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Fat B****** (0814)
American Amber Ale • Partial Mash • 5 gal
Nice nutty taste. Best served at about 50-55o and gets better the warmer it gets.
October 17, 2005 pm 03:39pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 2 lbs
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 lbs
Belgian Special B
Belgian Special B
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 6 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 1 oz
Northern Brewer - 9.5 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Saaz - 5.0 AA% whole; boiled 8 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Cascade - 6.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Washed 125ml yeast
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.015 | |
| Color: | 22.2 SRM | 10 - 17 | |
| Alcohol: | 6.1% ABV | 4.5% - 6% | |
| Bitterness: | 38.6 IBU | 25 - 40 | |
Discussion
Great recipe for extract brewers
2006-10-17 12:28pm
Nice brew with a fare amount of complexity.
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