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McBoylsons Amber Ale
American Amber Ale • Extract • 5 gal
i think we messed up, our o.g. was 1.045....an entire ten points less than B.T. estimated....still, should come out nice....smells great!
December 17, 2007 am 09:29am
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Ingredients (Extract, 5 gal)
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .50 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 3 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.
- 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 oz
Liberty - 4.0 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Czech Saaz - 5.0 AA% whole; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
the yeasts we used are not listed here....we blended Safbrew t-58 and Brewferm Lager...along with about 3 teaspoons of yeast nutrient. we did a mini-mash on the stove-top, with the vienna and caramel malts, along with a piece of whole wheat toast (i've heard good things about doing that....we'll see how it comes out)
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 11.0 SRM | 10 - 17 | |
| Alcohol: | 5.5% ABV | 4.5% - 6% | |
| Bitterness: | 21.7 IBU | 25 - 40 | |
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