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HB Class American Amber Ale
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.055 |
| FG: |
NS |
| SRM: |
12.7 |
| IBU: |
35.6 |
| Boil Time imin) |
60 |
| Efficiency (%) |
NS |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Muntons DME - Light |
3 lbs |
42.1% |
| Muntons LME - Light |
3 lbs |
42.1% |
| Crystal 40L |
1 lbs |
14.0% |
| Chocolate Malt |
0.13 lbs |
1.8% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Centennial |
0.75 |
10.5 |
60 |
| Cascade |
1 |
5.75 |
15 |
| Cascade |
1 |
5.75 |
0 |
| Centennial |
0.25 |
10.5 |
0 |
Additional Ingredients
1 tsp Irish Moss in boil (15 min)
Yeast
White Labs WLP001 California Ale
Process Details
Steep crushed grains in 150°F water for 30 minutes. Remove bag, set in colander over pot. Pour hot water over grain bag to rinse, collecting 2 gallons total. Bring to a boil, remove from heat. Stir in mlat extract till fully dissolved, return to a boil. Add 3/4 oz Centennial, boil 45 minutes. Add 1 oz Cascade and 1 tsp Irish Moss and boil 15 minutes. Add 1 oz Cascade and 1/4 oz Centennial and turn off heat. Place in a tub of cold water, stir into a whirlpool, and cover. Put 2.5 gallons cold, filtered water into the sanitized fermenter. When wort drops below 100°F pour into fermenter, leaving the sediment behind. Stir cool wort vigorously to aerate, add yeast.
Fermentation Details
10-14 days at 65°F
Brewers Notes
Bottling Instructions:Add 1/4 c corn sugar to 1/2 c water in a saucepan, bring to a boil. Cover, place in sink of cool water to chill. Pour sugar solution into sanitized bottling bucket. Gently siphon beer from fermenter to bottling bucket, keeping splashing to a minimum, and leaving sediment behind. Stir gently but thouroughly to mix corn sugar solution. Bottle.
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