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Homebrew Recipe for May 2008 -- Red-Beard Amber Ale

Click Here to download the Red-Beard Amber Ale Recipe in BrewWizard Format,
then use Save As... (suggested filename: red-beard_amber_ale.bwr).

This is a Partial Mash Ale Recipe
Date Created: May-01-2008

Fermentation Volume: 5.0 US Gallons

Initial Boil Volume: 3.5 US Gallons

Color: 12.0 Lovi/SRM

Bitterness: 35 IBU

Original Gravity: 1.050

Final Gravity: 1.013

Mash Efficiency: 80 %

Approx Alcohol: 4.9%

Ingredients:

1 Lbs - Pale Malt (Color: 2 )

6 Lbs - Light DME (Color: 3 )

0.75 Lbs - Munich Malt (Color: 13 )

0.25 Lbs - Dark DME (Color: 120 )

1.5 Oz - Goldings (Alpha Acid: 5 %, Boiled 60 Minutes)

1 Oz - Hallertauer (Alpha Acid: 4.5 %, Boiled 15 Minutes)

2 Tsp - Gypsum

1 Tsp - Irish Moss

1 Packet - American Ale II-1272 Yeast (Attenuation: 74 %)

Mash Instructions:
Partial Mash is used in this recipe
Mash the grains with 0.7 US Gallons of water
A Mash Water Rate of 0.4 US Gallons/Lbs of grain was used

Mash Schedule Mash
Temperature
(°F) Mash Time
(Minutes)

Dough In 70 10

Saccharification Rest 150 20

Saccharification Rest 155 35

Mash Schedule	Mash Temperature (°F)	Mash Time (Minutes)
Dough In	70	10
Saccharification Rest	150	20
Saccharification Rest	155	35

Sparge with 0.7 US Gallons of water at 170 °F
A Sparge Rate of 0.4 US Gallons/Lbs of grain was used

Fermentation Instructions:
Primary Fermentation: 12 Days at 70°F in a Glass vessel
Secondary Fermentation: 6 Days at 70°F in a Glass vessel
Put into Bottles with 3/4 Cup Light DME for Priming

Comments:
Lightly crack the Pale Malt and the Munich Malt, mash according to the mash schedule. After the mash, strain the mash liquid into your kettle. Next, pour the sparge water (at 170 degrees) over the mash grains and let sit for 5 minutes, stirring occasionally. Strain the liquid into your kettle, leaving the grains behind.

Next, add cold water to the kettle to bring the volume up to 3.5 US Gallons and dissolve the Light DME and the Dark DME in the brew water. Dissolve the Gypsum in the kettle. Boil the wort for 60 minutes with the Goldings hops and add the remaining hops in the list at the times indicated before the end of the boil. Add the Irish Moss during the last 10-15 minutes of the boil.

After the boil, cool the mixture and transfer it your fermentation vessel. Add enough cold water to make 5.0 US Gallons in the fermenter. Pitch the yeast when the mixture is cool.

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Fermentation Volume:		5.0 US Gallons
Initial Boil Volume:		3.5 US Gallons
Color:		12.0 Lovi/SRM
Bitterness:		35 IBU
Original Gravity:		1.050
Final Gravity:		1.013
Mash Efficiency:		80 %
Approx Alcohol:		4.9%

1 Lbs	- Pale Malt (Color: 2 )
6 Lbs	- Light DME (Color: 3 )
0.75 Lbs	- Munich Malt (Color: 13 )
0.25 Lbs	- Dark DME (Color: 120 )
1.5 Oz	- Goldings (Alpha Acid: 5 %, Boiled 60 Minutes)
1 Oz	- Hallertauer (Alpha Acid: 4.5 %, Boiled 15 Minutes)
2 Tsp	- Gypsum
1 Tsp	- Irish Moss
1 Packet	- American Ale II-1272 Yeast (Attenuation: 74 %)