A.A. Meeting

an All Grain American Amber Ale by Shut Up And Drink! Brewery


Amount Fermentable Maltster Use PPG Color
8.0 lb
American 2-Row
Rahr 76 % Mash 38 1 °L
1.0 lb
Munich Malt 10L
Briess 9 % Mash 35 10 °L
1.0 lb
Weyermann® 9 % Mash 35 45 °L
0.5 lb
2-Row Caramel Malt 40L
Briess 4 % Mash 34 40 °L


Amount Hop Time Use Form AA
0.75 oz Magnum (US) 60 min Boil Pellet 13.0%
0.5 oz Cascade (US) 5 min Boil Pellet 5.8%
0.5 oz Cascade (US) 7 days Dry Hop Pellet 5.8%
0.5 oz Simcoe (US) 7 days Dry Hop Pellet 13.0%


Name Lab/Product Attenuation
Safale S-04 Fermentis S-04 70.0%


Somehow missing 3 pieces on my manifold, had to use rubberbands and aluminum foil to repair it.

Mashed at 154

Preboil Grav: 48

Postboil Grav: 49

Postboil Volume: 5.75

Fermented at 63 and after 3 days primary ferm was complete but had a slight sour smell and slight sour taste on the backend. Hoping this clears up. No way it was an infection after only 3 days.

Sourness is gone but the batch is infected. It tastes fine so I kegged it and will just drink quickly.

OG: 49 FG: 13 ABV: 4.8%

Brewed Aug 10, 2012


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Feature Summary

  • Private Recipes
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  • Multiple IBU Formulas
  • Multiple Equipment Profiles
  • Hop Substitutions
  • Pro Forums
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