Copy of Double Barrel Ale (2)
American Amber Ale

 

Type: All Grain

 Date: 10/12/2005

Batch Size: 5.00 gal

 Brewer: Brad Nixon
Boil Size: 6.20 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 75.00
Taste Notes: Very good. Oak is good, but not overpowering.
 

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.81 %
0.63 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.60 %
0.38 lb Munich Malt (9.0 SRM) Grain 3.37 %
0.19 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.69 %
0.06 lb Chocolate Malt (350.0 SRM) Grain 0.53 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 15.3 IBU
1.00 oz Goldings, East Kent [5.00 %] (Dry Hop 7 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 3.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (1 min) (Aroma Hop-Steep) Hops -
1.00 oz Oak Chips (Secondary 7.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 oz Oak Chips (Primary 7.0 days) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.061 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.18 % Actual Alcohol by Vol: 5.86 %
Bitterness: 18.6 IBU Calories: 217 cal/pint
Est Color: 13.0 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 11.26 lb
Sparge Water: 4.14 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
 

My Mash
Step Time Name Description Step Temp
90 min Step Add 14.64 qt of water at 163.2 F 152.0 F

 
Mash Notes:

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: 40.0 F  
 

Notes
Kegged after two weeks in secondary. Chilled overnight, added gelatin, and force carbonated at 12 psi for one week.

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