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boreale
American Amber Ale • All Grain • 18.93 L
Boreale rousse
September 18, 2008 pm 12:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 3.8 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .15 kg
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .05 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .15 kg
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 12.76 g
Chinook - 12.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 5.67 g
Cascade - 5.3 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 8.52 g
Willamette - 6.0 AA% whole; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 13.9 SRM | 10 - 17 | |
| Alcohol: | 4.9% ABV | 4.5% - 6% | |
| Bitterness: | 26.3 IBU | 25 - 40 | |
Discussion
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