Jamil's Amber-Red Ale
| 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 |
| Wort Volume Before Boil: | 3.50 US gals | Wort Volume After Boil: | 3.00 US gals |
| Volume Transferred: | 2.75 US gals | Water Added To Fermenter: | 2.50 US gals |
| Volume At Pitching: | 5.25 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.056 SG | Expected OG: | 1.054 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 76.4 % |
| Expected ABV: | 5.5 % | Expected ABW: | 4.3 % |
| Expected IBU (using Rager): | 34.0 IBU | Expected Color (using Morey): | 16.7 SRM |
| BU:GU ratio: | 0.63 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 4lb 0oz | 41.0 % | 2.1 | In Mash/Steeped |
| US Caramel 40L Malt | 1lb 0oz | 10.3 % | 7.0 | In Mash/Steeped |
| US Munich 10L Malt | 1lb 0oz | 10.3 % | 1.7 | In Mash/Steeped |
| US Victory Malt | 8.00 oz | 5.1 % | 2.4 | In Mash/Steeped |
| US Caramel 120L Malt | 8.00 oz | 5.1 % | 10.5 | In Mash/Steeped |
| UK Pale Chocolate Malt | 4.00 oz | 2.6 % | 8.7 | In Mash/Steeped |
| Extract - Light Dried Malt Extract | 2lb 8oz | 25.6 % | 1.3 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Magnum | 15.0 % | 0.50 oz | 28.0 | Loose Pellet Hops | 60 Min From End |
| US Cascade | 5.4 % | 0.50 oz | 2.2 | 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 | 5.4 % | 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 |
| Recipe Notes |
| Recipe from Jamil Zainasheff. |