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IMB North American Amber
Specialty Beer • All Grain • 5 gal
February 26, 2002 am 09:53am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 1/3 oz
Cascade - 4.0 AA% pellets; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Saaz - 4.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
This recipe is designed to approximate one of my favorites---Alaskan Amber Ale. The target gravities, hop selection and IBUs are accurate. (As an alternative, increase Saaz to 2 oz and add to the mash instead of the 1 oz for 15 min)Mash 7.5 lbs. pale malt plus the crystals (as above) and in 12 quarts water at 152° F. Sparge with 15 quarts at 168° F. Bring to a boil, add Cascade hops. Boil 45 minutes, add Saaz hops, boil additional 15 minutes and reduce wort volume to 6.25 gallons.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.008 | 0.995 - 1.035 | |
| Color: | 15.4 SRM | 1 - 50 | |
| Alcohol: | 5.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 27.6 IBU | 0 - 100 | |
Discussion
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