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Malty Amber Ale
American Amber Ale • Partial Mash • 6 gal
Mile High Monks
March 23, 2003 pm 03:58pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 6 gal)
- 3 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 3 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 1.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
Chinook - 10.6 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Styrian Goldings - 4.1 AA% whole; boiled 30 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Styrian Goldings - 4.1 AA% whole; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 16.9 SRM | 10 - 17 | |
| Alcohol: | 5.3% ABV | 4.5% - 6% | |
| Bitterness: | 54.4 IBU | 25 - 40 | |
Discussion
Amber
2003-03-24 5:19am
Single infusion mash at 157' for 1 hour. Batch sparge and add DME before boil begins. I was going for a light body, Amber with a lot of malt flavor. 7 day primary at 164', 14 days in secondary at 164', keg and force carbonate at 10 psi for 1 week. Serve at 47'
Amber
2003-04-07 9:55am
This beer is very, VERY, good. It is very malty, smooth and nice hop balance.
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