American Amber Ale Recipe critique

[pob]

Aside:

The camden at flame out is just a quirk of beersmith.

You can define it in BeerSmith for whenever you want it added, i.e. Add at mash, so it puts it at top of list.

Likewise Whirlfloc at boil.

[Shanna]

Aside:

The camden at flame out is just a quirk of beersmith.

You can define it in BeerSmith for whenever you want it added, i.e. Add at mash, so it puts it at top of list.

Likewise Whirlfloc at boil.

Double checked it and removed the Camden tablet.

Shanna

[Bubbles]

Type: All Grain
Batch Size: 23.00 l
Boil Size: 31.04 l
Boil Time: 60 min
End of Boil Vol: 27.04 l
Final Bottling Vol: 23.00 l
Fermentation: Ale, Two Stage
Brewer: Shanna
Asst Brewer:
Efficiency: 73.00 %
Taste Rating: 30.0
Taste Notes:

Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 38.65 l

Water Prep
Amt Name Type # %/IBU
0.50 Items Campden tablet (Boil 0.0 mins) Water Agent 10 -

Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
0.45 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.8 %
0.40 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 7.8 %
0.25 kg Amber Malt (22.0 SRM) Grain 4 4.9 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.85 l of water at 76.8 C 67.0 C 60 min
Batch sparge with 2 steps (4.03l, 16.77l) of 75.6 C water
Add water to achieve boil volume of 31.04 l
Estimated pre-boil gravity is 1.042 SG

Boil Ingredients
Amt Name Type # %/IBU
30.00 g Perle [8.00 %] - Boil 60.0 min Hop 5 25.1 IBUs
13.00 g Simcoe [13.00 %] - Boil 30.0 min Hop 6 13.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 -
20.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
10.00 g Citra [12.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

Estimated Post Boil Vol: 27.04 l and Est Post Boil Gravity: 1.050 SG
Cool and Transfer Wort
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 23.00 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 10 -

Measure Actual Original Gravity _______     (Target: 1.050 SG)
Measure Actual Batch Volume _______     (Target: 23.00 l)
Add water if needed to achieve final volume of 23.00 l
Fermentation

14 Jun 2015 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
18 Jun 2015 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
50.00 g Citra [12.00 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

That's a lot of crystal, though not unheard of in an AA.

I'd double up on those flameout hops though.

[molc]

Something I do with American beers is 1x bittering 2x flavour 3x aroma ratio for hops. So 20g of bittering would have 40g flavour and 60g aroma. Also I do the Times as 60, 10 and 0 with a 20 minute steep.

It isn't based in science, just a gut that it pushes the flavours and aromas more.

[Shanna]

Type: All Grain
Batch Size: 23.00 l
Boil Size: 31.04 l
Boil Time: 60 min
End of Boil Vol: 27.04 l
Final Bottling Vol: 23.00 l
Fermentation: Ale, Two Stage
Brewer: Shanna
Asst Brewer:
Efficiency: 73.00 %
Taste Rating: 30.0
Taste Notes:

Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 38.65 l

Water Prep
Amt Name Type # %/IBU
0.50 Items Campden tablet (Boil 0.0 mins) Water Agent 10 -

Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
0.45 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.8 %
0.40 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 7.8 %
0.25 kg Amber Malt (22.0 SRM) Grain 4 4.9 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.85 l of water at 76.8 C 67.0 C 60 min
Batch sparge with 2 steps (4.03l, 16.77l) of 75.6 C water
Add water to achieve boil volume of 31.04 l
Estimated pre-boil gravity is 1.042 SG

Boil Ingredients
Amt Name Type # %/IBU
30.00 g Perle [8.00 %] - Boil 60.0 min Hop 5 25.1 IBUs
13.00 g Simcoe [13.00 %] - Boil 30.0 min Hop 6 13.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 -
20.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
10.00 g Citra [12.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

Estimated Post Boil Vol: 27.04 l and Est Post Boil Gravity: 1.050 SG
Cool and Transfer Wort
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 23.00 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 10 -

Measure Actual Original Gravity _______     (Target: 1.050 SG)
Measure Actual Batch Volume _______     (Target: 23.00 l)
Add water if needed to achieve final volume of 23.00 l
Fermentation

14 Jun 2015 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
18 Jun 2015 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
50.00 g Citra [12.00 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

That's a lot of crystal, though not unheard of in an AA.

I'd double up on those flameout hops though.

Yes now that I think of it they look pretty miserable hop amounts Will dial the malt back by a quarter. Might actually end up with a beer colour that matches something in beer Smith

Shanna

[Qs]

Watch out with simcoe, as it has a sharp piney, resiny impression in my mind. Might clash with the sweetness of an amber.

I recently did an AA that used Simcoe for late hopping and it had a mostly sweet and fruity hop finish. I only used it in the last 5 minutes and for a whirlpool/steep though. Used cascade for the flavour addition. I think using it late stops it dragging the piney and dank qualities out of it and keeps it to the fruity side of things.

[molc]

Oh good to know! Ive been afraid to use it outside of ipas up to now.