Hoppy Amber 2009
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 40 IBU |
| Minimum Color: | 10.0 SRM | Maximum Color: | 17.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 13.00 US gals | Wort Volume After Boil: | 12.00 US gals |
| Volume Transferred: | 11.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 11.00 US gals | Volume Of Finished Beer: | 10.00 US gals |
| Expected Pre-Boil Gravity: | 1.064 SG | Expected OG: | 1.069 SG |
| Expected FG: | 1.013 SG | Apparent Attenuation: | 80.0 % |
| Expected ABV: | 7.4 % | Expected ABW: | 5.8 % |
| Expected IBU (using Tinseth): | 52.2 IBU | Expected Color (using Morey): | 14.1 SRM |
| BU:GU ratio: | 0.76 | Approx Color: | |
| Mash Efficiency: | 79.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 65 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US Munich 10L Malt | 13lb 9oz | 46.4 % | 11.3 | In Mash/Steeped |
| US 2-Row Malt | 12lb 8oz | 42.9 % | 2.1 | In Mash/Steeped |
| US Caramel 40L Malt | 1lb 9oz | 5.4 % | 5.2 | In Mash/Steeped |
| US Caramel 60L Malt | 1lb 9oz | 5.4 % | 7.8 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Chinook | 11.6 % | 39 g | 22.4 | Loose Pellet Hops | First Wort Hopped |
| US Magnum | 12.1 % | 50 g | 29.9 | Loose Pellet Hops | 60 Min From End |
| US Columbus(Tomahawk) | 15.5 % | 20 g | 0.0 | Loose Whole Hops | At turn off |
| US Centennial | 8.5 % | 20 g | 0.0 | Loose Pellet Hops | At turn off |
| US Summit | 18.0 % | 20 g | 0.0 | Loose Pellet Hops | At turn off |
| US Columbus(Tomahawk) | 15.5 % | 10 g | 0.0 | Loose Whole Hops | At turn off |
| US Centennial | 8.5 % | 10 g | 0.0 | Loose Pellet Hops | At turn off |
| US Summit | 18.0 % | 10 g | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1 g | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Recipe Notes |
| Add the two 30g 0-minute additions at flameout, let wort sit ~20 minutes then add the 14g additions and start chiller. The extra pound of munich is because I can't count. Got higher attenuation than expected, currently at 1.012 after a week./n/n |