Amber Ale

Amber Ale
Category American Ale
Subcategory American Amber Ale
Recipe Type Extract
Batch Size 5 gal.
Vol Boiled 6 gal.
Mash Eff 72 %
Total Grain/Extract 7.28 lbs.
Total Hops 0.9 oz.
Calories (12 fl. oz.) 199.3
Cost to Brew $27.48 (USD)
Cost per Bottle (12 fl. oz.) $0.52 (USD)
0.25 lbs. American Caramel 10°L info
0.25 lbs. Honey Malt info
0.25 lbs. Belgian Special B info
6.12 lbs. Liquid Amber Extract info
0.5 lbs. Lactose
0.5 oz. Chinook (Pellets, 13.00 %AA) boiled 60 min. info
0.5 oz. Simcoe (Pellets, 13.00 %AA) boiled 15 min. info
Yeast : White Labs WLP051 California Ale V info
Predicted American Amber Ale
Original Gravity 1.050 1.045 - 1.060
Terminal Gravity 1.012 1.010 - 1.015
Color 14.17 °SRM 10.00 - 17.00 °SRM
Bitterness 32.5 IBU 25.00 - 40.00 IBU
Alcohol (%volume) 5.1 % 4.50 - 6.00 %

Apparent Real
Original Extract 12.47 °Plato 12.47 °Plato
Attenuation 76.2 % 61.8 %
Extract 2.97 °Plato 4.76 °Plato

% Weight % Volume
Alcohol 4.0 % 5.1 %

London Brown, Herman's Homebrew shop

1/2 lb Crystal malt, 40L
1/2 lb Victory Malt
1/4 lb Chocolate Malt

4 lbs Amber LME
2 1/2 lbs Dark LME

1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)

Recommended Yeast: Wyeast #1028 London Ale

O.G. 1.054

Procedure:

Steep cracked grains in grain bag at 148 degrees F for 30 min. Raise water temp to 178 degrees F and remove grain bag. Let bag drip but do not squeeze. Once grains have drained add malt extracts, bring wort to boil and follow hopping and adjunct schedule:
1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)
Remove heat and chill to below to 80 degrees F. Aerate and pitch yeast. Ferment at 70 degrees for 10 to 14 days.

Corky's Coffee Porter

Type: Robust Porter
Boil Volume: 6 gallons
Final Volume: 5 gallons

3.5 lbs Amber LME
3.5 lbs Dark LME
.5 lb Black Patent Malt
.5 lb Victory Malt
.5 lb Honey Malt

1 oz Saaz (5%AA) 60min
1 oz Saaz (5%AA) 30min
1 oz East Kent Golding (5%AA) 10 min

Yeast: Wyeast 1084 Irish Ale

1 lb. Sumarta Coffee, cold steeped in 2 quarts water

Steeped grains at 147 degrees for 30 min then raised heat to 178 and remove grains. Brought to a boil, turned off heat and added LME. Established roiling boil and added hops according to schedule. Added Irish Moss at 20 min until the end of boil. At 15 min until flameout, added coffee. Chilled to pitching temp, pitched yeast, fermented at 70 degrees.

How (and why) to cold steep coffee:

Rough grind coffee (or use a blender) and add to 2 quarts cool or cold water. Leave steeping for 24 hours. Select a coffee that has tastes suitable for your beer type. I selected a Sumatra bean due to the low acid levels, low bitter levels, and deep robust coffee roast flavors, but any coffee can work. Doing a cold steep extracts the coffee bean's oils with out extracting the bitterness. I personally didn't want a big bitter, roasty beer, nor a beer that reminded me of "office coffee".