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Experiment 7
Specialty Beer • Extract • 6 gal
Be sure to use only the freshest hopps, and non-chlorine water!!!
March 1, 2001 pm 01:09pm
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- .75 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .50 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .125 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .50 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .125 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 8.00 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.
- 1.00 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.00 oz
Fuggle - 4.8 AA% pellets; boiled 45 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .50 oz
Fuggle - 4.8 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .50 oz
Cascade - 5.5 AA% pellets; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.00 oz
East Kent Goldings - 5.0 AA% whole; boiled 0 min
East Kent Goldings
Mild, slightly flowery.
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Single step mash, add cracked grains to 2 gallons filtered water, Bring slowly to 170,strain and discard grains, add to wort water.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.017 | 0.995 - 1.035 | |
| Color: | 11.1 SRM | 1 - 50 | |
| Alcohol: | 7.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 19.0 IBU | 0 - 100 | |
Discussion
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