JZ BCS American Amber
American Amber Ale

 

Type: All Grain

 Date: 11/28/2010

Batch Size: 5.50 gal

 Brewer: Jomebrew
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.60 %
1.00 lb Munich I (Weyermann) (6.0 SRM) Grain 8.51 %
0.75 lb Caramel Malt - 40L (Briess) (40.0 SRM) Grain 6.38 %
0.50 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 4.26 %
0.50 lb Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 4.26 %
0.50 oz Horizon [13.00 %] (60 min) Hops 22.5 IBU
0.32 oz Williamette [5.50 %] (10 min) Hops 2.2 IBU
0.25 oz Cascade [6.00 %] (10 min) Hops 1.9 IBU
0.25 oz Cascade [5.50 %] (0 min) Hops -
0.25 oz Williamette [5.50 %] (0 min) Hops -
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.046 SG

 Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.41 % Actual Alcohol by Vol: 4.43 %
Bitterness: 26.4 IBU Calories: 203 cal/pint
Est Color: 12.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 11.75 lb
Sparge Water: 2.93 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
 

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 14.69 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 8.23 qt of water at 196.6 F 168.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 12.3 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
American Amber 11/28/2010

preheated mash tun with 160f water, drained, added grain approx 60f
added approx 18qt 168f water
mash temp ranged 152 -158. looks like 155-156.
12:20 mashed in approx 18qt approx 10qt in kettle
1:20 vorlauf
12:30 batch
1:44 second orlauf done. 2n batch approx 14qt
approx 20qt in kettle.
added ¾ gallon. approx 5.7 g in kettle
2:00 boil started
2:05 17gr horizon 12.6aa
Preboil Bravity 1.039 at 64f
2:30 added approx 1g. gravity 11b to 10b
2:54 10.4Brix 1.042 at 80f
2:10 flameout
2:20 chill water on
3:43 72f
4:00 in crboy
90 sec O2
4:14 pitch vial edinburg

11.6 Brix after boil
1.044 at 80f

in fermenter at 65F

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