Home > American Red, recipes > Jamil’s American Amber (red) Ale Recipe

Jamil’s American Amber (red) Ale Recipe

November 14, 2009 Leave a comment Go to comments
from the jamil show on Brewing Network [http://thebrewingnetwork.com/shows/The-Jamil-Show/American-Amber-Ale-The-Jamil-Show-03-12-07] – west coast style
6 gallon og 1.067  –  fg 1.015 6.8 abv – 75% attenuation – 66 ibu 16 srm
12.25 lbs. Pale malt
1 lbs. American Munich
1 lbs. Crystal Malt 40°L
.5 lbs. Crystal Malt 120°L
.5 lbs. Breiss Victory
3 oz pale chocolate 200°L
1.1 oz Horizon pellet 13% 54 ibu (60)
1 oz cascade 6% (10)
1 oz centennial 9% (10)
1 oz cascade 6% (0)
1 0z centennial 9% (o)
Yeast: wlp 001, WYeast 1056 American Ale
clean neutral yeast – high attenuation, not sweet 3.5 L starter yeast
152 mash pitch just under 67, let it stay at 67 until it stops, then let yeast fall (10 days) then transfer
you could add sugar to dry out, 5% all the way up to 15 or 20% if attenuation is an issue
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Categories: American Red, recipes
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