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Hilltop amber ale
Specialty Beer • All Grain • 10 gal
December 11, 2001 pm 01:12pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 18 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
- 1.5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 2 oz
Northern Brewer - 8.4 AA% pellets; boiled 60 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.
- 1 oz
Cascade - 9.6 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Mash grain @ 156 degrees for 60 minutes Sparge with 185 degree strike water to obtain 12.5 gallons Boil for 60 minutes adding hops to recipe Pitch yeast when wort is 70 degrees. Primary for 6 days then secondary for 7 days. Crash cool in secondary for last 3 days. Keg and enjoy...awesome!
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 11.9 SRM | 1 - 50 | |
| Alcohol: | 5.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 47.4 IBU | 0 - 100 | |
Discussion
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