West Coast Blaster - American Amber Ale - 2012 National Homebrew Competition Winner

For 5.5 Gallons (20.82 L)

12.25 lb (5.56 kg) U.K. pale ale malt

1.0 lb (0.45 kg) Munich malt

1.0 lb (0.45 kg) 40° L crystal malt

8.0 oz (227 g) 120° L crystal malt

8.0 oz (227 g) victory malt

3.0 oz (85 g) pale chocolate malt

1.1 oz (31 g) Horizon pellet hops, 13% a.a. (60 min)

1.0 oz (28 g) Cascade pellet hops, 6% a.a. (10 min)

1.0 oz (28 g) Centennial pellet hops, 9% a.a. (10 min)

1.0 oz (28 g) Cascade pellet hops, 6% a.a. (0 min)

1.0 oz (28 g) Centennial pellet hops, 9% a.a. (0 min)

2 vials White Labs WLP001 California ale yeast (1 L starter)

Carbon filtered Round Rock city water

1 tablet WhirlFloc to clarify (10 min)

 

Original Gravity: 1.067

Final Gravity: 1.015

ABV: 6.83%

IBU: 66

SRM: 16

 

Mash at 152° F (67° C) for 60 minutes.  Vorlauf for 10 minutes to clarify wort before running off into kettle.  Boil for 60 minutes adding hops at the appropriate times.  Chill rapidly down to 67° F (19° C).  Oxygenate and pitch yeast starter.  After fermentation, rack to keg and force carbonate to 2.5 volumes.  Pre-boil gravity:  1.042.  Recipe credited to Jamil Zainasheff from Brewing Classic Styles.

Primary fermentation for 10-14 days at 67° F (19° C).

Secondary fermentation for 4 weeks at 40° F (4° C).

Forced CO2 to carbonate (2.5 vol).