Recipe does not conform to the American Amber Ale style.
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
|8.0 lb||American 2-Row||Rahr||Mash||38||1 °L|
|1.0 lb||Munich Malt 10L||Briess||Mash||35||10 °L|
|1.0 lb||CARAMUNICH® II||Weyermann®||Mash||35||45 °L|
|0.5 lb||2-Row Caramel Malt 40L||Briess||Mash||34||40 °L|
|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||Simcoe (US)||7 days||Dry Hop||Pellet||13.0%|
|0.5 oz||Cascade (US)||7 days||Dry Hop||Pellet||5.8%|
|Safale S-04||Fermentis S-04||70.0%|