BC Brew Off American Amber
American Amber Ale

 

Type: All Grain

 Date: 6/28/2008

Batch Size: 10.00 gal

 Brewer: Brad Nixon
Boil Size: 12.43 gal Asst Brewer: Ray Anaya
Boil Time: 70 min Equipment: Brad's 10 Gallon System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
15.00 lb Maris Otter - 2007 BC Group Buy (2.6 SRM) Grain 73.17 %
2.00 lb Munich Malt (8.0 SRM) Grain 9.76 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.32 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.88 %
1.00 lb Victory Malt (25.0 SRM) Grain 4.88 %
1.25 oz Galena [13.40 %] (60 min) Hops 29.7 IBU
1.00 oz Cascade [4.10 %] (10 min) Hops 2.6 IBU
1.00 oz Cascade [4.10 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
4.40 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.053 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.33 % Actual Alcohol by Vol: 5.08 %
Bitterness: 32.3 IBU Calories: 221 cal/pint
Est Color: 13.9 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 20.50 lb
Sparge Water: 8.14 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.00 qt of water at 164.9 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 32.0 F  
 

Notes

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