
Fitz's Irish Red
American Amber Ale • Extract • 5 gal
I need to give this one a try this weekend.
May 6, 2003 am 03:39am
Ingredients (Extract, 5 gal)
- 7.03 lbs
German Light Crystal
German Light Crystal
- 0.15 lbs
German Light Crystal
German Light Crystal
- 3.00 lbs
German Dark Crystal
German Dark Crystal
- 1.2 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.50 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.50 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.051 | 1.045 - 1.060 | ![]() |
Terminal Gravity: | 1.012 | 1.010 - 1.015 | ![]() |
Color: | 19.4 SRM | 10 - 17 | ![]() |
Alcohol: | 5.1% ABV | 4.5% - 6% | ![]() |
Bitterness: | 32.4 IBU | 25 - 40 | ![]() |