iammatt
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- California Ale (White Labs #WLP001)
- Yeast Starter
- 1000ml
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 41
- Color
- 16.8
- Primary Fermentation (# of Days & Temp)
- 14 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 75F
- Tasting Notes
- Huge pine, citrus, and tropical fruit aroma and flavor balanced by ample malt.
Bottle Rocket American Red
Beersmith 2 Recipe
This is my first original recipe that I really 'developed' over eight different brew sessions. It's also the first original recipe where I felt my beer met "commercial quality". I use a 2000ml starter whenever using White Labs or Wyeast, either work fine in this recipe.
Its a super tasty beer. The Simcoe and Amarillo provide an amazing piney, citrus, and tropical aroma while the Magnum leaves a nice spice in the beer. The crystal malts leave a pleasant roasty slight sweetness that balances out the hops. The Carafra II and Roasted Barley help give the beer a pleasant roasted malt flavor, and a great color. I took a case of bombers to a 4th of July BBQ, and they were gone within a couple hours. A huge hit, and now have a keg dedicated to just his beer as it has became my "House Amber." I hope you all enjoy it as much as my friends and I do.
Beersmith 2 Recipe
Code:
Bottle Rocket American Red
Recipe Specifications
--------------------------
American Amber Ale
Pre-Boil Volume: 6.00 gal
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.056 SG
Estimated Color: 16.8 SRM
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 70.00 %
Ingredients:
------------
Amt Name %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) 71.6 %
1 lbs Munich Malt (9.0 SRM) 8.9 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 4.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 4.5 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 4.5 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) 4.5 %
2.0 oz Carafa II (412.0 SRM) 1.1 %
1.0 oz Roasted Barley (300.0 SRM) 0.5 %
0.90 oz Magnum [13.50 %] - Boil 60.0 min 40.2 IBUs
1.0 pkg California Ale (White Labs #WLP001)
Dry Hopping
------------
0.50 oz Simcoe [13.00 %] - Dry Hop 7.0 Days 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days 0.0 IBUs
Mash/Fermentation
------------
Mash @ 154F with 13.25 Quarts for 60 Minutes
Sparge @ 168F until 6 Gallons of Wort are Collected
Boil 60 Minutes
Ferment 14 days @ 68F followed by a 7 day Secondary/Dry Hopping
This is my first original recipe that I really 'developed' over eight different brew sessions. It's also the first original recipe where I felt my beer met "commercial quality". I use a 2000ml starter whenever using White Labs or Wyeast, either work fine in this recipe.
Its a super tasty beer. The Simcoe and Amarillo provide an amazing piney, citrus, and tropical aroma while the Magnum leaves a nice spice in the beer. The crystal malts leave a pleasant roasty slight sweetness that balances out the hops. The Carafra II and Roasted Barley help give the beer a pleasant roasted malt flavor, and a great color. I took a case of bombers to a 4th of July BBQ, and they were gone within a couple hours. A huge hit, and now have a keg dedicated to just his beer as it has became my "House Amber." I hope you all enjoy it as much as my friends and I do.