19 replies to this topic

[nbbeerguy]

I am looking for any input on this recipe i've come up with any suggestions would be great and also will this make a good to great tasting beer.Im actually brewing tomorrow and I will let yall know how it goes its my first AG batch American Amber AleCategory American AleSubcategory American Amber AleRecipe Type All GrainBatch Size 5 gal.Volume Boiled 6.5 gal.Mash Efficiency 72 %Total Grain/Extract 11.00 lbs.Total Hops 1.5 oz.Calories (12 fl. oz.) 223.110 lbs. Maris Otter Pale1 lbs. Belgian Biscuit.5 oz. Perle (Pellets, 8.25 %AA) boiled 60 min..5 oz. Saaz (Pellets, 5.00 %AA) boiled 30 min..50 oz. Saaz (Pellets, 5.00 %AA) boiled 1 min.Wyeast 1056 Predicted ComplianceOriginal Gravity 1.056 1.045 - 1.060 100 %Terminal Gravity 1.013 1.010 - 1.015 100 %Color 14.87 °SRM 10.00 - 17.00 °SRM 100 %Bitterness 25.1 IBU 25.00 - 40.00 IBU 100 %Alcohol (%volume) 5.7 % 4.50 - 6.00 % 100 %

[DaBearSox]

hmm Saaz in an American amber should be interesting....to be a true American amber you probably wouldn't want to use saaz but WTH looks pretty good...You could use a Belgian strain and make an Amber Wit - which is pretty much an oxymoron but I am pretty sure there is a recipe for one in Radical brewing

[nbbeerguy]

hmm Saaz in an American amber should be interesting.... to be a true American amber you probably wouldn't want to use saaz but WTH looks pretty good... You could use a Belgian strain and make an Amber Wit - which is pretty much an oxymoron but I am pretty sure there is a recipe for one in Radical brewing

Where I live I have to order 100% of the ingredients which is rough the local Micro here is going to be doing a grain order for us home brewers I have about 300Lbs of grin coming soon to be shared with a friend so Ill be brewing like mad And thanks for the response

[stellarbrew]

It looks like a tasty recipe, and it should give you good biscuity malt character to the beer. However, IMHO, I think an American Amber should have some medium to dark caramel/crystal malt in it. For example , maybe add one or two pounds of C-60 or C-90.

[nbbeerguy]

It looks like a tasty recipe, and it should give you good biscuity malt character to the beer. However, IMHO, I think an American Amber should have some medium to dark caramel/crystal malt in it. For example , maybe add one or two pounds of C-60 or C-90.

Thanks for Advice Ill keep that in mind for the next brew Having to order everything is such a pain Looking to basically create a house beer Im sure its going to take me a few brews to get it 100% Im thinking of cutting back on the MO by about 1 Lbs to bring Ach% down to about 5% as Ive purchased a keg system and will be building a Keezer

[DubbelEntendre]

It looks like a tasty recipe, and it should give you good biscuity malt character to the beer. However, IMHO, I think an American Amber should have some medium to dark caramel/crystal malt in it. For example , maybe add one or two pounds of C-60 or C-90.

I would agree on this. Also, noticed that it is going to be your first AG brew. Have you brewed along with another AG brewer on a similar system before, because 72% efficiency might be a little aggressive for the first batch on a system. You might want to have some Light DME on hand in case extraction efficiency isn't quite where you want it to be.

[ncbeerbrewer]

I agree with the comment about the Crystal malt I think this recipe would benefit from some Crystal 60L and darken it up to a nice amber appearance as well. I think your grain bill looks good though as well, you can't go wrong with Marris and the Biscuit will help give some nice flavor as well. I think low hopping works good, you could probably bump it up to around 30IBU but thats your choice as well especially if you are going to lower the MO in your recipe. You should get a a nice clean ferment from 1056 as well. I suggest to mash at 152 as well. Hope your first AG batch goes well though, its a lot of fun and good luck with the grains I just got my bulk order last night as well and brew like crazy! Let us know how it goes for you!!

[nbbeerguy]

I agree with the comment about the Crystal malt I think this recipe would benefit from some Crystal 60L and darken it up to a nice amber appearance as well. I think your grain bill looks good though as well, you can't go wrong with Marris and the Biscuit will help give some nice flavor as well. I think low hopping works good, you could probably bump it up to around 30IBU but thats your choice as well especially if you are going to lower the MO in your recipe. You should get a a nice clean ferment from 1056 as well. I suggest to mash at 152 as well. Hope your first AG batch goes well though, its a lot of fun and good luck with the grains I just got my bulk order last night as well and brew like crazy! Let us know how it goes for you!!

I hope my hours of Youtube video watching will help out with following proper procedures (alot of Idle time at work)

[nbbeerguy]

I hope my hours of Youtube video watching will help out with following proper procedures (alot of Idle time at work)

Also was thinking of add 1 LBS of Raw Oats to the brew to improve head retention If Anyone has any info on Raw Oats please speak up

[ncbeerbrewer]

Also was thinking of add 1 LBS of Raw Oats to the brew to improve head retention If Anyone has any info on Raw Oats please speak up

Give it a shot. I just read that it can be a good addition to amber ale as well. Make sure you crush it well maybe even twice. You should have a great beer. Hope the process goes well for you!! What kinda All Grain set up are you starting off with?

