Brew Day: American Amber Ale (Beer #35)

September 2, 2012 by Jack

As I mentioned in my last post, I was getting back to brewing after six months off with a simple American Amber Ale. This was my first time brewing on my new system – first time brewing outdoors on a propane burner.

Getting to and maintaining a boil is so much easier than on the stove top:

The only ingredient I purchased for this batch was some yeast. I had plenty of hops in the freezer and enough base malt left in my Vittles Vaults from earlier in the year. I didn’t have the right specialty grains to make the same Amber Ale recipe from BCS that won me a Gold in 2011 and a Bronze in 2012, so I adapted the grain bill to create something amber in color:

9 lbs Pale Malt (2 Row) US
1 lbs Caramel/Crystal Malt – 40L
9.2 oz Munich Malt
4.8 oz Caramel/Crystal Malt – 80L
4.0 oz Pale Chocolate Malt (200.0 SRM
2.5 oz Victory Malt (28.0 SRM)
2.0 oz Aromatic Malt (19.0 SRM)

In my estimation, this beer will have less crystal malt character and be a bit more chocolatey than the past recipes. The samples I took for reading SG confirmed this. I added 10g each of Cascade & Centennial hops as fermentation was finishing up. They were in there for about a week before I began crash-cooling on Friday night. Tomorrow morning I am going to keg the beer and rinse the yeast for use in two beers I’ll be brewing tomorrow.

2 Responses to “Brew Day: American Amber Ale (Beer #35)”

  1. Glad to see you back in it.
    So what water did you end up using?

  2. I used distilled from the grocery store. I added gypsum & CaCL to the mash and no kettle additions. It might come out a bit bland, we’ll see. For the rauchbier we did last week, Brian figured out the mash & kettle additions for distilled water. This week I’m going to do whatever Gordon suggests in his book; his practice is to use as little salt as possible in his RO water.

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