Archive for the ‘American Red’ Category

Brew Day 7.9.12 Janet’s Brown Clone Hoppy Amber

July 9, 2012 Leave a comment

first brew in months

Going for a hoppy but balanced brown ale. Came across the Janet’ Brown recipe that seemed about what I was thinking. Inspired by Lagunita’s WTF.

Getting started at 4:30. I’m going to drain in a cooler. I just can’t be bothered. I’ll run a little secondary batch sparge, put @ 1.5 additional gallons through the cooler.

4:50 – start filtering water into bucket

strike 170 f water, 7 gallons to 158 f 14.5 lbs of grain on a hot day

mash between 158 and 150 for 1 hour

mash out 5 min at 170 f

added 2 oz northern brewers hops 15 minutes prior to pulling the bag, same time as adding flame to get to mash out temp. It took @ 10 min to get to 170 f, so let that sit for 15 to get a 15 minute first wort mash, then pulled bag and added flame to get to boil.

start boil @ 7 pm

boiled over bad, lost maybe .5 to .8 gallons, around 10% of wort

boiled 55 minutes

cut flame and let sit for 5 minutes.

started cool down 60 minutes, 8 pm,

cool to touch at 8:30

yielded 5.5 gallons at 1.052

Just realized I forgot to get Chocolate Malt. No where near dark or roasty.

Let’s call it a Hoppy American Amber.


Boont Amber Clone

May 18, 2011 Leave a comment
Categories: American Red, clone, recipes

brew log 2.28.10 session red 2

February 28, 2010 Leave a comment

brewing session red 2 at

stitched up my burned bag a little bit, still way too many rips, need a new bag.

bag in at 168

Strike @ 165

mashed in at 3:20 – 156 F

Once again mashed in a little hotter than desired. Possible reasons mashing in hotter –

  • thermometer slower to react than I am patient
  • pockets of heat in bag
  • flame is variable
  • adding heat is not a linear thing, maybe the metal in the bottom of the pot has an affect

Next time I will aim 2 degrees lower on calculations and only correct after 5 minutes of mash. Correct with 1 minute burner and 2 minute wait – check temp – burn 1 wait 2 check temp – pattern.

mash ph at 15 minutes – less than 5, added 1 teaspoons of baking soda, raised it too 5.4 or so

4:25 – mash out unknown temp due to another broken thermometer.

4:45 – boil start added hops, boiled @ 7 gallons

5:30 added hops

5:40 hops

5:50 flame off + added hops

6:05 cooled, mini whirlpool,

6:20 in fermenter.

OG – 1.049 @ 6.5 or 6.25 gallons

**need to figure for and make 7 gallons to get 6.5 in fermenter.

**need to note evaporation and boil start volume v post boil volume v collected volume.

3.5.10 – G = 1.012, abv 4.9, aa 76.8

Categories: American Red, Brew Log

Session Red 2

February 4, 2010 1 comment

Looking for an easy drinking, malty and medium to full bodied American Amber

6.8 gallons after boil

7 0 Pale Malt, Maris Otter
1 0 Light Dry Extract
1 0 American Crystal 40
8 Victory Malt
8 Rye Malt
8 Cara-Pils/Dextrine
8 Munich Malt
8 American Crystal 120

Hop schedule

60 mins 0.75 Goldings pellet
60 mins 1.0 Fuggles pellet
20 mins 0.5 Willamette pellet
10 mins 0.5 Willamette pellet
-1 min 1.0 Willamette pellet

Categories: American Red, recipes

Brew Log 11.28.09 – Red Ale

November 29, 2009 1 comment

Brewed an American Red Ale today. John and his daughters Zoe and Tessa came over and hung out with me. We had fun ’til it got cold and dark and the girls got tired. I was still brewing and lost track of a few details. This was my third time with Brew in a Bag process. My process needs some refinement…

  • I got a false bottom earlier in the day but it didn’t fit, need to return that and get something sized right.
  • Almost 14 pounds of grain fit in my 10 gallon brew kettle with 8 gallons water, but it was pretty full. I could have added a couple of pounds before running out of room. If the grain bill is over 15 or 16 pounds I’ll start with 7 gallons water. As it was I was shy of 5 gallons after boil just a bit. With a big grain bill I’ll need to add a gallon before boil. A light bill would work with 7 gallon strike.
  • I burned my bag where it was hanging over the lip of my brew kettle. Need to get kettle centered on burner. Need some kind of heat shield or burn proof bag. Need to get a new bag…
  • The new 20 pound regulator got 8 gallons to 160 in less than 30 minutes.
  • Mashed in at 160 with almost 14 pounds, temp dropped to 148, applied heat to 152 and mashed for 60 minutes.
  • Forgot to raise temp for mash out. Did not drain grains long enough. I think these both contributed to low efficiency.
  • Used a muslin bag for leaf hops. No problem. Pellet hops for flavor and aroma. total of 5 ounces hops, this made a bunch of suspended crap in wort.
  • Tried to strain wort as drained into fermenter, but the strainer bag too too much time.
  • Forgot to aerate.
  • I’m wondering if my thermometer is correct.
  • OG of 1.052, less than expected.

Update – 12.1.09 – Three days later, fermentation has slowed. Pulled a sample, cloudy red, less hop aroma then expected. Gravity at 1.011 ABV @ 5.3.

12.22.09 – a little more bitter than I wanted. I think I’ll do this recipe again, but add the hops later and maybe reduce the bitter hops. Using leaf hops makes it hard for me to tell how much the extra bitterness is due to the extra boil that lasts after I cut the flame or the extra bitter hops used to compensate for putting the leaf hops in a bag and just the differences of using leaf hops. Could be, longer boil after cut flame made aroma and flavor hops give  more bitter, extra leaf made more bitter, leaf was stronger than anticipated, or something else.

American Amber Brewed

November 29, 2009 1 comment

Here is the American Amber I brewed on 11.28.09.

11 lbs.   2-row Pale Malt
1 lbs.     Munich
12 oz.    Crystal Malt 40°L
6 oz.      Crystal Malt 120°L
6 oz.      Victory
2 oz.      Chocolate
1 oz. Chinook leaf –  boiled 60 min.
1 oz. Cascade pellets – boiled 15 min.
1 oz. Centennial pellets – boiled 15 min.
1 oz. Cascade pellets – boiled 0 min.
1 oz. Centennial pellets – boiled 0 min.
Yeast : WLP 001 California Ale
Brew in a Bag, mash at 152 for 6o minutes. OG = 1.052, low efficiency. See brew day notes at

Categories: American Red, recipes

Jamil’s American Amber (red) Ale Recipe

November 14, 2009 Leave a comment
from the jamil show on Brewing Network [] – 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
Categories: American Red, recipes