PNW Amber Ale

PNW Amber Ale
American Amber Ale
Type: Extract Date: 12/6/2011
Batch Size (fermenter): 10.00 gal Brewer: Rob Dryman
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Brick House Brewery
End of Boil Volume 11.18 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.00 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 35.0
Taste Notes: A great American amber Ale that is similar to the great microbrew found in the pacific northwest.

Ingredients

Ingredients

Amt Name Type # %/IBU
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1 7.1 %
2.4 oz Peat Smoked Malt (2.8 SRM) Grain 2 0.9 %
2.4 oz Roasted Barley (300.0 SRM) Grain 3 0.9 %
16 lbs Pale Liquid Extract (8.0 SRM) Extract 4 91.2 %
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 5 15.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 6 4.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 2.3 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 15.0 min Hop 8 3.9 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 0.9 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 5.0 min Hop 10 1.6 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) [35.01 ml] Yeast 11 -

Beer Profile

Est Original Gravity: 1.058 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 0.6 %
Bitterness: 28.8 IBUs Calories: 32.0 kcal/12oz
Est Color: 12.0 SRM  

Mash Profile

Mash Name: My Mash Total Grain Weight: 17 lbs 8.8 oz
Sparge Water: 15.91 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 8.39 oz Carbonation Used: Bottle with 8.39 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

Seep the grains in 4 gallons of 150F water for 15 minutes. Return to boil and add the extract, boil according to schedule. If doing a full boil use only 2/3 of the listed hop amounts to account for better utilization.

 

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