American Amber - Recipe Opinion

Tinkering with a recipe for my next brew day and fancy trying my hand at an American Amber Ale. My understanding is you want a good malt profile that’ll balance out well with the hops.

It’s my first time using some of these ingredients so wanted a simple recipe which I’m hoping will provide a good session beer.

Any opinions / experience with this style? I’m hoping the Carared will provide a nice deep red paired with the roasted barley?


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Recipe Overview

Brewer: windrider
Style: American Amber Ale (red ale)
Source Recipe Link:
ABV: 5% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.05
IBU's (Tinseth): 32
Bitterness to Gravity Ratio: 0.64
Colour: 35.5 EBC = 18 SRM

Kettle Efficiency (as in EIB and EAW): 84.5 %
Efficiency into Fermentor (EIF): 72.4 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
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Total Water Needed (TWN): 39.36 L = 10.4 G
Volume into Boil (VIB): 35.98 L = 9.5 G @ 1.039
Volume of Ambient Wort (VAW): 26.83 L = 7.09 G @ 1.05
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.05
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.013 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

78.1% Maris Otter (78%) (5.5 EBC = 2.8 SRM) 4188 grams = 9.23 pounds
10% CararRed Malt (10%) (45 EBC = 22.8 SRM) 536 grams = 1.18 pounds
10% Crystal Malt (10%) (130 EBC = 66 SRM) 536 grams = 1.18 pounds
1.9% Roast Barley (2%) (1200 EBC = 609.1 SRM) 102 grams = 0.23 pounds

The Hop Bill (Based on Tinseth Formula)

24.9 IBU Centennial Flowers (10.3%AA) 28.2 grams = 0.994 ounces at 60 mins
7.1 IBU Cascade Flowers (6.7%AA) 33.8 grams = 1.192 ounces at 10 mins
0 IBU Cascade Flowers (6.7%AA) 33.8 grams = 1.192 ounces at 0 mins

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66 C = 150.8 F

Mashout for for 10 mins at 76 C = 168.8 F

Chilling & Hop Management Methods

Hopsock Used: N

Chilling Method: No Cube Chill

Fermentation & Conditioning

Fermentation: WLP001 Californian Ale Yeast for 14 days at 20 C = 68 F

Secondary Used: N
Crash-Chilled: N
Filtered: N
Req. Volumes of CO2: 2.4

Condition for 14 days.

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thughes wrote:Can't really say on the "cleaner" bitter, like I said......I'm a wee bit rusty on the recipe thing. When I was creating, I had made a bulk purchase of Magnum hops and always used those for bittering because they were high AA/low cost. A 60 minute bittering addition really doesn't add anything as far as a flavor profile so use whatever is at hand. (FWH is a different matter though!)

---Todd

Thanks thughes appreciate it Going to brew it in a couple of weeks, will let you know how I get on. Funnily enough I was just reading up on FWH earlier using this:

viewtopic.php?f=41&t=1798

Think I’ve got my head around it, so might try it on the second batch if this turns out okay. Will let you know how I get on.

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