RecipeDB - JSAA Clone

[Gretschem]

The BB malts don't come in BeerSmith by default but you can download them from the BeerSmith site. http://www.beersmith.com/Barrett%20Burston%20malts.bsm

Are you doing BIAB or 3V?

Thanks Mark 3v

 

[Gretschem]

Hi Guys,

Hows this look ???

Thanks for the tip Mark


JSAA Clone


American Amber Ale

Type: All Grain
Date: 5/12/2010
Batch Size: 20.00 L
Brewer: Shane
Boil Size: 22.89 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 92.02 %
0.35 kg Caramunich II (Weyermann) (63.0 SRM) Grain 7.16 %
0.04 kg Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 0.82 %
40.00 gm Williamette [4.99 %] (60 min) Hops 22.9 IBU
20.00 gm Williamette [4.99 %] (15 min) Hops 5.7 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.72 % Actual Alcohol by Vol: 0.65 %
Bitterness: 28.5 IBU Calories: 90 cal/l
Est Color: 12.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 4.89 kg
Sparge Water: 10.93 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 12.75 L of water at 77.9 C 70.0 C
10 min Mash Out Add 5.10 L of water at 91.8 C 75.6 C



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 149.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C

Created with BeerSmith

 

[Arghonaut]

Had my first taste of this last night, after only 2 weeks in the bottle its allready fantastic. Sat in primary for two weeks and a half then crash chilled for just over a week whilst i was away. Came out a very clear, nice deep red colour. Have been brewing alot of very hop driven beers so its nice to have one where the malt flavours really shine through.

Only change i did was added hops at 45mins and flameout as i no chill. Probably not neccessary for this beer, but Ive had some beers turning out a bit too bitter so im adjusting all my hop additions as a rule to allow for nochill.

Thanks for the recipe,