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Phat tube amber 2

Phat tube amber 2

American Amber Ale : All Grain : 5.75 gal

kappel

My wife's favorite. A little thin in body due to low mash temp.

December 7, 2013 at 01:28pm

0.0/5.0 0 ratings

Ingredients (All Grain5.75 gal)

  • 8.5 lbs Premium 2-Row Malt; Great Western

    Premium 2-Row Malt; Great Western

    Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.

  • 1 lbs Crystal 75; Great Western

    Crystal 75; Great Western

    This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

  • .5 lbs Munich Malt Dark; Best Malz

    Munich Malt Dark; Best Malz

    BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.

  • 1 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .25 lbs Weyermann CaraFoam®; Weyermann

    Weyermann CaraFoam®; Weyermann

    Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer

  • 1 lbs Yellow Corn (Pregelatinized Flakes); Briess

    Yellow Corn (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Yellow Corn Flakes can be used as a cereal adjunct. The flakes can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than a conventional flaked corn. Also, the corn has been degermed (the oil removed), thus eliminating rancidity. • Using Pregelatinized Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity. • Pregelatinized Yellow Corn Flakes produce a beer with a mild, less malty flavor • Pregelatinized Yellow Corn Flakes produce a drier, more crisp beer. • Use up to 40% as a cereal adjunct in the total grist • Add directly to the mash with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.

  • 0.5 oz Warrior® - 16.7 AA% pellets; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • 2 oz Centennial - 10.0 AA% pellets; boiled 4 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 2 oz Zythos™ - 10.9 AA% pellets; boiled 1 min

    Zythos™

    Zythos is a customized IPA/Pale Ale style pellet blend designed to embody the powerful tradition and unique aroma characteristics required in premium craft brews…Zythos is not a replacement for proprietary varieties, but rather a premium pellet blend designed to compliment existing IPA/Pale Ale lineups. Zythos can be used as a single hop addition or as a compliment to current inventories, imparting distinct tropical (pineapple) and citrus tones with slight pine characteristics.—Don Bryant, Hopunion LLC

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • .5 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • WYeast 1010 American Wheat™

    WYeast 1010 American Wheat™

    A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.

Notes

Yeast: New Belgium brewery slurry from fat tire. 1.5 qt/lb, grain temp 65f, target 150f, soft colorado tap water, mash: 3.75 qt at 165f,, sparge 170 f. With 1 Tbspoon 5.2 buffer. Aerate and ferment at 65-68f.

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.052 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 14.7 SRM 10 - 17
Alcohol: 5.2% ABV 4.50% - 6.00%
Bitterness: 43.3 IBU 25.00 - 40.00

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