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Ben's Brewing Amber
American Amber Ale • All Grain • 155.5 gal
Real nice amber....simple grain bill...flavorful
August 27, 2017 11:00pm
0.0/5.0 0 ratings
Ingredients (All Grain, 155.5 gal)
- 367 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 21 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.
- 28 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.
- 28.27tsp
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.
- 14.14tsp
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.
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White LabsWLP051California Ale V
White LabsWLP051California 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: | 13.0 SRM | 10 -17 | |
| Alcohol: | 6.0% ABV | 4.5% -6% | |
| Bitterness: | 30.1 IBU | 25 -40 | |
Discussion
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