- Recipe Type
- All Grain
- Yeast
- SO4 is fine!
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.050
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 34.9
- Color
- 15/7
- Primary Fermentation (# of Days & Temp)
- 14 at 63 degrees
- Secondary Fermentation (# of Days & Temp)
- For dryhopping
- Tasting Notes
- This was an attempt of a \"hopped up\" Bell\'s Amber. It turned out perfectly!
Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 %
2 lbs Munich Malt (9.0 SRM) Grain 17.78 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.11 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.50 oz Williamette [4.80 %] (60 min) (First Wort Hop) Hops 26.8 IBU
1.00 oz Williamette [4.80 %] (10 min) Hops 5.9 IBU
0.50 oz Cascade [5.40 %] (5 min) Hops 1.8 IBU
0.50 oz Cascade [5.40 %] (1 min) Hops 0.4 IBU
0.50 oz Williamette [4.80 %] (0 min) (Aroma Hop-Steep) Hops
1.00 oz Williamette [4.80 %] (Dry Hop 7 days) Hops -
1.00 oz Cascade (homegrown) [5.00 %] (Dry Hop 7 days) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04)
The key for this beer is to mash no higher than 152, so it attenuates well. The balance of hops/malt is key. The water profile used here was very good, balanced, with low alkalinity, and the beer is clear with so4. Control fermentation temperatures to minimize fruity esters, or use s05 if warmer. If underattenuation is a problem for you, use Wyeast 1056, or WLP001 which is "clean" and attenuates better than S04.
This beer is a hopped up amber- but with the willamette and cascade combo it's not as aggressive as some hoppy beers can be. I've made it several times, and like the clarity with the S04 but it needs cooler temps or it can get estery. S05 works well with this beer, but needs more time to clear than S04. If unable to keep fermentation temperatures under 64 degrees, I think S05 would be a better choice!
We like this beer alot- and it's now a house standard. I got willamette at $6 a pound, so wanted to use it in something that I can enjoy 10 gallons of. This is it!
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 %
2 lbs Munich Malt (9.0 SRM) Grain 17.78 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.11 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.50 oz Williamette [4.80 %] (60 min) (First Wort Hop) Hops 26.8 IBU
1.00 oz Williamette [4.80 %] (10 min) Hops 5.9 IBU
0.50 oz Cascade [5.40 %] (5 min) Hops 1.8 IBU
0.50 oz Cascade [5.40 %] (1 min) Hops 0.4 IBU
0.50 oz Williamette [4.80 %] (0 min) (Aroma Hop-Steep) Hops
1.00 oz Williamette [4.80 %] (Dry Hop 7 days) Hops -
1.00 oz Cascade (homegrown) [5.00 %] (Dry Hop 7 days) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04)
The key for this beer is to mash no higher than 152, so it attenuates well. The balance of hops/malt is key. The water profile used here was very good, balanced, with low alkalinity, and the beer is clear with so4. Control fermentation temperatures to minimize fruity esters, or use s05 if warmer. If underattenuation is a problem for you, use Wyeast 1056, or WLP001 which is "clean" and attenuates better than S04.
This beer is a hopped up amber- but with the willamette and cascade combo it's not as aggressive as some hoppy beers can be. I've made it several times, and like the clarity with the S04 but it needs cooler temps or it can get estery. S05 works well with this beer, but needs more time to clear than S04. If unable to keep fermentation temperatures under 64 degrees, I think S05 would be a better choice!
We like this beer alot- and it's now a house standard. I got willamette at $6 a pound, so wanted to use it in something that I can enjoy 10 gallons of. This is it!