[nbbeerguy]

7.5 Gallon turkey Fryer Walmart model10 Gallon Mash Tun (coleman cooler with wire mesh cylinder tube for drainage)Food Grade Primary with spigot Glass carboys x3 And my Keezer which is yet to be assembled just waiting to pick up my CO2 tank in a couple days Oh and an Immersion chiller which will work very well my tap water get super cold As far as water goes ill be picking up 10 gallons of reverse osmosis water what ever the %^$# that stuff is but the local Wine shop recomended it

[nbbeerguy]

7.5 Gallon turkey Fryer Walmart model 10 Gallon Mash Tun (coleman cooler with wire mesh cylinder tube for drainage) Food Grade Primary with spigot Glass carboys x3 And my Keezer which is yet to be assembled just waiting to pick up my CO2 tank in a couple days Oh and an Immersion chiller which will work very well my tap water get super cold As far as water goes ill be picking up 10 gallons of reverse osmosis water what ever the %^$# that stuff is but the local Wine shop recomended it

Sooo the bre went well ended up with an OG of 1048 and 1060 is there anyway to waterdown the batch of 1060?

[ncbeerbrewer]

Sooo the bre went well ended up with an OG of 1048 and 1060 is there anyway to waterdown the batch of 1060?

NB I am confused here. How many beers did you make? You have an orginal gravity of 1.048 and another one with 1.060? If you want to water down the 1.060 you could add some water but I am not a fan of that much otherwise I would think you just have to leave it alone. Good to hear the brew session went well. Equipment set sounds good as well.

[3rd party JKor]

7.5 Gallon turkey Fryer Walmart model 10 Gallon Mash Tun (coleman cooler with wire mesh cylinder tube for drainage) Food Grade Primary with spigot Glass carboys x3 And my Keezer which is yet to be assembled just waiting to pick up my CO2 tank in a couple days Oh and an Immersion chiller which will work very well my tap water get super cold As far as water goes ill be picking up 10 gallons of reverse osmosis water what ever the %^$# that stuff is but the local Wine shop recomended it

Do you have really hard, really soft or bad tasting water? If not, I wouldn't bother buying your brew water. Being a new AG brewer, water chemistry is pretty far down the list of things you want to optimize. And, honestly, RO water doesn't really make good brewing water. It's ideal as a base to treat with appropriate salts to tailor your brewing water to what you like, or to a specific style. But in most cases, you can tailor your tap water to the same profile if you know what's in the water. IMO, starting off with RO'd brewing water is only for people who have major issues with their tap water.

[Jimmy James]

Sooo the bre went well ended up with an OG of 1048 and 1060 is there anyway to waterdown the batch of 1060?

You could blend the two batches together perhaps. I brewed a MO and biscuit ESB once and it turned out pretty nice. I think it's definitely on the lighter side and like the others said I'd throw some crystal malts in next time for more color, flavor and body. I personally like to add some lighter crystal for caramel sweetness and some dark crystal for the nutty and toffee flavors. Congrats on making the move to AG. I guess you're kinda committed since you ordered so much grain. Should keep you busy for a while.

[nbbeerguy]

NB I am confused here. How many beers did you make? You have an orginal gravity of 1.048 and another one with 1.060? If you want to water down the 1.060 you could add some water but I am not a fan of that much otherwise I would think you just have to leave it alone. Good to hear the brew session went well. Equipment set sounds good as well.

I made 2 5 gallon batches first batch by myself came out at 1048 and the second batch came out at 1058 but mixing the 2 batches seems like a great idea thanks for all the input guys

[nbbeerguy]

Stupid me didn't see the REFRIDGERATE instructions on the yeast and mine sat at room Temp for 4 days I have no activity after 36 hours in the secondary would it be worth adding more yeast to the brews.the Gravity went from 1.048-1.020 in the 6 Days in Primary

[Noontime]

Stupid me didn't see the REFRIDGERATE instructions on the yeast and mine sat at room Temp for 4 days I have no activity after 36 hours in the secondary would it be worth adding more yeast to the brews. the Gravity went from 1.048-1.020 in the 6 Days in Primary

If your SG went down you certainly have SOME kind of fermentation going. And I don't know if you used liquid or dry yeast (I've never used liquid) and I'm just learning about brewers yeast, but dry wine yeast can certainly last much more than a few days at room temperature and still be viable. So I'm assuming brewers is similar.

[nbbeerguy]

It was liquid yeast

[nbbeerguy]

It is now in the Keg WOO HOO recipe ended up being 8 Lbs Maris Otter 1 Lbs Flaked Corn 1 Lbs Torrified Wheat 1 Lbs Biscuit Malt 1 OZ Perle 60 Min.5 OZ Saaz 30 Min .5 OZ Saaz at 1 Min OG 1.048 FG 1.012 Added packet of Knox came out crystal Clear