I developed this recipe over the past few months and have found it to be an incredible amber ale. For those impatient brewers, like me, who can't wait for four to six weeks for their beer to age, this beer is for you. I have brewed this final recipe three times, and none of them have lasted more than four weeks (I have thirsty friends).
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.85 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.25 %
0.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.25 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.25 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.25 %
0.13 lb Chocolate Malt (350.0 SRM) Grain 1.17 %
1.00 oz Columbus [14.00 %] (60 min) Hops 49.0 IBU
1.00 oz Cascade [5.50 %] (Dry Hop 5 days)
1.00 oz Mt. Hood Dry Hop 5 days
1.00 oz Sterling [7.50 %] (5 min) Hops 5.2 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.9 IBU
1.00 oz Sterling [7.50 %] (2 min) Hops 2.2 IBU
0.50 oz Cascade [5.50 %] (2 min) Hops 0.8 IBU
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.42 % Actual Alcohol by Vol: 0.65 %
Bitterness: 59.2 IBU Calories: 43 cal/pint
Est Color: 12.5 SRM Color: Color
Mash Profile
Mash Name: Batch sparge Total Grain Weight: 11.13 lb
Sparge Water: 1.57 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Batch sparge Step Time Name Description Step Temp
60 min Mash In Add 15.41 qt of water at 167.0 F 153.0 F
15 min batch sparge Add 10.27 qt of water at 172.6 F 160.0 F
Used us-05 dry yeast
fermented 7 days at 68 degrees
transfered to keg
force carbed 7 days