2006-03-12 Quickie Amber

A ProMash Brewing Session Report

Brewing Date: Sunday March 12, 2006
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Quickie Amber

BJCP Style and Style Guidelines
06-B American Pale Ales, American Amber Ale

Min OG: 1.045 Max OG: 1.056   
Min IBU: 20 Max IBU: 40   
Min Clr: 11 Max Clr: 18  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.50      
Anticipated OG: 1.058 Plato: 14.38
Anticipated SRM: 13.4        
Anticipated IBU: 26.7      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.058 Plato: 14.38   
Actual FG: 1.011 Plato: 2.81   
Alc by Weight: 4.90 by Volume: 6.26 From Measured Gravities.
ADF: 80.4 RDF: 66.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 2.47
Actual Points From Mash: 2.47

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For First Wort Hops: -10 %

% Amount Name Origin Potential SRM
94.1 8.00 lbs.  Generic LME - Light Generic 1.035 7
2.9 0.25 lbs.  CaraMunich Malt (DWC) Belgium 1.033 62
1.5 0.13 lbs.  Carafa II (G&G GR115B) Germany 1.030 425
1.5 0.13 lbs.  Aromatic Malt (Dingemans) GR60B Belgium 1.036 19

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.75 oz.  Amarillo - G&G Whole 9.20 26.7 First WH


Mash Schedule
Mash Name:   
Total Grain Lbs: 0.50   
Total Water Qts: 0.00 Before Additional Infusions
Total Water Gal: 0.00 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   

Step Name

Total Water Qts: 0.00 After Additional Infusions
Total Water Gal: 0.00 After Additional Infusions
Total Mash Volume Gal: 0.00 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Mash Schedule

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.058 SG 14.38 Plato
Finishing Gravity: 1.011 SG 2.81 Plato

Tasting Notes
Kind of mediocre - could it be the use of extract?

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