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Caramel Amber Ale
American Amber Ale • All Grain • 38 L
Designed to give the complexity of a good pale ale, but to use up a couple sacks of caramel I have in the basement ;) I like to add bittering hops to the first wort as it drains, and also to add half of the finish hops (1 minute hops) as mash hops. It does change the aroma and flavor and is worth experimenting with.
March 23, 2004 pm 05:16pm
0.0/5.0 0 ratings
Ingredients (All Grain, 38 L)
- 7.0 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 kg
American Caramel 30°L
American Caramel 30°L
Provides color, body, and contributes to foam retention and beer stability.
- 1.5 kg
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 0.5 kg
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 1 kg
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- 42 g
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 56 g
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 14 g
Centennial - 10.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 tbsp
irish moss - (omitted from calculations)
irish moss
-
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.
Notes
single infusion at 65C/148F to shoot for better attenuation despite the high percentage of caramel malts. I use liquid maltose from local hb supplier in place of rice syrup, gives a nice nuttiness. Efficiency lowered (62%)for batch sparging.
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: | 17.4 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 37.2 IBU | 25 - 40 | |
Discussion
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