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Galt's Boston Ale Clone
American Amber Ale • All Grain • 5 gal
Just trying to make something special.
March 7, 2006 pm 05:24pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1/3 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1/4 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1/4 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1/4 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 1/2 oz
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP029 German Ale/Kölsch
White Labs WLP029 German Ale/Kölsch
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age a
Notes
I am using the Kolshe yeast because I have it already on hand. Plus, it's a clean fermenter with a slightly fruity flavor described by the Sam Adams website; and the site calls for a cold conditioning (in the stock ale tradition), so I believe the yeast is a good fit. For the hop additions, I am actually using an equal mixture of the three hops for all three additions to add depth....Plus I am goint to use a mild dry hop with all three hops.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 9.7 SRM | 10 - 17 | |
| Alcohol: | 5.7% ABV | 4.5% - 6% | |
| Bitterness: | 36.5 IBU | 25 - 40 | |
Discussion
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