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rixie bixie american red ale
American Brown Ale • Extract • 5.33 gal
January 3, 2002 pm 03:56pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- .5 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 3.3 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.
- 3 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1.5 oz
Willamette - 5.0 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
- .5 oz
Mt. Hood - 5.0 AA% pellets; boiled 25 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .5 oz
Mt. Hood - 5.0 AA% pellets; boiled 2 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .5 oz
Willamette - 5.0 AA% pellets; boiled 2 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/4 tsp
irish moss - (omitted from calculations)
irish moss
- 1.25 lb
Lt DME(priming), CUPS - (omitted from calculations)
Lt DME(priming), CUPS
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Notes
steep cracked grains in 1 gallon water at 152 degrees 30 minutes, sparge with 1 qt at 165 degrees. bring boil to 3 gallons after adding extracts. bring cooled wort to 5 1/3 gallons before pitching yeast.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.016 | |
| Color: | 16.5 SRM | 18 - 35 | |
| Alcohol: | 5.1% ABV | 4.3% - 6.2% | |
| Bitterness: | 35.1 IBU | 20 - 40 | |
Discussion
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