Products
$35.00 USD
Jeremiah Red Clone
Old Ale • All Grain • 4 gal
mashed at 15min@122:60min@153:10min@170
April 4, 2009 09:42am
0.0/5.0 0 ratings
Ingredients (All Grain, 4 gal)
- 8 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
- .10 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 oz
Northern Brewer -7.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
-
White LabsWLP004Irish Stout
White LabsWLP004Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 19 -Strong Ale
Subcategory: A -Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.060 -1.090 |  |
| Terminal Gravity: | 1.015 | 1.015 -1.022 | |
| Color: | 19.5 SRM | 10 -22 | |
| Alcohol: | 7.3% ABV | 6% -9% | |
| Bitterness: | 42.1 IBU | 30 -60 | |
Discussion
Jeremiah Red clone
2009-04-16 2:39pm
Ive been trying to clone BJ's jeremiah red for a while - this is the latest batch
Post a Comment
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