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
10B-American Ale-American Amber Ale

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
White Labs WLP001-California Ale


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 160F. Added ice cubes and a cup of cold water; this dropped temp to 152F over 10-15 mins. Mashed for 70 minutes. Sparged with 180F water.


Boil Notes


Fermentation Notes
Used Igloo cooler for temp control, fermented most of the time at 67F. 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.