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My Very Own Talisman

American Amber Ale (6 B)

Type: All Grain Batch Size: 3.05 gal Boil Size: 3.70 gal Boil Time: 0 min End of Boil Vol: 3.70 gal Final Bottling Vol: 2.83 gal Fermentation: Ale, Two Stage Date: 22 Jun 2016 Brewer: Brent Asst Brewer: Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB Efficiency: 65.00 % Est Mash Efficiency: 75.9 % Taste Rating: 30.0 Taste Notes: Ingredients Amt Name Type # %/IBU 3 lbs 1.6 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 48.4 % 1 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 23.4 % 1 lbs 3.2 oz Munich Malt (9.0 SRM) Grain 3 18.8 % 4.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.7 % 4.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.7 % 0.40 oz Magnum [12.00 %] - First Wort 60.0 min Hop 6 25.9 IBUs 0.10 oz Amarillo [7.40 %] - First Wort 60.0 min Hop 7 4.4 IBUs 1.90 oz Amarillo [9.20 %] - Boil 0.0 min Hop 8 0.0 IBUs 1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 0.0 min Hop 9 0.0 IBUs 1.0 pkg London Ale III (Wyeast Labs #1318) [124.21 ml] Yeast 10 - 1.00 oz Amarillo [9.20 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs 1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs Gravity, Alcohol Content and Color

Est Original Gravity: 1.050 SG Est Final Gravity: 1.015 SG Estimated Alcohol by Vol: 4.6 % Bitterness: 30.3 IBUs Est Color: 9.1 SRM Measured Original Gravity: 1.046 SG Measured Final Gravity: 1.019 SG Actual Alcohol by Vol: 3.5 % Calories: 155.9 kcal/12oz Mash Profile

Mash Name: BIAB, Full Body Sparge Water: 0.00 gal Sparge Temperature: 168.1 F Adjust Temp for Equipment: TRUE Total Grain Weight: 6 lbs 6.4 oz Grain Temperature: 77.0 F Tun Temperature: 72.0 F Mash PH: 5.20 Mash Steps Name Description Step Temperature Step Time Saccharification Add 16.68 qt of water at 162.2 F 156.0 F 60 min Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile. Carbonation and Storage

Carbonation Type: Bottle Pressure/Weight: 2.53 oz Keg/Bottling Temperature: 70.0 F Fermentation: Ale, Two Stage Volumes of CO2: 2.5 Carbonation Used: Bottle with 2.53 oz Corn Sugar Age for: 30.00 days Storage Temperature: 65.0 F Notes

Brewed on June 22 2016 Bottled on July 04 (12 days total) Dryhopped Day 8 Cost from was $32.61 BIAB with my 5 gallon kettle mashed at 156F (168 strike) Boiled for 30 mins Filled kettle to the 8.75 inch mark (4.11 gallons) BEFORE Boil Added Irish moss at 15 mins After 30 minute boil volume down to 8 inches (3.75 gal) SG was 1.050 at day 8 (June 30) gravity was at 1.019 Dry hopped on day 8 with 1 ounce Amarillo and 1 ounce Mosaic Plus a very small amount of bitter orange peel Ended up around 3.05 gallons

Bottled 19x450ml and 2x1L = 10.55L or 2.78Gallons Finished at 1.019 4.17% ABV

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