeast 1332 Northwestern
Yeast starter
Directions:
1. Heat 18.9L (5 gal) of soft water to 71º C (160ºF). In another smaller pot add 7.6 L (2 gal) of soft water to be heated later.
2. Put the 0.9 kg ( 2 lb) of Crystal Malt 50º and 0.2 kg (0.5 lb) of flaked wheat into 1 or 2 steeping bags and heat at 71ºC (160ºF ±10ºF) for 30 minutes.
3. Remove the steeping bags and heat the brew kettle to boiling. Once it reaches boiling temperature slowly add the Light and Amber DME. Stir to dissolve.
4. Add the Northern Brewer Hops.
5. 30 minutes after the first hops addition add the Willamettes Hops.
6. 45 minutes after the first hop addition add the Crystal Hops and the Irish Moss
7. After 60 minutes turn off the heat and stir in a circle to get the particle matter to form a cone in the center of the pot.
8. Rack the wort from the brew pot to a sterile bucket, rack from the side and not in the cone.
9. Rapidly cool the wort (we used a counter flow chiller we made) and transfer to the fermentation bucket or carboy.
10. Take your original gravity (OG) reading using a hydrometer. Ours came to be 1.082 because more than expected water evaporated during the boil, final volume of our original recipe was about 4.5 gallons.
11. Take into account the OG and determine the number of yeast to pitch. You should have at least twice the amount of yeast ready to pitch.
12. Put the wort into the proper fermentation temperature and let set to the required fermentation temperature (18-24ºC/65-75ºF) and then pitch the yeast.
13. Take gravity readings every 3 to 4 days to determine when fermentation ceases. The estimated final gravity (FG) is between 1.010 to 1.015
14. Rack into a secondary container and let it condition for 4 to 10 days (This is depending on your taste and could be left in the primary for the entire 2-3 week time frame.)
15. After a total of 14 days or so bottle the beer.
Ingredients
1.5 kg (3.3 lb) of Light Malt Extract
1.8 kg (4.0 lb) of Amber Malt Extract
226 g (0.5 lb) of flaked wheat
900 g (2.0 lb) of Crystal Malt 50º
14 g (0.5 oz) of Northern Brewer Hop
28 g (1.0 oz) of flavoring hops
28 g (1.0 oz) of aromatic hops
26.5 L (7 gal) of water
1 tbsp of Irish Moss
Wyeast 1332 Northwestern
Yeast starter
Directions:
1. Heat 18.9L (5 gal) of soft water to 71º C (160ºF). In another smaller pot add 7.6 L (2 gal) of soft water to be heated later.
2. Put the 0.9 kg ( 2 lb) of Crystal Malt 50º and 0.2 kg (0.5 lb) of flaked wheat into 1 or 2 steeping bags and heat at 71ºC (160ºF ±10ºF) for 30 minutes.
3. Remove the steeping bags and heat the brew kettle to boiling. Once it reaches boiling temperature slowly add the Light and Amber DME. Stir to dissolve.
4. Add the Northern Brewer Hops.
5. 30 minutes after the first hops addition add the Willamettes Hops.
6. 45 minutes after the first hop addition add the Crystal Hops and the Irish Moss
7. After 60 minutes turn off the heat and stir in a circle to get the particle matter to form a cone in the center of the pot.
8. Rack the wort from the brew pot to a sterile bucket, rack from the side and not in the cone.
9. Rapidly cool the wort (we used a counter flow chiller we made) and transfer to the fermentation bucket or carboy.
10. Take your original gravity (OG) reading using a hydrometer. Ours came to be 1.082 because more than expected water evaporated during the boil, final volume of our original recipe was about 4.5 gallons.
11. Take into account the OG and determine the number of yeast to pitch. You should have at least twice the amount of yeast ready to pitch.
12. Put the wort into the proper fermentation temperature and let set to the required fermentation temperature (18-24ºC/65-75ºF) and then pitch the yeast.
13. Take gravity readings every 3 to 4 days to determine when fermentation ceases. The estimated final gravity (FG) is between 1.010 to 1.015
14. Rack into a secondary container and let it condition for 4 to 10 days (This is depending on your taste and could be left in the primary for the entire 2-3 week time frame.)
15. After a total of 14 days or so bottle the beer.
