Brewing A HOPPY AMERICAN AMBER ALE with an OVERNIGHT MASH
Channel: TheApartmentBrewer
Date: 2024-03-25

I got nostalgic for the amber ales that used to be more popular a few decades ago, so I decided to brew one for myself! This beer is loaded with West Coast hops and sits somewhere between an Amber Ale and a Red IPA. It has lots of hop flavor and substantial maltiness to balance it out!
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Recipe on Brewfather: https://share.brewfather.app/GxbQX9Om5T57oJ

Recipe for 5 gallons (19 L) , your efficiency may vary: 

"Left on Red"

7.0% ABV          37 IBU

11 lb Rahr Pale Malt (77.9%)
2 lb BestMalz Red-X (14.2%)
1 lb Briess Special Roast (7.1%)
2 oz Briess Chocolate Malt (0.9%)

Mash: 
Single Infusion mash at 152 F (67 C) overnight

Water (ppm): Ca: 125, Mg 10, Na 32, Cl 130, SO4 194, HCO3 43
Add to 8 gal (30 L) RO water: 2g NaCl, 8g Gypsum, 3g Epsom, 5g CaCl2

60 min boil: 
60 min - 0.5 oz (14g) Chinook (12.7% AA) (20 IBU)
10 min - 0.5 oz (14g) each Cascade (6.4% AA), Centennial (8.4% AA) and Columbus (15.1% AA) (17 IBU)
0 min - 0.5 oz (14g) each Cascade (6.4% AA), Centennial (8.4% AA) and Columbus (15.1% AA) (0 IBU)
Dry hop with 2 oz (56g) Cascade after primary fermentation is complete.

OG: 1.065

Yeast: Escarpment Labs House Ale

Ferment for 1-2 weeks at 65 F (18 C). Dry hop when fermentation is complete with 2 oz Cascade.

FG: 1.012
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0:00 Intro and welcome 
1:15 Recipe
5:37 Brew day
7:36 Fermentation plan
9:30 Fermentation follow-up
10:42 Pour and tasting notes
15:45 Potential Improvements
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