PM#2 – “Pie-O-My” Amber Ale

Category: American Amber Ale
Recipe Type: Partial Mash
Batch Size: 19L
Volume Boiled: 11L
Total Grain/Extract: 3.53kg
Total Hops: 138.0g

Original Gravity: 1.054 (1.045 – 1.060)
Terminal Gravity: 1.012 (1.010 – 1.015)
Color: 14.65 °SRM (10.00 – 17.00 °SRM)
Bitterness: 39.9 IBU (25.00 – 40.00 IBU)
ABV: 5.5% (4.50 – 6.00%)

Targets: OG: 1052, FG: 1013, IBU: 35, SRM: 13, ABV: 5.1% (Brewing Classic Styles, American Amber Ale)
Ingredients

  • 0.34 kg American Caramel 30°L
  • 0.225 kg Crystal 100°L
  • 0.34 kg Munich Malt
  • 0.5 kg Maris Otter
  • 0.225 kg Biscuit Malt
  • 0.8 kg Dry Light Extract
  • 1 kg Dry Light Extract
  • 0.1 kg Wheat Dry
  • 12g Chinook (Whole, 13.00 %AA) boiled 60 min.
  • 42g Cascade (Pellets, 5.50 %AA) boiled 10 min.
  • 28g Ahtanum (Whole, 6.00 %AA) boiled 5 min.
  • 28g Citra (Whole, 12.00 %AA) boiled 1 min.
  • 28g Amarillo (Whole, 8.50 %AA) used as dry hop.
  • 0.5 ea. Whirlfloc Tablets (15 mins)
  • Yeast: Fermentis Safale US-05

Notes
Brewday – Got a disappointingly low OG of 1048.

09/07/2012 – Dry-hopped with 28g of tasty Amarillo hops.

13/07/2012 – Bottled. Primed to 2.3 volumes using 140g dextrose.

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