BrewBlog: Randy’s Wedding (Amber)
Specifics
General Information
Method: Extract

This is the same Good as Hell Ale recipe with Amber Extract instead of Light Extract.  I'll let you know how it turns out!

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
16.00 pounds LME - Amber 82.1% of grist
16.00 pounds Total Extract Weight 82.1% of grist
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Equipment Profile

Grant W Equipment

Batch Size: 5 gallons Boil Volume: 3 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 6 gallons
Efficiency: 75% Mash Tun Weight: 2 pounds
Hop Utilization: 100% Mash Tun Volume: 2 gallons
Loss: gallons Mash Tun Specific Heat:
Mash Profile

Two Step Temperature Mash, Full Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 100% of mash water at 128° F / 53° C

2 Saccharification Temperature 30 min. 158°F

Heat to 158° F / 70° C over 15 minutes

3 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Procedure

Mash at 122 for 30 minutes and then at 150 for 30 minutes.  Sparge Grains.  Bring to Boil.  Add extract.  Bring to Boil.  Add bittering hops for 50 minutes.  Add Aroma hops for additional 10 minutes.  Strain hops.  Cool to approximately 75 F.  Transfer to carboy for fermentation.

 

 Note: 3rd generation re-pitched Safe Ale Yest from 6/26/12 Good as Hell brew.

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