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HG Amber Ale
American Amber Ale • All Grain • 5 gal
An American Amber with plenty of hops but not too bitter.
August 15, 2010 pm 04:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Pale Ale Malt; Dingemans
Pale Ale Malt; Dingemans
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.
- 1 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 1 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.5 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
This was made with home grown hops. It was also dry hopped in primary and seconday 0.5 oz each. Nice rich flavor with plenty of hops but not too bitter.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 14.8 SRM | 10 - 17 | |
| Alcohol: | 5.7% ABV | 4.5% - 6% | |
| Bitterness: | 32.1 IBU | 25 - 40 | |
Discussion
Follow UP after a year
2012-01-02 4:25pm
Could go lighter on the carmel malts. I think a drier yeast would be better too, S-05. Hop flavor was nice but not sharp enough.
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