Old Grandma's Amber Ale
American Amber Ale • All Grain • 5 gal
by Joe Formanek
May 20, 2005 02:18pm
Ingredients (All Grain, 5 gal)
- 8 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .75 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .125 lbs
Belgian Special B
Belgian Special B
- .5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.5 oz
Centennial -10.0 AA% whole; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.5 oz
Centennial -10.0 AA% whole; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Willamette -5.0 AA% whole; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Centennial -10.0 AA% whole; boiled 10 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centennial -10.0 AA% whole; added dry to secondary fermenter
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1tsp
Irish Moss (15 min) -(omitted from calculations)
Irish Moss (15 min)
-
White LabsWLP002English Ale
White LabsWLP002English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
1 tsp Gypsum Mash: 173F - Mash-in 157F - 60 min until converted 170F - 10 min mash-out 170F - 3 gal sparge Boil: 75 min with hops and Irish Moss additions (15 min.)
Style (BJCP)
Category: 10 -American Ale
Subcategory: B -American Amber Ale
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.068 | 1.045 -1.060 | |
Terminal Gravity: | 1.015 | 1.010 -1.015 | |
Color: | 16.7 SRM | 10 -17 | |
Alcohol: | 6.9% ABV | 4.5% -6% | |
Bitterness: | 34.8 IBU | 25 -40 |
Discussion
Centennial hops
2013-09-27 9:35pm
why are centenial hops repeated twice at 10 mins?