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Centennial Amber

Centennial Amber

American Amber Ale : All Grain : 5.5 gal

mikfir

Thanks to BYO--very good

March 4, 2014 at 10:54am

5.0/5.0 1 rating

Recipe Kits From External Websites (What’s this?)

Ingredients (All Grain5.5 gal)

  • 13 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .75 oz Centennial - 10.0 AA% whole; boiled 60 min

    Centennial

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

  • 1 oz Centennial - 10.0 AA% whole; boiled 1 min

    Centennial

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

  • 1 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.

  • .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.

  • White Labs WLP051 California Ale V

    White Labs WLP051 California Ale V

    From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

Notes

Mash 154F, Ferment 65F

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.059 1.045 - 1.060
Terminal Gravity: 1.014 1.010 - 1.015
Color: 13.1 SRM 10 - 17
Alcohol: 6.0% ABV 4.50% - 6.00%
Bitterness: 30.4 IBU 25.00 - 40.00

Discussion

mikfir

Flavor and aroma

2014-03-18 2:55pm

This may be the easiest and best brew yet.

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