TANDEMBRYGGERIET BrewBlog > BrewBlogs > American "Red X" Amber [American Amber Ale]

American "Red X" Amber

Specifics

Style:

American Amber Ale — BJCP Style Information

Category:	American Ale
Number:	10B

Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).

Commercial Examples: North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Amber.

Brew Date:

May 5, 2017

Yield:

44.8 liters

Color (EBC/SRM):

28/14.2

Bitterness (Calc):

42 IBU (Tinseth)

BU/GU:

0.78

Calories:

176 (12 ounces)

ABV:

6.2%

ABW:

4.8%

Batch No:	2017/7
OG:	1.054
OG (Plato):	13.33° P
FG:	1.008
FG (Plato):	2.05° P
Real Extract:	4.09° P
App. Atten.:	84.6%
Real Atten.:	69.3%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

11.00 kilograms

Best Red X

Color (L):

12 °L

Info/Use:

BEST Red X® is a malt that has become synonymous with red-tinted beers. As it can make up 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, BEST Red X^® can be employed to brew consistently fiery beers with intense reddish hues. The malt was designed for a 12°P beer. For stronger beers with a higher wort gravity, some BEST Pilsener malt can be added to the grain bill to retain the red color. Its full-bodied, appetizing flavor and unique color make BEST Red X® the best choice for creating a broad range of new beers, such as red-tinted wheat beers. Like all BEST malts, BEST Red X® is made using only recognized and tested varieties of two-row summer malting barley and brewed using a special malting process.

100% of grist

11.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	44.8 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	55.1 litres	44.8 litres (final boil volume) ÷ 0.96 (cooling) + 8.4 litres (boil evaporation)
Grain Amount:	11.0 kilograms
Grain Absorbtion:	19.5 litres
Total Water Needed:	78.4 litres	55.1 litres (runoff) + 19.5 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	27.5 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	50.9 litres	78.4 litres (total water) – 27.5 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 15 minutes

Hops

40.00 grams

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

11% Pellets @ 60 minutes
Type: Bittering
Use: Boil

440 AAUs

20.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.6% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil

112 AAUs

20.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil

270 AAUs

20.00 grams

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

16.4% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil

328 AAUs

100.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

6.8% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

680 AAUs

100.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

680 AAUs

100.00 grams

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

16.1% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

1610 AAUs

100.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

6.8% Pellets
Type: Aroma
Use: Dry Hop

680 AAUs

100.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets
Type: Aroma
Use: Dry Hop

1350 AAUs

100.00 grams

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

16.4% Pellets
Type: Aroma
Use: Dry Hop

1640 AAUs

700.00 grams

Total Hop Weight

8460 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	SafAle US-05
Manufacturer:	SafAle
Product ID:	US-05
Type:	Ale
Flocculation:	Medium
Attenuation:	80-82%
Temperature Range:	18–28°C
Amount:	24 gr

Procedure

Hefe Safale US05, 2 Packg. Maische Einmaischtemp. 65 °C 90 min @ 65 °C 10 min @ 78 °C 60 l Brauwasser @ 8 °C Es wird draußen gebraut. 15:35 Braumeister befüllt, programmiert; Programm gestartet. 17:07 Eingemaischt, Beginn 1. Rast 17:25 pp, gerührt 18:40 Ende 1. Rast 19:05 Beginn mash-out 19:15 Ende mash-out 19:16 Malzrohr hoch 19:30 Gespült mit 11 l Wasser @ 78, Beginn Aufheizen auf Kochtemperatur 19:40 pre-boil OG 1.048, pre-boil vol. 66,67 l 20:24 Würze kocht 20:55 Bitterhopfen hinzugefügt 21:30 Hefenahrung und SuperMoss rein 21:44 Whirlpool, Pumpe an zum Desinfizieren der Schläuche 21:45 Aromahopfen hinzugegeben, 4 min zu spät 21:55 Kochen beendet. Herunterkühlen auf 80 Grad 22:35 Beginn Abfüllung 23:00 fertig abgefüllt in Gärfass #3 23:15 6 l Trub 00:25 belüftet und gepitcht 01:21 Gärfass in den Gärschrank gestellt. Starttemperatur 18,5 °C. Thermostat auf 18,5 °C. 06.05. 09:25 Temperaturfühler hat sich gelöst, Temperatur daher auf 19,9 °C gestiegen. Thermostat auf 19,5 °C 09.05. 18:00 Thermostat auf 20,0 °C 10.05. 18:00 Thermostat auf 20,5 °C 11.05. 18:00 Thermostat auf 21,0 °C 13.05. 12:00 Thermostat auf 21,5 °C 18.05. Dry hopping; Thermostat auf 22 °C 23.05. Cold crash eingeleitet; Thermostat auf 2 °C 24.05. T=8,6 °C 25.05. T=5 °C 26.05. T=2,2 °C

Hefe
Safale US05, 2 Packg.

Maische
Einmaischtemp. 65 °C
90 min @ 65 °C
10 min @ 78 °C

60 l Brauwasser @ 8 °C

Es wird draußen gebraut.

15:35 Braumeister befüllt, programmiert; Programm gestartet.

17:07 Eingemaischt, Beginn 1. Rast

17:25 pp, gerührt

18:40 Ende 1. Rast

19:05 Beginn mash-out

19:15 Ende mash-out

19:16 Malzrohr hoch

19:30 Gespült mit 11 l Wasser @ 78, Beginn Aufheizen auf Kochtemperatur

19:40 pre-boil OG 1.048, pre-boil vol. 66,67 l

20:24 Würze kocht

20:55 Bitterhopfen hinzugefügt

21:30 Hefenahrung und SuperMoss rein

21:44 Whirlpool, Pumpe an zum Desinfizieren der Schläuche

21:45 Aromahopfen hinzugegeben, 4 min zu spät

21:55 Kochen beendet. Herunterkühlen auf 80 Grad

22:35 Beginn Abfüllung

23:00 fertig abgefüllt in Gärfass #3

23:15 6 l Trub

00:25 belüftet und gepitcht

01:21 Gärfass in den Gärschrank gestellt. Starttemperatur 18,5 °C.
Thermostat auf 18,5 °C.

06.05. 09:25 Temperaturfühler hat sich gelöst, Temperatur daher auf 19,9 °C
gestiegen. Thermostat auf 19,5 °C
09.05. 18:00 Thermostat auf 20,0 °C

10.05. 18:00 Thermostat auf 20,5 °C

11.05. 18:00 Thermostat auf 21,0 °C

13.05. 12:00 Thermostat auf 21,5 °C

18.05. Dry hopping; Thermostat auf 22 °C

23.05. Cold crash eingeleitet; Thermostat auf 2 °C

24.05. T=8,6 °C

25.05. T=5 °C

26.05. T=2,2 °C

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