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458 Wedding Amber
American Amber Ale • Partial Mash • 3 gal
458 Brewery Amber Ale
June 5, 2007 am 12:06am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 3 gal)
- 4 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
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .3 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 3.3 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.
- 1.25 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1 oz
Cascade - 6.9 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.5 oz
Czech Saaz - 3.5 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Liberty - 4.0 AA% pellets; boiled 5 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 tbsp
Irish moss - (omitted from calculations)
Irish moss
-
White Labs WLP060 American Ale Yeast Blend
White Labs WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Notes
Mash in at 132F and rest at 122 for 30 minutes. Rest for 20 minutes at 150F. Rest for 20 minutes at 158F Mash out and lauter. Additives: Corriander and irish moss added with 20 minutes left in the boil. DME, LME, and bitter orange peel added with 15 minutes left in the boil. Honey added with 1 minute left.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.102 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.023 | 1.010 - 1.015 | |
| Color: | 15.9 SRM | 10 - 17 | |
| Alcohol: | 10.5% ABV | 4.5% - 6% | |
| Bitterness: | 57.0 IBU | 25 - 40 | |
Discussion
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