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Link XFL Amber Ale
American Pale Ale • Extract • 5 gal
JF_GRIND,This is my second time brewing this beer and I have had a chance to improve on it. Unlike the XFL football league that turned out to be a one shot deal.
December 23, 2001 pm 05:21pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 3.5 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 3 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.
- 1 oz
Willamette - 4.8 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Willamette - 4.8 AA% pellets; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Cascade - 5.8 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.8 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.0 tbsp
Irish moss - (omitted from calculations)
Irish moss
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
Heat 1 gallon of water to 165 degrees. Crack grains and mash in for 1/2 hour. Then add second gallon of water let grains seep one hour holding mash at 154 degrees. Run off, sparge with one gallon at 168 degrees. Add malts (liquid & extract) to kettle and bring to a boil. Total boil is 60 minutes. Add irish moss for final 10 minutes of boil. FERMENTATION Primary fermentation in 5.5 gallon between 65 - 70 degrees for seven days. Dry hop with final 1 ounce of Cascade hops for final week in second fermentation. Rack to 6.5 (glass) secondary fermentation 65 - 70 degrees for two weeks. Prime 3 ounces of corn sugar and bottle. Bottle condition for three weeks at 55 degrees.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 14.0 SRM | 5 - 14 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 29.7 IBU | 30 - 45 | |
Discussion
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