American Amber Ale (Worcester)
Recipe brewed by Dan Walters of the Worcester Home Brew club for the inter-club challenge we had with them in 2021
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 15 L |
60 min |
71.3 |
19.2 SRM |
1.056 |
1.012 |
5.78 % |
|
Actuals |
1.056 |
1.012 |
5.78 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| American Amber Ale |
19 A |
1.045 - 1.06 |
1.01 - 1.015 |
25 - 40 |
10 - 17 |
0 - 0 |
0 - 0 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
2.99 kg |
63.89 |
| Munich I |
930 g |
19.87 |
| Crystal Light |
410 g |
8.76 |
| Caramel/Crystal Malt |
200 g |
4.27 |
| Pale Chocolate |
150 g |
3.21 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
10 g |
60 min |
Boil |
Pellet |
11.1 |
| Cascade |
42.9 g |
15 min |
Boil |
Pellet |
7.2 |
| Amarillo |
28.6 g |
15 min |
Boil |
Pellet |
9.1 |
| Centennial |
7.1 g |
15 min |
Boil |
Pellet |
10.7 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride (CaCl2) |
2.1 g |
0 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
1.6 g |
0 min |
Mash |
Water Agent |
| Gypsum (CaSO4) |
2.9 g |
0 min |
Mash |
Water Agent |
| Phosphoric Acid |
2.6 ml |
0 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| House (A01) |
Imperial Yeast |
75% |
0°C - 0°C |
Mash
| Step |
Temperature |
Time |
| Temperature |
65°C |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
20°C |
| Aging |
0 days |
0°C |