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Kingston Amber Ale (ca. 1830)
Specialty Beer • All Grain • 1.20 gal
Historical Beer. Recipe is for 1 UK gallon. Scale up as needed
May 23, 2008 pm 01:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 1.20 gal)
- 1.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.5 lbs
English Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- .13 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .75 oz
Fuggle - 4.8 AA% whole; boiled 90 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 WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
produce a stiff mash at 66°C (150°F). Maintain 66±1°C (150±2°F) for three hours then raise the temperature to 77°C (170°F) for 30 minutes. Sparge slowly with water at 82-85°C (180-185°F) to obtain the required volume. Boil with hops for 1 ½ hours. Cool. Strain and rinse the hops. Adapted from Country Beermaker / Old British Beers. Mature for at least 4 months.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 27.5 SRM | 1 - 50 | |
| Alcohol: | 6.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 74.9 IBU | 0 - 100 | |
Discussion
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