Oatmeal Amber

Amber Boil  Full Boil

20130706_110826 Greg & Justin racking  wort into the carboy

Style Information

Name: Oatmeal Amber
Recipe Type: Extract
Category: Amber

Grains & Extracts

Name Amount Notes
Sparkling Amber 3.3 lbs Add at last 10 min of the 45 min boil
Pilsen Light 3.3 lbs Add at last 10 min of the 45 min boil
Corn Sugar 1 lb Add at last 10 min of the 45 min boil
Caramel/Crystal Malt 60 L .5 lb Steep to 170 and drain. Do not squeeze bag
Flaked Oats .25 lb Steep to 170 and drain. Do not squeeze bag

Hops

Name Amount Alpha Acid % AAU Time Notes
Willamette 2 5.5% 11 minutes Add at cool down at 160 degrees
Cluster Hop 2 oz 6.8% 13.6 45 min Add and boil for 45 min for Bittering

Adjuncts

Name Type Use Amount Time Notes
Whirlfloc Fining Boil 1 tab 10 min Add at last 10 min of boil for clarifying
Brew Vint Other Boil 1/2 tsp 10 min Add at last 10 min of boil. Extra food for yeast

Yeasts

Name Amount Notes
Edinburgh 1 Vial Added to 1600 ml boiled and cooled water with one cup DME and 1/2 teaspoon Brew Vint. Placed on stir Plate 24 hours in advance of pitching. It's Yeast on Steroids!!

Fermentation

Step Time Temperature Container Additions
Name: Amount
Notes
2 Weeks 65-68 Carboy
Keep in temperature controlled environment at least 3-4 days.

Profile

Estimated OG: 1.060
Estimated FG: 1.018
Estimated ABV: 5.52%
 
Actual OG: 1.052
Actual FG: 1.014
Actual ABV: 4.98%
 
Bitterness: 40 IBU
Estimated Color: 11 SRM

Tasting notes

Hazy copper Sweet, malty aroma. silky mouthfeel, clean finish, not much hop flavor. Finishes dry. Resembles an English Mild. Would definitely benefit from being cellared for a couple more weeks.

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