Brew #68 - Daril's Amber Ale

08/26/2004      Daril's "Hop Top" Amber Ale

   Category         :  American Amber Ale       
   Method           :  Full Mash
   Starting Gravity :  1.057
   Ending Gravity   :  1.014
   Alcohol content  :  5.5%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 29.00 lbs.
   Color (srm)      : 14.5
   Efficiency       : 75%
   Hop IBUs         : 30.2

Malts/Sugars:
 23.00	lb.	Briess Pale Ale - 2-Row  
  2.00	lb.	Special Roast (Biscuit)  
  2.00	lb.	German Wheat             
  1.00	lb.	Cara-Pils Dextrine       
  1.00	lb.	American Crystal 20L     

Hops:
 2.50	oz.	Cascade        	 5.1%	60 min
 2.00	oz.	Cascade        	 5.1%	30 min
 1.50	oz.	Cascade        	 5.1%	10 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  7.25 gallons of water at 174F
First Mash Temperature: 154F

YEAST: 
We're using Wyeast #1056 American Ale (Chico), but American Ale II 
#1272 Wyeast also works very well for this beer.
Both are similar in that they are dry, soft, & clean.
  
YEAST DESCRIPTION:  Wyeast #1056 - Ferments dry, finishes soft, 
smooth and clean, and is very well balanced. Temperature range: 
60-72°F (optimum: 68°F). Apparent attenuation: 73-77%. Flocculation: 
low to medium. Source: Sierra Nevada (Seibel BRY-96)[and possibly 
the old Ballantine] 

GRAIN CHARACTERISTICS:  
  Briess 2-Row Pale Malt           1.037    3.4L  
  Special Roast (Biscuit) Malt     1.036   50.0L 
  Wheat Malt                       1.038    1.8L 
  American Crystal                 1.034   40.0L 
  CarPils (Dextrine)               1.034    1.5L 
  
HOPS:  Cascade Pellets (5.1% AA)

For this recipe, use a single-infusion straight to final
mash temperature:

MASH: 154F for 1 hour  (OK range: 150-155F)

SPARGE water - 13 gallons+ @180F (allow for cooling to ~170F)

Sparge - collect ~15 gallons.  Start boiling during collection.

SCHEDULE:

- Mash for 1 hour                        @  154F.
- Sparge - mash out                      @  170F.
- Keep wort at near boil during collectiionn, for caramelization.
  Boil for 90 minutes total; start 1st hop addition at 60 min.
- 2.50 oz. Cascade Hops (bagged)         @  60 min.
- 2.00 oz. Cascade Hops (bagged)         @  30 min.
- 1.50 tsp. Irish Moss                   @  15 min.
- Immersion chiller                      @  10 min.
- 1.50 oz. Cascade Hops (bagged)         @  10 min.
- Chill immediately at end of boil - to  ~90F
- Cover the kettle and let it sit &  settle for an hour or so.
- Transfer wort to fermentation buckets  when ready.
- Pitch yeast when wort temperature dropps  below 70F.
- Cool & ferment as close to the 62  -  68 F range as possible.

  
STYLE COMPARISON at 70%, 75% and 80% extraction efficiency: 

               |--------|--------|--------|--------|--------|
               |  MIN   |  YOURS |  YOURS |  YOURS |  MAX   |
               |        |   70%  |   75%  |   80%  |        |
|--------------|--------|--------|--------|--------|--------|                            
| OG           |  1.044 |  1.053 |  1.057 |  1.061 |  1.058 |
|--------------|--------|--------|--------|--------|--------|
| Alc %        |  4.5   |  5.1   |  5.5   |  5.9   |  5.5   |
|--------------|--------|--------|--------|--------|--------|
| IBUs         | 20.0   | 30.8   | 30.2   | 29.6   | 40.0   |
|--------------|--------|--------|--------|--------|--------|
| Color (srm)  |  11.0  | 14.5   | 14.5   | 14.5   | 18.0   |
|--------------|--------|--------|--------|--------|--------|

See this page for a detailed description of Grain Characteristics:

http://ourworld.compuserve.com/homepages/wrucksterpage/Grains.htm

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Daril-Bill - 8/27/2004 - (daril@darilbrothers.com)