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1970
American Amber Ale • Extract • 5 gal
Unlike 1554, 1970 was a good year for beer. 42 years ago, beer was the only drink. Aroma: Low to moderate hop aroma from dry hopping. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped may be slightly hazy. Flavor: Moderate to high hop flavor. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Overall Impression: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops.
January 30, 2012 pm 01:18pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.00 lbs
2-Row Caramel Malt 40L; Briess
2-Row Caramel Malt 40L; Briess
Sweet, Caramel, Toffee. S 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. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 5.00 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 0.75 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.0 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
- 0.50 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
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: | 13.5 SRM | 10 - 17 | |
| Alcohol: | 5.5% ABV | 4.5% - 6% | |
| Bitterness: | 31.7 IBU | 25 - 40 | |
Discussion
Why the corn sugar?
2012-03-05 10:49pm
Why the corn sugar? Why not up the ABV with more DME? Or is it to sweeten the beer? Just curious. The only beer I remember from the 70's is Schlitz Malt Liquor just cause of the commercials with the bull charging through a wall in a bar and of course sneakin a sip of the old mans Coors or something.
Why the corn sugar?
2012-03-05 10:49pm
Why the corn sugar? Why not up the ABV with more DME? Or is it to sweeten the beer? Just curious. The only beer I remember from the 70's is Schlitz Malt Liquor just cause of the commercials with the bull charging through a wall in a bar and of course sneakin a sip of the old mans Coors or something.
Corn Sugar
2012-03-06 12:43am
I used it to sweeten, no need to raise the ABV, focused on more palatability vs inebriation.
Actual Taste
2012-12-26 11:00pm
Using a trusty taste-ometer graph. Taste is going to slightly hoppy (57% balanced).
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