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Hanna's Gone Away Amber
American Amber Ale • Extract • 5 gal
Hanna's passed. Time to brew a refreshing amber ale for fall ...
September 6, 2008 pm 08:29pm
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1 lbs
English Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .3 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .3 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 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 oz
Target - 10.0 AA% pellets; boiled 50 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1 oz
Cascade - 5.5 AA% whole; boiled 25 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Centennial - 9.1 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centenniel hops pellets -dry hopped in 2ndry - (omitted from calculations)
Centenniel hops pellets -dry hopped in 2ndry
- 1 tsp
Whirfloc tablet at -15 mins - (omitted from calculations)
Whirfloc tablet at -15 mins
-
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 storm has passed. It's time to brew a hoppy amber for guzzling after fall leaf raking...
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: | 14.5 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 44.5 IBU | 25 - 40 | |
Discussion
EXCELLENT Amber
2008-10-30 10:24pm
I am not a true Amber fan, but this baby is top notch. I used a full ounce of Centenniel pellets in a weighted sack to dry hop for about 12 days. The aroma is splendid, and when refrigerated for a few days it is an exceptionally clean gulper with great body and a dry finish.
Amazing Amber - Mouth-Watering!
2008-12-15 9:15am
This ale has aged very well and is in peak form! Excellent aroma that lingers well past the pour. CLean and thirst-quenching, yet full in body with hints of caramel. A crisp, slightly tangy bitter finish that is not tongue-curling - I am quite proud of this one!
Outrageously Tasty Amber!
2009-01-05 5:00pm
This baby keeps on going - a truly remarkable amber. Wonderful aroma - green and fresh. The first gulp is quenching yet hefty enough to carry the hops. Wonderful clean mouthfeel, with caramel notes as it finishes. A beauty that continues to impress me.
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