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 %

Snow Plow Clone

5 gallons

6.6 lbs Coopers light unhopped Malt Syrup
1 lb. Light Dry Malt Extract
1 lb 60L Crystal Malt
1/2 lb White Wheat malt
1/2 lb Flaked Oats
1/2 lb Roasted Barley
2 oz Black Patent Malt
1/2 lb Lactose (non-fermentable milk sugar - boil last 5 minutes)
3/4 oz Centennial hops, (boiling hops boil 60 min)
1/2 oz Willamette hops (finishing hops, boil 5 minutes)
3/4 cup corn sugar for bottling
White labs WLP005 British Ale Yeast

Original gravity 1.066
Final gravity 1.022
Alcohol content 5.9%

Steep crushed specialty grains in about 3 gallons of water at 150� to 155� for 30 minutes. Remove grains, and bring wort to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 3/4 ounce Centennial hops and boil for 60 minutes. Add the Willamette hops and lactose for the last 5 minutes of the boil. Then add remainder of malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Add the wort to cool water to fill to the 5 1/2 gallon mark. Add your yeast when the wort is 75� to 80�, and aerate this beer heavily to get all the sugars fermented. Let the wort cool to about 70� over the next few hours and ferment at 68�-72� until complete. (normally 7 to 10 days) Bottle, and drink when you are thirsty!

Townsin Vanilla Porter

Towns Inn Vanilla Porter - Batch 13
Ingredients:
6.5 # Dark Malt Extract
1 # 120L Crystal Malt (120 lavi)
1/4 # Black Patent
1/4 # Chocolate Malt
1/4 # Wheat
2 oz Domestic Whole Willamette Hops (1oz Boiling)
1 SmackPak Irish Ale yeast
8 oz Lactose (Unfermentable Milk Sugar)
3 Whole Madagasgar/Mexican High Quality Whole Vanilla Beans
3/4 Cup Corn (Priming) Sugar
Procedure:
Steep grain bill of malts tied in a socky in 3 gallons of water
after bringing up to 155 degrees. Remove grains after 30 minutes and bring to a boil.
Add dark Malt Extract, and boiling hops and boil for 55 minutes.
Now add the lactose and boil for 5 more minutes. And add the last 1oz of hops (finishing).
Before racking to primary fermenter lengthwise slice and scrape out 1 Vanilla Bean
and add to a TableSpoon of Vodka in a shot glass, slice the remains into 1/2 inch
strips and add at the very end. Add 2 gallons of cold/previously boiled water Filter/Strain the cooled to 75 degree wort into fermenter and pitch the yeast and add the vanilla shot.
Primary Fermentation: 9 days O.G. 1.060
Secondary Fermentation: 14 days M.G. 1.014
Before racking to secondary fermenter lengthwise slice and scrape out 2 Vanilla Beans
and add to a TableSpoon of Vodka in a shot glass, slice the remains into 1/2 inch strips
Add 3/4 cup corn sugar to 1 cup of boiling water and cool to 75 degrees and add
to the beer bottling bucket at bottling. F.G. 1.016
Age: about 14 - 21 days 5.7% Alc Est