I want to brew this Friday. I’m thirsty. I also want to use a yeast starter, which means I’ll need to use the Safale 05 I have on hand, because my ingredient order may not get here by Thursday, which is when I need to start the yeast. So…what to brew? I’ve been listening to older podcasts from the Brewing Network and like what Jamil Zainasheff, John Palmer and the guys have been saying about getting and tweaking recipes. So I found one of Jamil’s recipes for an American Amber and thought I’d give it a try. I happened to have a Red Tail Ale yesterday, which by coincidence is a Red/Amber Ale…and a great beer!
What to Expect
BJCP Guidelines for this style (10B American Amber Ale)
I’m hoping to produce a light-ish ale with decent body. It should be a little reddish. I’m trying to bring out the roast flavor in the malt. It should be firmly hopped, but I’m shooting for the hops to take a back seat to the malt. Hopefully it won’t be too heavy…something to enjoy several of on a warm day.
Recipe
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 6 gal | 60 min | 25.9 IBUs | 13.2 SRM | 1.054 SG | 1.010 SG | 5.8 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Amber Ale | 6 B | 1.045 - 1.056 | 1.01 - 1.015 | 20 - 40 | 11 - 18 | 2.3 - 2.8 | 4.5 - 5.7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Great Western 2-Row pale malt | 11 lbs | 81.48 |
| Crystal 40, 2-Row, (Great Western) | 1 lbs | 7.41 |
| Munich (DURST MALZ) | 1 lbs | 7.41 |
| Crystal 120, 2-Row, (Great Western) | 0.5 lbs | 3.7 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 0.5 oz | 60 min | Boil | Pellet | 14 |
| Centennial | 0.25 oz | 10 min | Boil | Pellet | 10 |
| Cascade | 0.25 oz | 10 min | Boil | Pellet | 5.5 |
| Cascade | 0.25 oz | 0 min | Boil | Pellet | 5.5 |
| Centennial | 0.25 oz | 0 min | Boil | Pellet | 10 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 5 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Safale American (US-05) | DCL/Fermentis | 77% | 59°F - 75°F |
Notes
| http://byo.com/stories/item/126-american-amber-style-profile Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.040 (9.9°P). Total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left. Add other hop additions at 10 minutes remaining and flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 9 grams of rehydrated dry yeast, 2 packages of liquid yeast or 1 package of liquid yeast in a 1.5-liter starter. Ferment at 67 °F (19 °C) until the yeast drops clear. Fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes. Substituted Magnum for Horizon hops due to availablility. |
Download
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