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flatbelly
American Amber Ale • All Grain • 5 gal
just made this one,im new to homebrew,just starting out,give me a comment if it looks ok or not? to brew,thanks...
February 24, 2011 pm 11:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.00 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
- 4.00 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.
- 0.50 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.50 lbs
Amber Malt; Pauls Malt
Amber Malt; Pauls Malt
Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.
- 0.25 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 0.35 lbs
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- 0.50 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 0.50 lbs
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.0 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Chinook - 13.0 AA% pellets; boiled 1 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
Wyeast 1087 Wyeast Ale Blend
Wyeast 1087 Wyeast Ale Blend
A blend of the best ale strains to provide quick starts, good flavor and good flocculation. The profile of these strains provides a balanced finish for British and American style ales.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 16.5 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 31.5 IBU | 25 - 40 | |
Discussion
The recipe looks pretty good...
2011-02-27 3:35pm
...only the syrup additions might not have as much impact on the flavor as you might hope. In some recipes, syrup additions can bring interesting residual flavors to the beer, but here I suspect they will be overwhelmed by the amber and crystal malts. In particular, the Lyle's syrup is pretty pricey and not likely to leave much residual flavor. A good quality liquid or dried malt extract would provide fermentable sugars at a much lower cost.
My 2 cents
2011-03-02 4:03pm
I would up the base malts and bypass on all the non grain adjuncts IMO Unless you're restricted to mash tun space or you're wanting to incorporate a little maple flavor to the beer. Hop additions look good. Good luck!
muddy/toppoppa
2011-03-03 9:44pm
thanks guys for the info!!
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