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Brady's Angelic Ale - All Grain
American Amber Ale • All Grain • 5 gal
This classic American amber ale utilizes the fantastic East Kent Goldings and noble Spalt hops for an incredible hop aroma and flavor. The Maris Otter malt gives this ale a very unique malt flavor. This is just one easy to drink beautiful amber beer.
May 20, 2003 pm 02:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 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.
- 2 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 1 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .5 lbs
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.
- .25 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .15 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .10 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
Spalt Spalter - 4.8 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Mash the grains at 150 degrees for 60 minutes. Sparge with 160 degree water, add the candi sugar before heating the wort to avoid scorching. I usually add the boiling hops as I am sparging, as this seems to bring more flavor into the finished beer. Total boil time is 60 minutes. After boil cool wort as quickly as possible, when it is down to 70 - 75 degrees pitch yeast. Ferment between 65 - 73 degrees for one week, then transfer into secondary and add the dry hops. Keep in secondary for another 10 - 14 days. Prime with 3/4 cup corn sugar and bottle. Allow to bottle condition for 10 - 14 days, and enjoy.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 17.5 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 24.6 IBU | 25 - 40 | |
Discussion
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