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Oakley's Dream

Oakley's Dream

American Amber Ale • Extract • 5 gal

Dewey

Dry hopped american amber

December 10, 2007 pm 08:33pm

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 0.7 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 0.5 lbs Weyermann CaraAmber®; Weyermann

    Weyermann CaraAmber®; Weyermann

    Bock Beer, Dunkel Ale, Brown Ale , Red Lager, Amber Ale, Amber Lager

  • 0.5 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 6.6 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.

  • 1.7 oz Cascade - 6.0 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1.0 oz Mt. Hood - 4.8 AA% pellets; boiled 2 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 0.7 oz Cascade - 6.0 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

Steep crushed malts in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add malt powder and bring to a boil. Add Cascade (bittering) hops, Irish moss and boil for 60 minutes. Add Mt. Hood hops (aroma) for the last 2 minutes of the boil. When done boiling, remove hops and cool wort quickly. Transfer to 6.5 gallon glass carboy and add water to gallons. When wort is approximately 80º, aerate the beer and pitch the yeast. Allow the beer to cool over the next few hours to 68º-70º, and ferment for 10 to 14 days. Add the 0.7 oz of Cascade (6 IBU) pellets to dry hop your beer for about 5 –7 days, then bottle the beer. Notes (10/6/2007) Primary Fermentation in Plastic Bucket: 13 days --Took a full 36 hrs to get fermentation going --Yeast packet did not get very big --Pitched yeast at too high temp?? Do not think so... --Pitched yeast at too low temp?? Maybe --Temperature did get high for a day or two then got really cold here so temp drop < 60F...maybe contributing to higher S.G. than expected...maybe fermentation will start again since transfered to secondary --Dry hopped when transfered to secondary carboy (glass) --S.G. 1.019-1.020 Tasted sample of beer...I like it very much --not estery aftertaste --not hoppy but dry hop will change it but hopefully not too much --color was good...less than "Courtney's Crush" as expected...light amber color...clearer than "Courtney's Crush" as well.

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.061 1.045 - 1.060
Terminal Gravity: 1.014 1.010 - 1.015
Color: 13.5 SRM 10 - 17
Alcohol: 6.1% ABV 4.5% - 6%
Bitterness: 42.1 IBU 25 - 40

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