Dale Joyce's BrewBlog > Current BrewBlog > Almost Outback Amber [American Amber Ale]

Batch No:	1
OG:	1.042
OG (Plato):	10.47° P
Reading 1:	1.012 (6 days)
Reading 2:	1.010 (11 days)
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	3.99° P
App. Atten.:	75.6%
Real Atten.:	61.9%
Status:	Bottled

General Information

Method:	Extract

Method:

Extract

From BYO "10 Easiest To Brew"

However, couldn't find Coopers Extract, so used Muntons.

Recipe

Extracts

3.30 pounds

LME - Light

48.5% of grist

3.00 pounds

DME - Amber

44.1% of grist

6.30 pounds

Total Extract Weight

92.6% of grist

Grains

0.50 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

7.4% of grist

0.50 pounds

Total Grain Weight

7.4% of grist

Miscellaneous Ingredients (Non-Fermentable)

1 oz.

Irish Moss @ 15 minutes (Boil)

Hops

14.00 grams

Target

Region:	United Kingdom
AAU Range:	10 - 12%
Notes:	Accounts for 40% of United Kingdom hop production.
Typical Use:	Bittering, aroma.
Substitution:	Northdown, Progress
Example:	Ale, Lager; Young's Special London Ale

Pellets @ 60 minutes
Type: Bittering
Use: Boil

14.00 grams

Target

Region:	United Kingdom
AAU Range:	10 - 12%
Notes:	Accounts for 40% of United Kingdom hop production.
Typical Use:	Bittering, aroma.
Substitution:	Northdown, Progress
Example:	Ale, Lager; Young's Special London Ale

Pellets @ 30 minutes
Type: Bittering
Use: Boil

28.30 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

Pellets @ 5 minutes
Type: Aroma
Use: Boil

56.30 grams

Total Hop Weight

Yeast

WYeast WYeast 1056 American — Liquid — 1 pkg in 1.5L Starter

Water Profile

Source:

Walmart Spring Water

Procedure

Fill brew pot with at least 3 gallons (11.4 L) of cold fresh water. Bring water temperature up to 150 ¼F (66 ¼C). Add steeping grains to a muslin bag. Tie up the end of the bag and add to the brewing pot. Steep grains for 15ö20 minutes then remove. Stir in the liquid and dry malt extracts until completely dissolved. Bring the wort to a boil making sure to watch carefully to prevent a boil over. Once a nice gentle rolling boil is achieved, add the first addition of Chinook hops. The total boiling time will be 60 minutes. At 30 minutes into the boil, add the first addition of Willamette Hops. At 45 minutes into the boil, add the Irish Moss. At 55 minutes into the boil, add the second addition of Willamette Hops. After 60 minutes, turn off stove and remove brewing pot from heat. Remove hops. Cool the wort down as quickly as possible by using a wort chiller or by placing brewing pot into a cold water bath in your sink. Once wort has reached 75ö80 ¼F (~25 ¼C), add it to your fermenter. Top the fermenter up to 5 gallons (19 L) with fresh cold water. Mix well to aerate the wort and add the yeast. Allow the beer to ferment at 65ö70 ¼F (~19 ¼C) until complete (typically 7ö10 days) and then either rack to a secondary, keg or bottle the beer.

Fill brew pot with at least 3 gallons (11.4 L) of cold fresh water. Bring water temperature up to 150 ¼F (66 ¼C). Add steeping grains to a muslin bag. Tie up the end of the bag and add to the brewing pot. Steep grains for 15ö20 minutes then remove. Stir in the liquid and dry malt extracts until completely dissolved. Bring the wort to a boil making sure to watch carefully to prevent a boil over. Once a nice gentle rolling boil is achieved, add the first addition of Chinook hops. The total boiling time will be 60 minutes. At 30 minutes into the boil, add the first addition of Willamette Hops. At 45 minutes into the boil, add the Irish Moss. At 55 minutes into the boil, add the second addition of Willamette Hops. After 60 minutes, turn off stove and remove brewing pot from heat. Remove hops. Cool the wort down as quickly as possible by using a wort chiller or by placing brewing pot into a cold water bath in your sink. Once wort has reached 75ö80 ¼F (~25 ¼C), add it to your fermenter. Top the fermenter up to 5 gallons (19 L) with fresh cold water. Mix well to aerate the wort and add the yeast. Allow the beer to ferment at 65ö70 ¼F (~19 ¼C) until complete (typically 7ö10 days) and then either rack to a secondary, keg or bottle the beer.

Fermentation

Primary:	15 days @ 68° F
Secondary:	14 days @ 68° F
Age:	30 days @ 65° F

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Almost Outback Amber	Dec 30, 2007
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Brew Status

Almost Outback Amber	Bottled
2 Sample BrewBlog	Conditioning
1 Sample BrewBlog	On Tap
3 Sample BrewBlog	Secondary

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