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Irish Amber Beer (Like Kilkenny)

Old Ale • Extract • 24 L

September 25, 2002 pm 10:32pm

0.0/5.0 0 ratings

Ingredients (Extract, 24 L)

0.5 kg Crystal Malt 120°L

Crystal Malt 120°L

Pronounced caramel flavor and a red color. For stouts, porters and black beers.
2.6 kg Dry Light Extract

Dry Light Extract

White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
0.2 kg Wheat Flaked

Wheat Flaked

Belgian White Ale(wit), other specialty beers.
0.3 kg White Table Sugar (Sucrose)

White Table Sugar (Sucrose)

Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
0.4 kg Candi Sugar Clear

Candi Sugar Clear

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
56 g Challenger - 7.2 AA% whole; boiled 60 min

Challenger

Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
14 g Fuggle - 4.1 AA% whole; boiled 15 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
1 tsp Irish Moss - (omitted from calculations)

Irish Moss
1 tsp Gypsum - (omitted from calculations)

Gypsum
Danstar CBC-1

Danstar CBC-1

CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. If you are looking at a clean, reproducible, consistent and rapid conditioning process this is the yeast of choice! CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.

Notes

Portare a circa 40° C 6 Lt di acqua e aggiungere i fiocchi, il malto macinato, 0,3 Kg di Estratto di Malto Secco ed il Gypsum. Una volta che il composto è omogeneo portare a 70° per 30 minuti, evitando di superare i 78°. Filtrare il composto con un colino non troppo fitto in una pentola più grande. Risciacquare con altri 6 Lt di acqua tiepida i grani ed aggiungere in pentola. Aggiungere lo zucchero e l’estratto di malto secco. Portare ad ebollizione i 12 Lt di mosto avendo cura di non far attaccare al fondo niente onde evitare sapori di caramello. Dopo 5 minuti di bollitura aggiungere i 56 Gr di Luppolo Challenger. Far bollire 60 minuti, quindi aggiungere il Luppolo Fuggle e l’Irish Moss, fatto rinvenire prima in un bicchiere di acqua tiepida, facendo bollire per altri 15 minuti. Spengere e far raffreddare il più rapidamente possibile fino al raggiungimento dei 20° C. Inserire tutto nel fermentatore filtrando il contenuto della pentola per non aggiungere l’Irish Moss e il Luppolo. Aggiungere quindi il lievito riattivato una 30ina di minuti prima in acqua tiepida con l’aggiunta di 2 cucchiani di zucchero. Far fermentare una settimana nel primo fermentatore e un’altra settimana nel secondo fermentatore. Per il priming far sciogliere 100 Gr di zucchero in 0,25 Lt di acqua e far bollire 5 minuti, quindi dopo averla raffreddata aggiungerla al fermentatore mescolando senza ossigenare.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: A - Old Ale

		Range for this Style
Original Gravity:	1.057	1.060 - 1.090
Terminal Gravity:	1.014	1.015 - 1.022
Color:	15.3 SRM	10 - 22
Alcohol:	5.5% ABV	6% - 9%
Bitterness:	39.8 IBU	30 - 60

	Apparent	Real
Original Extract:	13.94 P	13.94 P
Terminal Extract:	3.69 P	5.64 P
Attenuation:	73.5%	59.6%
	% by Volume	% by Weight
Alcohol:	5.5%	4.3%

	Weight	Calories
Alcohol:	15.6 g	107.6
Carbs:	19.9 g	75.7
Protein:	1.4 g	5.6
		Total Calories
		188.9

	Quantity	Boiled	Proportion	Bitterness	Utilization
Challenger (7.2%) Challenger Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.	56 g	60 min
Fuggle (4.1%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	14 g	15 min

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Recipe Search

Products

Irish Amber Beer (Like Kilkenny)

Ingredients (Extract, 24 L)

Crystal Malt 120°L

Dry Light Extract

Wheat Flaked

White Table Sugar (Sucrose)

Candi Sugar Clear

Challenger

Fuggle

Irish Moss

Gypsum

Danstar CBC-1

Notes

Style (BJCP)

Analysis

Fermentables

Crystal Malt 120°L

Dry Light Extract

Wheat Flaked

White Table Sugar (Sucrose)

Candi Sugar Clear

Hops

Challenger

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
Crystal Malt 120°L Crystal Malt 120°L Pronounced caramel flavor and a red color. For stouts, porters and black beers.	0.5 kg
Dry Light Extract Dry Light Extract White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.	2.6 kg
Wheat Flaked Wheat Flaked Belgian White Ale(wit), other specialty beers.	0.2 kg
White Table Sugar (Sucrose) White Table Sugar (Sucrose) Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.	0.3 kg
Candi Sugar Clear Candi Sugar Clear Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.	0.4 kg

Recipe Search

Products

Irish Amber Beer (Like Kilkenny)

Ingredients (Extract, 24 L)

Crystal Malt 120°L

Dry Light Extract

Wheat Flaked

White Table Sugar (Sucrose)

Candi Sugar Clear

Challenger

Fuggle

Irish Moss

Gypsum

Danstar CBC-1

Notes

Style (BJCP)

Analysis

Fermentables

Crystal Malt 120°L

Dry Light Extract

Wheat Flaked

White Table Sugar (Sucrose)

Candi Sugar Clear

Hops

Challenger

Fuggle

Discussion

Post a Comment

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Recently Reviewed