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Red Zepplin
American Amber Ale • Extract • 5 gal
March 18, 2002 pm 07:42pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 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.
- 7 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 10 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 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Notes
Some tweaking on an amber recipe that turned out quite well. Steep grains in 2 gallons for 30 minutes, rinse with one gallon, then remove. Add extract, bring to a boil, then add first hops. At 45 minutes add second hops, and Irish Moss. Cool and pitch yeast. Primary for one week, secondary for one week, then bottle with priming sugar. This beer was good after three weeks in the bottle. Finished color was a beatiful deep brown-red color. Was even better after 8 weeks. Very simple recipe for a malty , not too hoppy, amber type ale.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 16.7 SRM | 10 - 17 | |
| Alcohol: | 5.5% ABV | 4.5% - 6% | |
| Bitterness: | 37.6 IBU | 25 - 40 | |
Discussion
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