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Grains Extracts/Adjuncts Hops/Spices: All Grain Brewing Instructions

This document provides the recipe and instructions for brewing an American amber ale with an original gravity of 1.049-1.052, final gravity of 1.012-1.014, and 5.1% ABV. The grain bill includes 2-row, caramel 80L, Munich, and caramel 120L malts. Magnum, Cascade, and Centennial hops are used for bittering and aroma. The yeast options are WLP001 or US-05. Mash at 155F for 60 minutes then sparge and boil for 60 minutes, adding hops and whirlfloc at specified times. Cool, pitch yeast, and ferment.

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Vijay Reddy
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43 views1 page

Grains Extracts/Adjuncts Hops/Spices: All Grain Brewing Instructions

This document provides the recipe and instructions for brewing an American amber ale with an original gravity of 1.049-1.052, final gravity of 1.012-1.014, and 5.1% ABV. The grain bill includes 2-row, caramel 80L, Munich, and caramel 120L malts. Magnum, Cascade, and Centennial hops are used for bittering and aroma. The yeast options are WLP001 or US-05. Mash at 155F for 60 minutes then sparge and boil for 60 minutes, adding hops and whirlfloc at specified times. Cool, pitch yeast, and ferment.

Uploaded by

Vijay Reddy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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AMBER WAVES Batch Size: 5 Gal

Style: American Amber OG: 1.049-1.052


FG: 1.012-1.014
IBU: 35
SRM: 19
ABV: 5.1%

Recipe CK00047

GRAINS EXTRACTS/ADJUNCTS HOPS/SPICES


8 lb. 2-Row Brewers Malt 0.5 oz. Magnum (60 min.)
12 oz. Caramel 80L 1/4 oz. Each: Cascade, Centennial
8 oz. Munich 1 Whirlfloc Tablet (15 min.) (10 min.)
8 oz. Caramel 120L
3 oz. Chocolate 1/4 oz. Each: Cascade, Centennial ,
(1 min.)

YEAST: 1st choice –WLP001 California Ale Yeast 2nd choice – Fermentis US-05

All Grain Brewing Instructions


1. Gather mash water (between 1 and 1.5 quarts for each pound of grain).
2. Preheat mash water to appropriate temperature. Usually 10° - 15° above target temp of 155° . A
mash temp calculator is recommended to determine optimal temperature.
3. Dough in grains, stirring thoroughly to avoid dough balls, and steep the grains for 60 minutes.
Maintaining this temp will ensure best efficiency.
4. In another vessel, prepare your sparge water (roughly half of your desired boil volume). Heat this to
168° .
5. Collect your mash and sparge water in your kettle. Depending on your sparge method, your process
will vary.
6. Once you have collected all of your wort, bring the kettle to a boil.
7. Lower heat and add first addition hops. Start your boil timer and raise the heat to a rolling boil. At
this point you must not leave the kettle unattended – if a boil over begins, turn down the heat.
8. Continue to add remaining ingredients as necessary. Please Note - times are based on remaining
boil duration – example: (15 mins.) means add the ingredient when 15 minutes remain on the timer.
9. When boil is complete, turn off heat.
10. Cool the wort to 75 degrees.
11. Transfer to sanitized fermenter.
12. Aerate thoroughly, and then pitch the yeast.

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