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Afumado Navidades
Specialty Beer • Extract • 3 gal
Afumado
November 18, 2008 pm 01:42pm
0.0/5.0 0 ratings
Ingredients (Extract, 3 gal)
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .25 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .3 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- .5 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Cluster - 7.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 16.7 SRM | 1 - 50 | |
| Alcohol: | 6.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 71.9 IBU | 0 - 100 | |
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