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'merica 'mber
American Amber Ale • All Grain • 5.25 gal
first attempt at all-grain
August 1, 2014 pm 09:16pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 8 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
- 0.5 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 1.0 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 0.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1.0 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1.0 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.0 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.0 oz
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
mash @ 152 in 3 gallons for 60 minutes. sparge with 5 gallons @168 boil down to 5.25 gallons. ferment @68 for 7-10 days
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 14.8 SRM | 10 - 17 | |
| Alcohol: | 5.1% ABV | 4.5% - 6% | |
| Bitterness: | 34.0 IBU | 25 - 40 | |
Discussion
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