|
15 Year Anniversary Amber Ale (previous recipes)
As of September 2, 2010, the beer model and I have been married 15
years. After reading the 15th anniversary issue of BYO magazine (yes, coincidentally, BYO
started the same year we got married), I thought it would be nice to
make a little celebration ale to help mark the occasion. Of course, I
did not think of copying this concept in enough time to have the beer
ready for our anniversary, so the first brew day was the weekend before
the actual anniversary day.
Here is the current version of the recipe: 15 Year Anniversary Amber Ale
15 Year
Amber Ale (AG) batch 1 --- cost $13.20
| Style |
|
American Amber Ale |
|
Batch Size |
|
2.40 gal |
| Type |
|
All Grain |
|
Boil Size |
|
3.01 gal |
Recipe Characteristics
| Recipe Gravity |
|
1.051 SG |
|
Estimated FG |
|
1.013 SG |
| Recipe Bitterness |
|
33.1 IBU (Rager) |
|
Alcohol by Volume |
|
5.01 % |
| BU : GU |
|
0.646 |
|
|
|
|
| Recipe Color |
|
11.3 SRM |
|
|
|
|
| Measured OG: |
|
1.050 |
|
Measured FG: |
|
1.008
|
| ADF: |
|
84% |
|
Measured ABV: |
|
5.47% |
Ingredients
| Amount |
Item |
Type |
% or IBU |
| 4 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
76.19 % |
| 4.0 oz |
Biscuit Malt (23.0 SRM) |
Grain |
4.76 % |
| 4.0 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
4.76 % |
| 4.0 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4.76 % |
| 4.0 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4.76 % |
| 4.0 oz |
Munich Malt (9.0 SRM) |
Grain |
4.76 % |
| 0.25 oz |
Columbus [14.20 %] (60 min) |
Hops |
33.1 IBU |
| 1.00 oz |
Crystal [3.50 %] (0 min) |
Hops |
- |
| 0.25 tsp |
Irish Moss (Boil 15.0 min) |
Misc |
|
| 0.25 tsp |
Yeast Nutrient (Boil 10.0 min) |
Misc |
|
| 1 Pkgs |
American Ale II (Harvested) (Wyeast Labs #1272)
[Starter 125 ml]
[Cultured] |
Yeast-Ale |
|
Mash Profile
Single Infusion, Light Body, Batch Sparge
| Step Time |
Name |
Description |
Step Temp |
| 75 min |
Mash In |
Add 6.56 qt of water at 161.4 F |
150.0 F |
Batch Sparge Round
1: Sparge
with 0.62 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.63
gal of
168.0 F water
Recipe Notes
Make starter 2 days in
advance.
Cool to as close to 60 as possible. Control temperature for 2
days
and then let it rise in the cooler for another 2 or so. Then, take out
of cooler
and let it finish up.
Batch prime with 2.25oz table sugar.
Harvest
yeast
to use in other batches.
Comments
|