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PaleFace's Smooth Ale
American Amber Ale • Extract • 5.5 gal
General Brewing Procedures 5 ½ Gallon Batch Extract 1. Pour 4 ½ Gallons of Cold Tap or otherwise Water into preferably an 8 Gallon Pot. 2. Warm Extract in a Warm Water Bath in a separate sink or vessel. 3. Bring Temperature of Water in Pot to 150 Degrees. 4. Ready Grains and Grain Bag. 5. Steep Grains in Pot at 152 Degrees for at least 20 Minutes. 6. Remove Grains and Discard. 7. Bring mixture to Boiling Temperature (212 Degrees). 8. Add warmed Extract while stirring constantly. 9. Bring mixture (Now Wart) to Boiling Temperature (212 Degrees). 10. Start 60 Minute Boil or greater. 11. Add Hops at desired intervals - 60, 30, 15 or One - Minutes as desired. 12. After Boil shut down heat and let rest till steam no longer is readily visible (Could take 20 Minutes or So). 13. Sanitize Fermenter during Rest. 14. Cool Wart as desired (Ice Water Bath or Chiller) to 100 Degrees. 15. Pour cooled wart into Sanitized Fermenter. 16. Bring Fermenter to final location for fermenting. 17. Add 2-Gallons of Cold Refrigerated Water to Wart mixture in Fermenter. 18. Note temperature of mixture – should be about 72 Degrees. 19. Add Temporary Cap to Fermenter till Wart looses foam top. 20. Add Yeast at Approximately 72 Degrees. 21. Add Air Lock and keep in Dark 63-69 Degree environment. 22. Fermentation should begin within 12 Hours. 23. Let Ferment for 7-14 Days or till Bubbling stops and Material drops to the bottom leaving a Semi-Clear Mixture. 24. Transfer to sanitized bottles or Secondary Fermenter as needed. 25. Let condition for Two Weeks. 26. Try some !! The longer it sits - Ideally a Month – The better it gets.
December 5, 2012 am 11:25am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- .25 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. 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 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 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.
- .25 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .25 lbs
Belgian Special B
Belgian Special B
- 6 lbs
CBW® Golden Light Liquid (Malt Extract); Briess
CBW® Golden Light Liquid (Malt Extract); Briess
Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.
- 2.0 lbs
CBW® Rye Liquid (Malt Extract); Briess
CBW® Rye Liquid (Malt Extract); Briess
CBW® Rye extract is 100% pure malt extract made from 100% malt and water. CBW® Rye Extract is used in the production of Roggenbier and other styles of Rye Beer. CBW® Rye Extract is specially formulated to develop an appealing malty, caramel flavor with subtle spicy rye notes. Use alone, with other extracts or with specialty grains to suit your brewing pleasure. Or use in small quantities to add interest and complexity to just about any beer style, from Pale Ales to Stouts.
- .75 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 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Perle - 8.2 AA% pellets; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Will use Safe-ale 05
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: | 1.013 | 1.010 - 1.015 | |
| Color: | 15.7 SRM | 10 - 17 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 28.4 IBU | 25 - 40 | |
Discussion
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