American Amber Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
10.00 pounds British Maris Otter Pale Malt 79.2%
1.00 pounds Crystal Malt 60L 7.9%
1.00 pounds American Munich Malt 7.9%
0.50 pounds American Victory Malt 4%
0.12 pounds American Chocolate Malt 1%
12.62 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.50 ounces Centennial 20 min 10.0%
0.50 ounces Amarillo 20 min 7.0%
1.00 ounces Centennial 10 min 10.0%
1.00 ounces Amarillo 10 min 7.0%
1.00 ounces Centennial 0 min 10.0%
1.00 ounces Amarillo 0 min 7.0%
1.00 ounces Centennial 0 min 10.0%
1.00 ounces Amarillo 0 min 7.0%
7.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid 1000 ml. starter

Procedure

Single infusion mash at 154F (68C) using a ratio of 1.3 quarts water to 1 pound of grain.

While you could go with a shorter boil, the 90 minute boil enhances the blood-red color. It also adds a touch more melanoidin and caramel notes.

Cool the wort quickly after the last hop addition to retain as much hop aroma as possible.

Carbonate to no more than 2 volumes and serve at 45 to 55 F (7.2 to 12.8 C).

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 days @ 55° F

Notes

Experiment in massive late hopping.