BrewBlog: Waldo Lake Amber
Specifics
General Information
Method: All Grain

Denny Conn recipe, brewed with friend Nick, his 3rd batch.

Crystal 20L is actually Weyermann CaraRed. Cascade addition is FWH.

Scale Recipe
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Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 70 minutes
Reference
Yeast
Name: American Ale II
Manufacturer: Wyeast
Product ID: 1272
Type: Ale
Flocculation: High
Attenuation: 74%
Temperature Range: 60–72°F
Amount: 1000 ml
Procedure

3/9/11 - 3 days prior to brew day, pitched smackpack of Wyeast 1450 Denny's Favorite to 1L starter (~93g DME) and put on stir plate.

3/11/11 - Put starter in refrigerator to sediment yeast

3/12/11 - Brew Day

Mash - 5 gallons untreated Milwaukee tap water

3.2 gallons first runnings @ 1.082

6.6 gallons pre-boil wort @ 1.056

First time using first-wort hopping. Added 1tsp gypsum to boil.

Pitched decanted yeast starter at 3pm, 70F, brought down to 65F.

3/13/11 Nice thick krausen at 8am

3/16/11 Day 4 - SG=1.026

4/9/11 Bottling Day, Day 28 - Sampling revealed a nice Cascade flavor with more bitterness than I expected. Nice Amarillo aroma with the malt more in the background and less grainy/bready than earlier samples. Did not take a FG reading. Bottled 50 12oz, received a six pack for my troubles.

5/16/11 - I'd say the beer has peeked 8-10 weeks after brew day. The bitterness was more than I expected and may have caused a bit of harsher aftertaste that has or is mellowing out as a really good beer. I think either the FWH or bittering hops were a bit much (I expected more malt balance) or the gypsum really brightened up the hops. I expected a shorter aging requirement so perhaps something is amiss if I want to drink it earlier. Next time I either reduce the hops or drop the gypsum, or just expect it to be a punchy west coast amber - the recipe is from Oregon anyway!

 

Fermentation
Primary: 28 days @ 65° F
Tasting Reviews
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