Dusty Autumn Amber Ale

Batch Size 5.500 gal Boil Size 6.394 gal
Boil Time 60.000 min Efficiency 70%
OG 1.056 FG 1.014
ABV 5.4% Bitterness 30.1 IBU (Tinseth)
Color 16.8 srm (Morey) Calories (per 12 oz.) 184

Fermentables

Total grain: 12.000 lb
Name Type Amount Mashed Late Yield Color
Briess - 2 Row Brewers Malt Grain 9.000 lb Yes No 80% 2.0 srm
Brown Malt (British Chocolate) Grain 1.000 lb Yes No 70% 65.0 srm
Honey Malt Grain 1.000 lb Yes No 80% 25.0 srm
Caramel/Crystal Malt - 80L Grain 1.000 lb Yes No 74% 80.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Mount Hood 5.5% 1.000 oz Dry Hop 60.000 min Pellet 0.0
Chinook 13% 0.750 oz Boil 60.000 min Pellet 30.1

Misc

Name Type Use Amount Time
Irish Moss Fining Boil 1.000 tsp 30.000 min

Yeast

Name Type Form Amount Stage
Wyeast - American Ale Ale Liquid 0.528 cup Primary

Mash

Name Type Amount Temp Target Temp Time
Step 1 Infusion 3.750 gal 127.700 F 120.000 F 15.000 min
Protein Rest Infusion 2.307 gal 212.000 F 152.000 F 60.000 min
Final Batch Sparge Infusion 1.957 gal 199.236 F 165.200 F 15.000 min

Instructions

  1. Add 9.000 lb Briess - 2 Row Brewers Malt, 1.000 lb Brown Malt (British Chocolate), 1.000 lb Honey Malt, 1.000 lb Caramel/Crystal Malt - 80L, to the mash tun.
  2. Bring 3.750 gal water to 127.700 F, 2.307 gal water to 212.000 F, 1.957 gal water to 199.236 F, for upcoming infusions.
  3. Add 3.750 gal water at 127.700 F to mash to bring it to 120.000 F. Hold for 15.000 min.
  4. Add 2.307 gal water at 212.000 F to mash to bring it to 152.000 F. Hold for 60.000 min.
  5. Add 1.957 gal water at 199.236 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  6. Bring the wort to a boil and hold for 60.000 min.
  7. Put 0.750 oz Chinook into boil for 60.000 min.
  8. Put 1.000 gal Irish Moss into boil for 30.000 min.
  9. Stop boiling the wort.
  10. You should have 5.560 gal wort post-boil. You anticipate losing 0.960 cup to trub and chiller loss. The final volume in the primary is 5.500 gal.
  11. Cool wort and pitch Wyeast - American Ale Ale yeast, to the primary.
  12. Let ferment until FG is 1.014.
  13. Transfer beer to secondary.
  14. Put 1.000 oz Mount Hood into fermenter for 60.000 min.