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3 pint amber
American Amber Ale • Partial Mash • 5 gal
brewed 8/17/5
May 22, 2005 am 11:00am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 5 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.
- .5 oz
Columbus - 16.6 AA% whole; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
Cascade - 5.2 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Columbus - 16.6 AA% whole; boiled 2 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
2 oz crystal dry hop
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 15.5 SRM | 10 - 17 | |
| Alcohol: | 4.9% ABV | 4.5% - 6% | |
| Bitterness: | 41.3 IBU | 25 - 40 | |
Discussion
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