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15 Year Anniversary Amber Ale (previous recipes)

  As of September 2, 2010, the beer model and I have been married 15 years.  After reading the 15th anniversary issue of BYO magazine (yes, coincidentally, BYO started the same year we got married), I thought it would be nice to make a little celebration ale to help mark the occasion.  Of course, I did not think of copying this concept in enough time to have the beer ready for our anniversary, so the first brew day was the weekend before the actual anniversary day.

Here is the current version of the recipe:  15 Year Anniversary Amber Ale

15 Year Amber Ale (AG)  batch 1 --- cost $13.20

American Amber Ale
Batch Size
2.40 gal
All Grain
Boil Size   3.01 gal

Recipe Characteristics

Recipe Gravity
1.051 SG
Estimated FG
1.013 SG
Recipe Bitterness
33.1 IBU (Rager)
Alcohol by Volume
5.01 %
BU : GU   0.646        
Recipe Color
11.3 SRM
Measured OG:    1.050   Measured FG:   1.008
ADF:    84%   Measured ABV:    5.47%


Amount Item Type % or IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 4.76 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.76 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.76 %
4.0 oz Munich Malt (9.0 SRM) Grain 4.76 %
0.25 oz Columbus [14.20 %] (60 min) Hops 33.1 IBU
1.00 oz Crystal [3.50 %] (0 min) Hops -
0.25 tsp Irish Moss (Boil 15.0 min) Misc
0.25 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml] [Cultured] Yeast-Ale

Mash Profile

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 6.56 qt of water at 161.4 F 150.0 F

Batch Sparge Round 1: Sparge with 0.62 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.63 gal of 168.0 F water
Recipe Notes
Make starter 2 days in advance.
Cool to as close to 60 as possible. Control temperature for 2 days and then let it rise in the cooler for another 2 or so. Then, take out of cooler and let it finish up.
Batch prime with 2.25oz table sugar.
Harvest yeast to use in other batches.

Comments 08/27/2010 esheppy
Bought the ingredients yesterday. Made the starter last night. Need to bottle up Mr. Cowboy Gold. Will probably brew this Sunday.
08/29/2010 Brewing Day esheppy
My 3rd all-grain batch. The beer model was the assistant brewer on this one. I think I arranged the tun's stainless steal tube in such a way that the flow could not come out, because nothing did. Ended up using a grain bag. Had to adjust with a couple oz LME to get up to the pre-boil gravity. Think it will turn out ok, though.
Tuke up to 70 today. Fermentation already seems to be slowing down, so I think it will be ok.
Went ahead and moved out of cooler.
Took a sample for a hydrometer reading. 1.012. Very cloudy, though. Taste was good, but might be a bit bitter and hoppy for the beer model. 
Because of the cloudiness of the sample yesterday, decided to "cold crash" in my fermentation cooler with 2 gallons of ice.
09/14/2010 esheppy
Bottled up with 2.25oz sugar in a cup of water. Very tasty sample. Might be a bit hoppy for the beer model, but I think it would not be out of the realm of possibility that this will turn out how she likes it. 18 12oz bottles and 2 1 liter bottles. Harvested the yeast.
09/29/2010 esheppy
A couple in the fridge; the rest in the conditioning cooler. Will probably try a couple this weekend.
10/01/2010 esheppy
Tried the LB and the BM got a sample bottle too. I am very pleased with this beer. The color is a very nice light amber / almost gold. There is just a touch of fruityness. The biscuit comes through nicely. Has a beautiful slightly floral aroma ... very nice. Great head. Nice lacing. Great beer.delete
10/07/2010 esheppy
Put some more in the beer fridge. Don't know if I'll drink any this weekend, or let them chill a bit longer.
Had one to take the beer picture. Still very good. Nice combination of crystals.
01/09/2011 Brew Day! Screwy Brewer
I really like the design layout of your site, it's awesome. The recipes look like the makings of some fine ales, I've used the Munich in several recipes myself and have been curious to include the Biscuit to taste its impact as well. Someday I'd like to pick your brain on the yeast harvesting, mainly how you do it, I'm racking 5 batches to secondaries this weekend and it's killing me to keep tossing out the yeast.

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