#24 Jamil's Amber-Red Ale
| Selected Style and BJCP Guidelines |
| Min SG: | 1.045 | Max SG: | 1.060 | Gravity in SG |
| Min IBU: | 25 | Max IBU: | 40 | |
| Min Color: | 10.0 | Max Color: | 17.0 | Color in SRM |
| Recipe Overview |
| Pre-Boil Wort Volume: | 7.70 US gals | Post-Boil Wort Volume: | 6.00 US gals |
| Pre-Ferment Batch Volume: | 5.80 US gals | ||
| Expected Pre-Boil Gravity: | 1.042 SG | Expected OG: | 1.055 SG |
| Expected FG: | 1.013 SG | ||
| Expected ABV: | 5.6 % | Expected ABW: | 4.4 % |
| Expected IBU: | 35.4 | Expected Color: | 17.2 SRM |
| Mash Efficiency: | 70.0 % | Approx Color: | |
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| UK Pale Ale Malt | 9.50 lbs | 75.2 % | In Mash/Steeped |
| US Victory Malt | 0.50 lbs | 4.0 % | In Mash/Steeped |
| US Caramel 40L Malt | 1.00 lbs | 7.9 % | In Mash/Steeped |
| US Munich 10L Malt | 1.00 lbs | 7.9 % | In Mash/Steeped |
| US Caramel 120L Malt | 0.50 lbs | 4.0 % | In Mash/Steeped |
| US Chocolate Malt | 0.13 lbs | 1.0 % | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | Form | When |
| US Magnum | 16.0 | 0.5 oz | Pelletized Hops | 60 Min From End |
| US Cascade | 4.5 | 0.5 oz | Pelletized Hops | 10 Min From End |
| US Centennial | 8.5 | 0.5 oz | Pelletized Hops | 10 Min From End |
| US Cascade | 4.5 | 0.5 oz | Pelletized Hops | At turn off |
| US Centennial | 8.5 | 0.5 oz | Pelletized Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 0.1 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Five Star 5.2 |
| Total Calcium (ppm): | 118 | Total Magnesium (ppm): | 44 |
| Total Sodium (ppm): | 16 | Total Sulfate (ppm): | 85 |
| Total Chloride(ppm): | 19 | Total Bicarbonate (ppm): | 102 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (156F) |
| Step Type | Temperature | Duration |
| Strike/Dough in at | 165 degF | 5 |
| Rest at | 156 degF | 60 |
| Raise to and Mash out at | 170 degF | 5 |
| Recipe Notes |
| Judges don't see the recipe and the result is a very nice, very subtle biscuit note, that adds a bit of complexity and rounds it out. I think it is spectacular. It placed first at several good size competitions (> 300 entries): World Cup, Mayfaire (twice), and California State Fair. The trick on the chocolate is to be VERY subtle. One thing about some chocolate malts is that, used with restraint, they have a very nice toasty note, not a roasty note. You want to get the toasty, not the roasty for this beer. Also, it will really highten the red look. I do think you'll get some of the character by choosing the lightest chocolate you can find and dropping the amount by half. This is what I would do before I found the pale chocolate and it worked fairly well. Of course, the pale chocolate (200L) would be best. It is made by Bestons, and I hear they now only sell it to breweries |