Brew #39- Thunderbrau Amber Ale


04/09/2000      Thunderbrau Amber
 
  Category         :  American Amber Ale       
 Method           :  Full Mash 
 Starting Gravity :  1.057 
 Ending Gravity   :  1.014 
 Alcohol content  :  5.5% 
 Recipe Makes     : 15.0 gallons 
 Total Grain      : 32.00 lbs. 
 Color (srm)      : 14.0 
 Efficiency       :  75% 
 Hop IBUs         : 29.7 

Malts/Sugars: 
  2.00  lb.     Biscuit Malt             
  2.00  lb.     DWC Wheat                
 25.50  lb.     Pale Ale                 
  0.50  lb.     DWC Caramunich II        
  1.00  lb.     DWC Caramel Pils         
  1.00  lb.     Crystal  40L 
            
Hops: 
  1.50   oz.     Cascade          8.0%   60 min 
  1.50   oz.     Cascade          8.0%   30 min 
  1.50   oz.     Cascade          8.0%   10 min 
  Boil temperature of water: 212F 
  Grain Starting Temperature: 62F 
  Desired Grain/Water Ratio: 1 quarts/pound 
  Strike Water:  8.00 gallons of water at 176F 
  First Mash Temperature: 156F 
         
Notes: 
  This is basically the same recipe as the original "Millennium Amber" 
  made a few brews back, which was a forerunner of the first prototype 
  called "Whatsleft Amber". That was a real "Kitchen Sink" brew 
  in which we just tried to use up a bunch of leftovers. It was 
  SO tasty, that we decided to do it again ... this time a 
  15-gallon batch.  It pretty much fits the profile of an 
  "American Amber Ale", but is a few SRM points darker -- 
  not to worry.  We can't taste color :-)  However, if it's a real 
  concern, you can use slightly less than 1/4 lb Roast Barley 
  to get it back within profile range (needs to go down about 
  4 or 5 points). 
  For THIS iteration, "Millennium Amber V2", I tweaked things just 
  a bit based on available ingredients.  Instead of Belgian Aromatic, 
  I used Biscuit Malt; left out the Roasted Barley entirely; used 
  Munton's "American Style Pale Malt" instead of Schreier 2-Row Pale; 
  and used all Cascade (8.0% AA) pellet hops insted of Centenniel. 
  YEAST: Since the American Ale II #1272 Wyeast worked so well for 
  the "Millennium Amber Ale", we'll use it again here.  You can also 
  use Wyeast 1056 American Ale (Chico).  Both are similar in that they 
  are dry, soft, & clean.
  
YEAST DESCRIPTION:  Wyeast #1272 - American Ale II 
  Fruitier and more flocculant than 1056, slightly nutty, soft, 
  clean, slightly tart finish.  Temperature range: 60-72F 
  Apparent attenuation: 71-75%; Flocculation: high 
  Source: Speculation is Red Tail, Mendocino Brewing. 
  George Fix mentions that this is a strain of Canadian origin, 
  and is also used for Anchor Liberty Ale. 

GRAIN CHARACTERISTICS:  
  Munton American-Style 2-Row Pale 1.038    3.0L 
  DWC Caramunich II                1.033   60.0L 
  Biscuit Malt                     1.036   25.0L 
  DWC Wheat                        1.038    1.8L 
  American Crystal                 1.034   40.0L 
  DWC Caramel Pils                 1.034    8.0L 

Style Comparison @ 65%, 70%, 75% and 92% efficiency: 

                 MIN     YOURS    YOURS    YOURS   YOURS     MAX
                          65%      70%      75%     92% 
  OG            1.044   1.049     1.053    1.057    1.058    1.070 
  Alc %         4.5       4.7       5.1      5.5     5.5      6.8 
  IBUs         25        30.7      30.3     29.7    40       27.9 
  Color (srm)  11.0      14.7      14.7     14.7    18.0     14.0