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Alaskan Amber Clone
American Amber Ale • Extract • 5 gal
Better than the original and the original was great
April 6, 2008 pm 09:23pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 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
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 5 lbs
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.
- 1.25 oz
Cascade - 4.9 AA% pellets; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.25 oz
Saaz - 4.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Notes
Damn good clone of a fine Microbrew. I think it actually might taste better than the original 1. Steep pale and crystal malts in 2.5 gallons at 150 f for 45 minutes. 2. Remove grains and add DME 3. Bring to a boil and add Cascade Hops for 45 minutes. 4. Add Saaz Hops an boil for an additional 15 minutes. 5. Cool to 68 f top up to 5 gallons in primary fermenter and pitch yeast. 6. Ferment in primary for 10 days 7. Rack to secondary and condition cold for 15 days at 40 f. 8. Prime with 7/8c cups of DME botle and condition at 50f cellar temp. for 2 weeks. Enjoy.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 11.6 SRM | 10 - 17 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 31.9 IBU | 25 - 40 | |
Discussion
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