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Spelt ale
Specialty Beer • All Grain • 5 L
This is my first time using Spelt maltwhich I have malted in my basement.
March 25, 2001 am 04:50am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 L)
- .5 kg
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .25 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .25 kg
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 5 g
Willamette - 5.0 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 5 g
Mt. Hood - 5.0 AA% whole; boiled 30 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 5 g
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 kg
malted spelt - (omitted from calculations)
malted spelt
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.039 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 12.4 SRM | 1 - 50 | |
| Alcohol: | 4.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 29.0 IBU | 0 - 100 | |
Discussion
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