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easter ale
American Amber Ale • Extract • 5 gal
ingredients off the top of my head
April 10, 2004 pm 08:03pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 4 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 6.6 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.
- 1 oz
Target - 10.0 AA% whole; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1 oz
Fuggle - 5.0 AA% whole; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
gupsum - (omitted from calculations)
gupsum
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.020 | 1.010 - 1.015 | |
| Color: | 11.1 SRM | 10 - 17 | |
| Alcohol: | 8.5% ABV | 4.5% - 6% | |
| Bitterness: | 20.4 IBU | 25 - 40 | |
Discussion
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