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McAmber Ale

American Amber Ale • All Grain • 5.5 gal

dmccrackin

First Try

August 19, 2010 pm 06:35pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

8 lbs Pale Ale Malt; Bairds Malt

Pale Ale Malt; Bairds Malt

Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
1 lbs American Caramel 40°L

American Caramel 40°L

Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
.25 lbs Pale Chocolate Malt; Thomas Fawcett

Pale Chocolate Malt; Thomas Fawcett

Roasted coffee flavor.
.25 lbs Victory® Malt; Briess

Victory® Malt; Briess

Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
.5 lbs Munich Malt; Bairds Malt

Munich Malt; Bairds Malt

This malt is used in the production of dark Dunkel Lagers, which are dark in colour with a brownish tinge. Munich malt is only a part of the grist, along with pale Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, which is kilned in such a way, that modification continues during kilning and very high finishing heats (105 -120°C) are used to produce the characteristic colour and flavour.
1 oz Magnum - 9.0 AA% whole; boiled 45 min

Magnum

Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
2 oz Cascade - 3.0 AA% whole; boiled 20 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
2 oz Cascade - 3.0 AA% whole; boiled 1 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
Wyeast 1028 London Ale™

Wyeast 1028 London Ale™

Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

Mash at 152. Brewed 8/19/10. O.G. 1.053. Pitched 1 cup 4 day slurry. 2oz CTZ dry hop 1 week.

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

		Range for this Style
Original Gravity:	1.054	1.045 - 1.060
Terminal Gravity:	1.012	1.010 - 1.015
Color:	14.8 SRM	10 - 17
Alcohol:	5.5% ABV	4.5% - 6%
Bitterness:	38.5 IBU	25 - 40

	Apparent	Real
Original Extract:	13.34 P	13.34 P
Terminal Extract:	3.18 P	5.10 P
Attenuation:	76.2%	61.8%
	% by Volume	% by Weight
Alcohol:	5.5%	4.3%

	Weight	Calories
Alcohol:	15.4 g	106.2
Carbs:	18.0 g	68.3
Protein:	1.3 g	5.0
		Total Calories
		179.5

Fermentables

Total: 10.00 lbs

Efficiency: 84%

	Quantity	Proportion	Gravity	Color
Pale Ale Malt Pale Ale Malt; Bairds Malt Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.	8 lbs
American Caramel 40°L American Caramel 40°L Provides color, a unique flavor, body, and contributes to foam retention and beer stability.	1 lbs
Pale Chocolate Malt Pale Chocolate Malt; Thomas Fawcett Roasted coffee flavor.	.25 lbs
Victory® Malt Victory® Malt; Briess Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	.25 lbs
Munich Malt Munich Malt; Bairds Malt This malt is used in the production of dark Dunkel Lagers, which are dark in colour with a brownish tinge. Munich malt is only a part of the grist, along with pale Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, which is kilned in such a way, that modification continues during kilning and very high finishing heats (105 -120°C) are used to produce the characteristic colour and flavour.	.5 lbs

	Quantity	Boiled
Magnum (9%) Magnum Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.	1 oz	45 min
Cascade (3%) Cascade Spicy with citrus notes. Slightly grapefruity.	2 oz	20 min
Cascade (3%) Cascade Spicy with citrus notes. Slightly grapefruity.	2 oz	1 min

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Recipe Search

Products

McAmber Ale

Ingredients (All Grain, 5.5 gal)

Pale Ale Malt; Bairds Malt

American Caramel 40°L

Pale Chocolate Malt; Thomas Fawcett

Victory® Malt; Briess

Munich Malt; Bairds Malt

Magnum

Cascade

Cascade

Wyeast 1028 London Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

American Caramel 40°L

Pale Chocolate Malt; Thomas Fawcett

Victory® Malt; Briess

Munich Malt; Bairds Malt

Hops

Magnum

Cascade

Cascade

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

McAmber Ale

Ingredients (All Grain, 5.5 gal)

Pale Ale Malt; Bairds Malt

American Caramel 40°L

Pale Chocolate Malt; Thomas Fawcett

Victory® Malt; Briess

Munich Malt; Bairds Malt

Magnum

Cascade

Cascade

Wyeast 1028 London Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

American Caramel 40°L

Pale Chocolate Malt; Thomas Fawcett

Victory® Malt; Briess

Munich Malt; Bairds Malt

Hops

Magnum

Cascade

Cascade

Discussion

Post a Comment

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