I brewed a 10 gallon batch of a American Amber Ale based on Jamil Zainasheff's recipe from Brewing Classic Styles with a little different hop varieties. I adjusted my crush to help with my RIMS recirculation and it cost me some efficiency points. Following is my recipe from Beersmith:
Recipe: American Amber Ale
Style: American Amber Ale
TYPE: All Grain
Recipe Specifications
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Batch Size: 12.00 gal
Boil Size: 14.84 gal
Estimated OG: 1.051 SG
Estimated Color: 15.2 SRM
Estimated IBU: 85.2 IBU
Brewhouse Efficiency: 73.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.60 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.51 %
2.00 lb Munich Malt (9.0 SRM) Grain 8.51 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.26 %
0.50 lb Pale Chocolate Malt (200.0 SRM) Grain 2.13 %
2.00 oz Falconer's Flight [10.50 %] (60 min) (FirHops 43.1 IBU
1.00 oz Warrior [17.20 %] (60 min) Hops 32.1 IBU
1.00 oz Cascade [5.40 %] (20 min) Hops 3.4 IBU
1.00 oz Falconer's Flight [10.50 %] (20 min) Hops 6.6 IBU
1.00 oz Falconer's Flight [10.50 %] (0 min) Hops -
1.00 oz Cascade [5.40 %] (0 min) Hops -
0.55 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.00 oz Sanitize Pump (Boil 5.0 min) Misc
2.40 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs SafAle California Ale (DCL Yeast #US-05) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 23.50 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 41.13 qt of water at 163.8 F 154.0 F
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