Brewday: American Amber

October 2, 2011

Today was the day I was going to brew a pale ale to get my Northwest Ale yeast propagated for next week’s Imperial IPA. When I got the mash water in the kettle heating up, I decided to change the recipe for some strange reason. Instead I put together an American amber ale recipe. Going into the cooler months of the year, it seemed smarter to make a sessionable beer that was darker and heavier than a pale ale.

Amber Ale

Boil Volume: 8.00 gallons

Batch Volume: 6.97 gallons

Fermenter Volume: 5.00 gallons

Starting Gravity: 1.046

Efficiency: 80%

Malt

  • 7.00 lb Pale
  • 2.50 lb Munich
  • 0.50 lb CaraAmber
  • 3.00 oz Kiln Coffee
  • 3.00 oz Special B

Hops

  • 0.70 oz Columbus (60 minutes, 13.2% Alpha Acid)
  • 0.50 oz Simcoe (10 minutes, 12.2% Alpha Acid)
  • 0.50 oz Columbus (10 minutes)
  • 0.50 oz Simcoe (End of Boil)
  • 0.50 oz Columbus (End of Boil)
Mash
  • Strike with 3.25 gallons at 172F
  • Mash at 154F for 60 minutes
  • Sparge with 6.75 gallons at 180F
Yeast
Northwest Ale yeast
Water Additions

  • 3 gm Calcium Carbonate
  • 8 gm Calcium Chloride
  • 8 gm Calcium Sulfate
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