Brewing FIrst All-Grain, Amber Ale

Question: What is your assumed efficiency? My first all-grain turned into a malt-bomb because I grossly underestimated it, and the malt simply overwhelmed my hop additions. I would make sure you get a pre-boil gravity sample and have a plan B in place so you could alter your hop additions if it turns out too low or too high in gravity. Also, what temp are you going to mash at? With 20% of your bill using crystal, I'd try to make your mash as fermentable as possible. That much crystal is going to add a lot of body.

 

Recipe looks good. I would probably swap the crystal 80 for crystal 120 and see what SRM you get. 15 SRM may be a bit light to be a solid amber, but this would be very debatable.
Grain bill is not to plain. In my experience, the simpler recipes are often the best beers.

 

Agree, but it is an Amber Ale...I'd go with 3/4# each crystal and adjust as necessary on next Amber Ale.

 

With a naked eye it seems like 20% of crystals it´s a bit high.We need more information : Mash temp,fermentation temp,yeast. What do you spect this beer to taste like?

 

“With a naked eye it seems like 20% of crystals it´s a bit high.” Check it out! Esteban is now a member of the crystal malt police!?!

I think the recipe as is looks OK.

Below, for your consideration is the steeping grains that Jamil Zainasheff lists for his Amber Ale recipe in his book Brewing Classic Style:

· 0.75 lbs. Crystal (40L)

· 0.5 lbs. Crystal (120L)

· 0.5 lbs. Victory (28L)

Good luck with your Amber Ale.

Cheers!

 

I am leaning towards drop the crystal down to 0.75 each, up the hops. I suspect that you could add more hops whether you over shoot, under shoot, or nail your OG. If you use so few hops*, you're likely to wind up with a malt bomb.

I'm getting around 1.052 with 11 lbs grains. Joe Schmoe may be getting 1.052 with 9 lbs grains. You are estimating 1.052 with ten pounds of grains. Remember, this is an estimate for you at this time. At first, I was under-shooting my numbers (till I dialed in). You will need to dial in your system based on your results from your first few batches. You may get better efficiency than I am getting, maybe worse, so don't go off my numbers (they were only for illustration). For beersmith 2, here is some info on dialing in your system that will help you a lot.

*Although it's quite rare that I ever brew anything with less than three ounces hops these days (only my wheat beer and petite saison, which use 2.5oz), so take this for what it's worth. But still add moar hops anyway.

 

They're everywhere. And they're watching. You.

 

Make sure you have some DME on hand if your pre-boil gravity come out low like my first AG did.

 

I didn't, lol. And thus I under-shot my gravity by ten points.

Luckily it was a beer that this didn't make much of a difference on.

 

The recipe looks good, I just kegged NB's all grain Amber Ale kit. Ended up being 5.3% ABV and after cold crashing, crystal clear. Tasted awesome too! Can't wait to see how it is with some carbonation in it!

 

In my case adding the Light DME was essential and even though my beer ended up a partial mash it was and still is a fantastic beer. Never be afraid to add VERY LIGHT DME to a recipe.

 

I look for about ten points below my intended FG, but others may differ.

Have fun and take lots of notes on the brewday.

 

That number should show in Beersmith.

 

I think an amber is actually more forgiving, blonde ales actually take a bit more practice to dial in me thinks.

post boil volume x gravity points / pre boil volume ... so if you plan to start with 6.5 gallons then 5 gallons x 52 = 260/6.5 = 40...so your pre boil should be about 1.040
You can change this around once you pull and measure your pre boil gravity as well. Just multiply by volume and divide by desired volume.

I am terrible at writing equation, so hopefully this isn't too confusing

 

I also would suggest an Amber Ale vs. a Blonde Ale. A Blonde Ale can be a delicate beer and therefore less forgiving.

Cheers!

 

Hmm. While I'm certain it will turn out tasty, my own tendency would be to either use a more flavorful base, or supplement that 2-row with something slightly toasty. Not a lot. a lb or two of Munich or a half lb of Biscuit/Victory/other toasted malt. Maybe even a little of both.

but again, what the OP has will make a fine beer, I'm sure of it. There is a lot to be said for simple recipes, and I think it is especially true for newer brewers/all-grain graduates.

good luck!
--Michael