American Amber Ale All Grain Recipe

This video examines all of the data to help you brew an award winning American Amber Ale recipe. Compiled from 35 award winning American Amber Ale Recipes.
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Now for the recipe:
recipe.brewfather.app/ENjZsQA...

[@christaylor4561]

Great video as always. I’d love to see an ending section to these videos or a follow up where you have brewed the beer and you give your tasting notes, maybe any awards won with this recipe or beer judging notes. Just some thoughts.

[@aarongilling9903]

I truly love how you go thru all of this. It’s pretty neat. Helpful to beginners and pros alike

[@MeanBrews]

I appreciate that!

[@michaelforbes1797]

Great video!

[@ninkasihomebrewer8226]

Thanks for the video 📹 😀

[@JPch108]

Muito bom obrigado Portugal

[@dalejoy193]

Another great recipe shared, thanks for your time to produce.
Have you filmed a brew day or thought about filming your brew day???

[@kevinbrazell3349]

Great video. Thanks

[@MeanBrews]

Thanks Mr. Brazell

[@galzoli]

Thnx for your work, keep up the good job! I got a few questions regarding the recipe (the one at Brewfather):
Mash Water: 6.62 gal, Sparge Water: 1.28 gal / 7.8 gal HLT water, Total Water: 14.42 gal, Boil Volume: 7 gal. I do not understand the Sparge Water quantities . You had prepared 7.8 gal of sparge water, but used only 1.28 gal ? How did you end up with 14.42 gal total water? Could you elaborate, please? You are using Phosphoric Acid 85% in this recipe. You are using this acid most of the time or depends on the beer style?
After adding the hops at the end of the boil, for how long do you keep them at that near by boiling temperature, before starting to cool down the wort?

[@MeanBrews]

I expect you would adjust these for your system. I use phosphoric mostly based upon guidance from others (our taste buds are accustomed to phosphoric due to all the soda drinking we do) I cool down almost immediately

[@galzoli]

@@MeanBrews Acid: interesting. I become curios about the type of acid used in award winning beers, couple of weeks ago, after I visited a craft-breweery and the from the guide's words, it turned out that they use different type of acid for different type of beers. I find it interesting. Palmer's book says citric or lactic acid may change the flavor profile of the beer, but many youtubers disagree it ...hmmm....Regarding the hops@ 0 min: if the wort is cooled down almost immediattelly, that last hop addition is more or less like a dry hope (if it was not filtered). Interesting. Thank you for the answers!

[@melpomenean]

I wonder what about a sorta reverse episode where you look at certain ingredients and see what styles they're doing well in, like say kveik yeasts, or certain hops. Though I imagine you'd probably need more episodes/data done before doing something like that

[@oldcrispiboi]

my man, do you think i can use this gran bill for red ipa? more hops obviously

[@MeanBrews]

I don't see why not

[@davidmercer4679]

I created a recipe very close to this with great results, without charts, overthinking, or scientific analysis. Just make the freakin' beer.

[@MeanBrews]

Sounds great!