Comments on: American Amber Ale http://blog.ajmartinez.com/2010/01/31/american-amber-ale/ my life, my thoughts, my world. Thu, 29 Jul 2010 01:01:44 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Mike http://blog.ajmartinez.com/2010/01/31/american-amber-ale/comment-page-1/#comment-4704 Mike Wed, 03 Feb 2010 22:45:59 +0000 http://blog.ajmartinez.com/?p=742#comment-4704 So I'm looking at your recipe in my beer calculus software and it has your OG being at almost 1.070, which also seems to fall outside of the style guidelines. In my opinion, who cares unless you are really going for style over flavor. However the interesting thing I saw as well is that the software predicts your brew at a FG of 1.017 putting you at about 7% ABV. Your numbers don't match completely but the ratio is still there. I would say that you are seeing crazy fermentation and ABV so soon because of the extra malt extracts that went in along with all of that yeast nutrient. I've never used a nutrient so I am assuming it speeds things up a little bit. Plus, most of the conversion of sugars happens in the first 96 hours after the yeast actually starts going. It slowly fades off and the difference gets smaller and smaller as time goes by. I'd say you are going to have yourself a delicious brew when its done. It may be a little sweeter than what you are expecting, prolly more like a Bock of sorts. Let me know how it turns out though! So I’m looking at your recipe in my beer calculus software and it has your OG being at almost 1.070, which also seems to fall outside of the style guidelines. In my opinion, who cares unless you are really going for style over flavor.

However the interesting thing I saw as well is that the software predicts your brew at a FG of 1.017 putting you at about 7% ABV. Your numbers don’t match completely but the ratio is still there.

I would say that you are seeing crazy fermentation and ABV so soon because of the extra malt extracts that went in along with all of that yeast nutrient. I’ve never used a nutrient so I am assuming it speeds things up a little bit.

Plus, most of the conversion of sugars happens in the first 96 hours after the yeast actually starts going. It slowly fades off and the difference gets smaller and smaller as time goes by.

I’d say you are going to have yourself a delicious brew when its done. It may be a little sweeter than what you are expecting, prolly more like a Bock of sorts.

Let me know how it turns out though!

]]> By: melissa http://blog.ajmartinez.com/2010/01/31/american-amber-ale/comment-page-1/#comment-4576 melissa Mon, 01 Feb 2010 05:31:06 +0000 http://blog.ajmartinez.com/?p=742#comment-4576 Looks gorgeous. A great choice for your first 5-gallon brew--everyone likes amber ale. Looks gorgeous. A great choice for your first 5-gallon brew–everyone likes amber ale.

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