Batch 1 of Jamil's Amber-Red Ale
| Dates |
| Date Brewed: | 16 Apr 2009 | Date Racked: | 3 May 2009 | ||
| Date Packaged: | 3 May 2009 | Date Ready: | 3 May 2009 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 10.0 SRM | Maximum Color: | 17.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 3.75 US gals | Actual Wort Volume Before Boil: | 3.75 US gals |
| Target Wort Volume After Boil: | 3.25 US gals | Actual Wort Volume After Boil: | 3.20 US gals |
| Target Volume Transferred: | 3.00 US gals | Actual Volume Transferred: | 3.20 US gals |
| Target Volume At Pitching: | 5.25 US gals | Actual Volume At Pitching: | 5.35 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 4.65 US gals |
| Target Pre-Boil Gravity: | 1.052 SG | Actual Pre-Boil Gravity: | 1.051 SG |
| Target OG: | 1.058 SG | Actual OG: | 1.058 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.014 SG |
| Target Apparent Attenuation:: | 76.5 % | Actual Apparent Attenuation: | 75.0 % |
| Target ABV: | 5.9 % | Actual ABV: | 5.8 % |
| Target ABW: | 4.7 % | Actual ABW: | 4.6 % |
| Target IBU (using Rager): | 35.7 IBU | Actual IBU: | 38.1 IBU |
| Target Color (using Morey): | 16.9 SRM | Actual Color: | 17.6 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 72.9 % |
| Target Fermentation Temp: | 64 degF | Actual Fermentation Temp: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 4lb 0oz | 39.0 % | 2.1 | In Mash/Steeped |
| US Caramel 40L Malt | 1lb 0oz | 9.8 % | 7.0 | In Mash/Steeped |
| US Munich 10L Malt | 1lb 0oz | 9.8 % | 1.8 | In Mash/Steeped |
| US Victory Malt | 8.00 oz | 4.9 % | 2.5 | In Mash/Steeped |
| US Caramel 120L Malt | 8.00 oz | 4.9 % | 10.5 | In Mash/Steeped |
| UK Pale Chocolate Malt | 4.00 oz | 2.4 % | 8.8 | In Mash/Steeped |
| Extract - Light Dried Malt Extract | 3lb 0oz | 29.3 % | 1.6 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Warrior | 15.4 % | 0.50 oz | 28.9 | Loose Pellet Hops | 60 Min From End |
| US Cascade | 7.1 % | 0.50 oz | 2.9 | Loose Pellet Hops | 10 Min From End |
| US Centennial | 9.4 % | 0.50 oz | 3.8 | Loose Pellet Hops | 10 Min From End |
| US Cascade | 7.1 % | 0.50 oz | 0.0 | Loose Pellet Hops | At turn off |
| US Centennial | 9.4 % | 0.50 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Extract with Mini-mash |
| Schedule Name: | Single Step Infusion (69C/156F) w/ Mash Out |
| Step Type | Temperature | Duration |
| Rest at | 156 degF | 60 |
| Raise to and Mash out at | 168 degF | 10 |
| Mash Notes |
| Used new mash tun (10 gal cooler). Strike temp was a bit high, mashed-in at 160¡F. Added ice cubes and a cup of cold water; this dropped temp to 152¡F over 10-15 mins. Mashed for 70 minutes. Sparged with 180¡F water. |
| Boil Notes |
| Fermentation Notes |
| Used Igloo cooler for temp control, fermented most of the time at 67¡F. FG was 1.016 after 2 weeks, 3 more days gave 1.014. |
| Packaging Notes |
| Packaged 24 bombers and 4 12oz bottles (for competition). |
| Tasting Notes |
|
Smells of caramel, same in flavor, hints of toffee and dark fruit. Nice hop bitterness. Medium carbonation. Entered into 2009 Puget Sound Pro-Am as American Amber. Got 30/50, won 3rd place. |