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Western Amber Ale

This beer has been comparred to a cream ale, yet has a very
distinctive clarity of flavor and character.

Brewer: J. Randal Email: jrandal1@flash.net
Beer: Western Amber Ale Style: American Amber Ale
Type: All grain Size: 13 gallons
Color:
5 HCU (~5 SRM)
Bitterness: 16 IBU
OG: 1.050 FG: 1.008
Alcohol: 5.4% v/v (4.2% w/w)
Water: Carbon filtered tap water. No need to boil water unless your water
has VOC's.
Grain: 21 lb. American 2-row
4 lb. Wheat malt
2 lb. American crystal 10L
Mash: 65% efficiency
I use a 48 qt igloo ice chest that I drilled a hole in the lid and
inserted a spinning sparger. It holds the heat well and I don't have
to open it to sparge. Cover grain bed with 148 F water, temp settles
back to 142 F.
142 F for 30 min, add boiling water until 153 F 1 hr.
Sparge with 165 F water for a total volume of first runnings and
sparge of 16 gallons allowing final sparge to drain out completely.
Boil: 90 minutes SG 1.043 15 gallons
First wort hop all of the hops. Use a bag to control the pellets.
First Wort is adding all of the hops in a bag and pouring the runnings
over it and then bringing it to a boil. I leave the hops in even
through chilling.
Hops: 0.75 oz. Perle (8% AA, 90 min.)
1.0 oz. Willamette (5% AA, 90 min.)
Yeast: White labs East Coast left overs from a pale ale. Cultured
one pint and added half to each of the 7 gal carbouys.
Log: Pitch at 80 F
Ferment @ 68 F 2 days in primary
68 F 8 days in secondary
Kegged 5 gal
bottled 8.5 gal and primed w/ corn sugar
Carbonation: 2.4 volumes Keg: 26.1 psi @ 68°F
Corn Sugar: 7.02 oz. for 8.5 gallons @ 68°F

Recipe posted 02/06/99.