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Robe de Bure ambrée 1
American Amber Ale • Extract • 18 L
Second recipe of the CBB !
December 9, 2005 pm 12:41pm
0.0/5.0 0 ratings
Ingredients (Extract, 18 L)
- 2 kg
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.9 kg
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 24 g
Northern Brewer - 8.0 AA% pellets; 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.
- 13 g
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 13 g
Styrian Goldings - 6.0 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
-
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.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 11.2 SRM | 10 - 17 | |
| Alcohol: | 6.0% ABV | 4.5% - 6% | |
| Bitterness: | 37.1 IBU | 25 - 40 | |
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