The following beer recipe is featured in the July/August 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy J.B. Zorn: Featured in the Zymurgy magazine article "Homebrewing, One Spreadsheet at a Time."
This recipe was inspired by visits to West Seattle years ago while my wife and I were still long-distance dating. In true Northwest fashion, it takes a classic style (American amber ale) and bumps up the hop flavor and bitterness. You’ll notice it hits or exceeds the upper limits for BJCP vital statistics for American Amber Ale, landing somewhere between Amber and Red IPA.
The following beer recipe is featured in the July/August 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy J.B. Zorn: Featured in the Zymurgy magazine article "Homebrewing, One Spreadsheet at a Time."
This recipe was inspired by visits to West Seattle years ago while my wife and I were still long-distance dating. In true Northwest fashion, it takes a classic style (American amber ale) and bumps up the hop flavor and bitterness. You’ll notice it hits or exceeds the upper limits for BJCP vital statistics for American Amber Ale, landing somewhere between Amber and Red IPA.
Ingredients:
- MALTS
- 10 lb. (4.54 kg) pale malt
- 2 lb. (907 g) German 6°L Munich malt
- 0.7 lb. (318 g) 40°L crystal malt
- 0.7 lb. (318 g) 80–90°L crystal malt
- 0.5 lb. (227 g) Dingemans Biscuit malt
- 0.1 lb. (45 g) Weyermann CARAFA Type 3 malt
- HOPS
- 1 oz. (28 g) Cascade, 7% a.a. @ 90 min
- 1.5 oz. (43 g) Willamette 4.5% a.a. @ 15 min
- 1.5 oz. (43 g) Cascade, 7% a.a. @ 5 min
- 1 oz. (28 g) Simcoe, 12.7% a.a. @ 0 min
- 1 oz. (28 g) Cascade, 7% a.a., dry hop 5 days
- 0.5 oz. (14 g) Willamette 4.5% a.a., dry hop 5 days
- WATER
- Charcoal-filtered with 1 tsp. each CaCl₂ and CaSO₄
- YEAST
- 2 L starter White Labs WLP007 Dry English Ale Yeast
- ADDITIONAL ITEMS
- 1 tsp. Irish moss @ 15 min.
- Yeast nutrient @ 15 min
Specifications:
Yield: 6 US gal. (22.7 L)
Original Gravity: 1.059 (14.6°P)
Final Gravity: 1.013 (3.3°P)
ABV: 6.30%
IBU: 34
SRM: 15
Efficiency: 75%
Directions:
Mash for 60 minutes at 155°F (68°C) with a mash thickness of 1.33 qt./lb. (2.8 L/kg), followed by a 15-minute mash out at 165°F (64°C). Batch sparge with enough hot water to achieve a pre-boil volume of 7.8 gal. (29.5 L). Boil 90 minutes, adding hops as indicated.
Chill wort to 66°F (19°C), pitch yeast, and ferment at that temperature until specific gravity stabilizes at or near 1.013 (3.3°P). Rack to secondary and add dry hops. Condition 5 days on dry hops before bottling or kegging.
EXTRACT VERSION
Replace the pale malt and Munich malt with 7.5 lb. pale liquid malt extract and 1.5 lb. Munich liquid malt extract. Steep the remaining grains, crushed, for 30 minutes at 155°F (68°C) in 2 gal. (7.6 L) water. Remove the grains and dissolve the extracts completely in the resulting wort. Bring to a boil and proceed as above.
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