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Brady's Angelic Ale - Extract
American Amber Ale • Extract • 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 as well. This is just one easy to drink beautiful amber beer.
May 21, 2003 pm 03:51pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 4 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3 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.
- .25 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 lbs
Candi Sugar Dark
Candi Sugar Dark
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.
- .1 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
Mix extracts and candi sugar in warm water. Bring to a boil and add the hops per the schedule. When the 60 minute boil is finished, cool the wort as quickly as possible, and when it is at 80 degrees pitch the yeast. Ferment between 65 and 70 degrees for one week, then transfer to secondary fermenter and add the dry hops. After two more weeks prime with 1 1/4 cups light dry malt extract and bottle. Bottle condition two to three weeks.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 18.4 SRM | 10 - 17 | |
| Alcohol: | 5.5% ABV | 4.5% - 6% | |
| Bitterness: | 24.7 IBU | 25 - 40 | |
Discussion
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