Category: 11 – American Amber
Brewer: Curt Wittenberg
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
11 gal | 60 min | 36.5 IBUs | 10.7 SRM | 1.054 | 1.013 | 5.4 % |
Actuals | 1.054 | 1.014 | 5.3 % |
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 | % |
---|---|---|
Pale Malt (2 Row) US | 9.5 lbs | 39.58 |
Pale Malt (2 Row) UK | 8.5 lbs | 35.42 |
Caramel/Crystal Malt - 40L | 1 lbs | 4.17 |
Melanoiden Malt | 1 lbs | 4.17 |
Special Roast | 1 lbs | 4.17 |
Victory Malt | 1 lbs | 4.17 |
Cara-Pils/Dextrine | 12 oz | 3.13 |
White Wheat Malt | 12 oz | 3.13 |
Aromatic Malt | 8 oz | 2.08 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Warrior | 0.8 oz | 60 min | Boil | Pellet | 15.5 |
Mosaic | 1 oz | 20 min | Boil | Pellet | 14.3 |
Mosaic | 0.7 oz | 0 min | Boil | Pellet | 14.3 |
Mosaic | 1.5 oz | 3 days | Dry Hop | Pellet | 14.3 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Yeast Nutrient | 2.00 tsp | 15 min | Boil | Other |
Gelatin | 1.00 tsp | 1 day | Primary | Fining |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
California Ale (WLP001) | White Labs | 77% | 68°F - 73°F |
Mash
Step | Temperature | Time |
---|---|---|
Saccharification | 154°F | 60 min |
Mash Out | 170°F | 10 min |
Notes
Adjust mash pH to 5.4. Force carb to 2.2 vol CO2. |
Download
Download this recipe's BeerXML file |