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UnCommon (Valor)

UnCommon (Valor)

American Amber Ale • Extract • 5 gal

Farmington

/

July 1, 2011 pm 10:17pm

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 1 lbs Carastan® Malt; Bairds Malt

    Carastan® Malt; Bairds Malt

    A British pale, brown-colored, crystal malt with a caramel/toffee flavor and hints of toasted bread.

  • .1 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • .1 lbs Kiln Coffee Malt; Malteries Franco-Belges

    Kiln Coffee Malt; Malteries Franco-Belges

    This malt is obtained by a strong torrification process of normally kilned malts originating from selected barleys. This malt reinforces the taste and mellow flavor of the beer. It also reinforces the color of the beer, but does not color the foam.

  • .1 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .2 lbs Caramel Malt 120L (Organic); Breiss

    Caramel Malt 120L (Organic); Breiss

    USDA Organic, 100% Organic. Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 6 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • .4 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .6 oz Warrior® - 17.2 AA% pellets; boiled 45 min

    Warrior®

    New hop with much potential. Very stable.

  • .5 oz Northern Brewer - 9.4 AA% pellets; boiled 30 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.

  • .5 oz Northern Brewer - 9.4 AA% pellets; boiled 10 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.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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.

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.052 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 18.6 SRM 10 - 17
Alcohol: 5.3% ABV 4.5% - 6%
Bitterness: 55.3 IBU 25 - 40

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