Brew #73 - Daril's Hop Top Amber Ale

09/17/2005      Daril's "Hop Top" Amber Ale

  Style:  6B  American Amber Ale
  Method: Infusion Mash
  AHA Style Comparison (@ 75% Mash Efficiency):
  
                       Min     Recipe     Max
              O.G.    1.045    1.055     1.056
              T.G.    1.010    1.014     1.015
              Alc %   4.5      5.3       5.7
              I.B.U.  20       27.7      40
              S.R.M.  11       9.6       18
           
  Ingredients:
    21 lbs Pale Ale 2-Row  (Briess)
     2 lbs Special Roast (Biscuit)
     2 lbs Wheat Malt 
     1 lbs Cara-Pils Dextrine
     1 lbs Crystal  20L 
  0.25 lbs Caramunich II (Caramel Malt) 
     
     2 oz Cascade 5.6% BOIL 60 minutes
     1 oz Cascade 4.2% BOIL 60 minutes
     
     1 oz Cascade 5.1% BOIL 30 minutes
     1 oz Cascade 4.2% BOIL 30 minutes
     1 oz Saaz 3% BOIL 30 minutes
     
     1 oz Cascade 4.2% FINISHING 10 minutes
     1 oz Saaz 3.6% FINISHING 10 minutes
     
   1.5 tsp Irish Moss
     1 pkg Wyeast 1056 Chico Ale
     Boil Time: 60 minutes      
              
  Mashing Procedure:
    Mash Efficiency:  75%
    Add  6.81  gallons  of water at 172 F to heat mash to 154 F
    Sparge with 9.19 gallons of water to yield 14.00 gallons to primary
    Water Absorbed by Grain: 0.00 gallons
    Water Evaporated during boil: 1.00 gallons

---------------------------

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 collectionn,, for caramelization.
Boil for 90 minutes total; start 1st hop addition at 60 min.

  2 oz Cascade 5.6% BOIL @ 60 minutes
  1 oz Cascade 4.2% BOIL @ 60 minutes
     
  1 oz Cascade 5.1% BOIL @ 30 minutes
  1 oz Cascade 4.2% BOIL @ 30 minutes
  1 oz Saaz 3% BOIL 30 minutes
     
  1 oz Cascade 4.2% FINISHING @ 10 minutes
  1 oz Saaz 3.6% FINISHING @ 10 minutes
  
- Immersion chiller @ 10 min.

- Chill immediately at end of boil - to ~90
- 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 drops below 70F.
- Cool & ferment as close to the 62 - 68 F range as possible.

See this page for a detailed description of Grain Characteristics:

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

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Daril-Bill - 9/17/2005 - (daril@darilbrothers.com)