Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/chrissim/public_html/brewblog/Connections/config.php on line 34

Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /home/chrissim/public_html/brewblog/Connections/config.php:34) in /home/chrissim/public_html/brewblog/index.php on line 18

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /home/chrissim/public_html/brewblog/Connections/config.php:34) in /home/chrissim/public_html/brewblog/index.php on line 18
Chris Simental's BrewBlog > Brew Log > Big Red American Amber [American Amber Ale]
Big Red American Amber
Specifics
General Information
Method: All Grain
Comments

Water
2tsp (8g) Gypsum
1tsp (3.5g) Calcium Chloride
Pinch of Vitamin C to kill chloramines

Fermentation
67F until complete

Yeast
SafAle US-05
18 grams (25% more than yeast calc suggests)
22.5g GoFerm
300 ml H2O

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
10.25 pounds
Pale Malt (2 Row) UK
72.2% of grist
1.00 pounds
Caramel/Crystal Malt - 40L
7% of grist
1.00 pounds
Munich Malt - 10L
7% of grist
0.75 pounds
Biscuit Malt
5.3% of grist
0.50 pounds
Belgian Crystal Cara-Pils
3.5% of grist
0.50 pounds
Caramel/Crystal Malt - 120L
3.5% of grist
0.19 pounds
Pale Chocolate
1.3% of grist
14.19 pounds 100% of grist
Non-Fermentables
1.09 Wort Chiller @ 25 minutes  
1.2 Whirlfloc Tablet @ 20 minutes  
12 Fermcap @ 20 minutes  
Reference
Hops
Reference
Yeast
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Mash Profile

Single Infusion Mash, Medium Bodied Beer

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

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Fermentation
Primary: 21 days @ 67° F
Secondary: 0 days @ 64° F
Tertiary: 0 days @ ° F
Age: 28 days @ 38° F
Tasting Reviews
718 Reviews Submit a Review Refresh Page View All
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by 1 (BJCP Grand Master Judge)
Aroma: 10 / 12 1
Appearance: 3 / 3 1
Flavor: 10 / 20 1
Mouthfeel: 5 / 5 1
Overall Impression: 10 / 10 1
Cumulative Score: 38 / 50 Excellent
Review by 1 (The Brewer)
Aroma: 1 / 12 555
Appearance: 1 / 3 555
Flavor: 1 / 20 555
Mouthfeel: 1 / 5 555
Overall Impression: 1 / 10 555
Cumulative Score: 5 / 50 Problematic
Review by 1 (@@f1jVV)
Aroma: 1 / 12 555
Appearance: 1 / 3 555
Flavor: 1 / 20 555
Mouthfeel: 1 / 5 555
Overall Impression: 1 / 10 555
Cumulative Score: 5 / 50 Problematic
Review by 1 (1%2527%2522)
Aroma: 1 / 12 555
Appearance: 1 / 3 555
Flavor: 1 / 20 555
Mouthfeel: 1 / 5 555
Overall Impression: 1 / 10 555
Cumulative Score: 5 / 50 Problematic
Review by 1 (1'")
Aroma: 1 / 12 555
Appearance: 1 / 3 555
Flavor: 1 / 20 555
Mouthfeel: 1 / 5 555
Overall Impression: 1 / 10 555
Cumulative Score: 5 / 50 Problematic
print logprint default Output to Beer XML
More Brew Log
,
<< <  More  1 [2] 3 4 5 > >>
Brew Status
Big Red American Ambe...On Tap
Dark Heather SaisonOn Tap
Dry Irish StoutOn Tap
Ellusive ESB #3On Tap
Oktoberfest #3Primary
Altbier (Alt Whitman)Secondary