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Syracuse Orange Ale
American Amber Ale • Extract • 5 gal
my version of a citrus ale--go S.U.!
January 8, 2009 pm 09:36pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.0 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 3.0 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 3.0 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .50 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.0 oz
Centennial - 8.7 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.50 oz
Santiam - 4.6 AA% pellets; boiled 15 min
Santiam
A newly developed American aroma hop that contains noble hop characteristics.
- 0.50 oz
Cascade - 6.3 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
coriander - (omitted from calculations)
coriander
- .5 oz
kumquat peel - (omitted from calculations)
kumquat peel
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Add 2 Tblsp orange marmalade final 5 min. along with coriander and kumquat peels. *Secondary-Add 6 blood oranges (chunk fruit) with peel/zest of 3 oranges--steep with 1/2 gal. water @ 160 degrees to create tea. Add to secondary. Age one month before bottling wit 3/4 cup priming sugar.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.015 | |
| Color: | 13.8 SRM | 10 - 17 | |
| Alcohol: | 6.1% ABV | 4.5% - 6% | |
| Bitterness: | 35.5 IBU | 25 - 40 | |
Discussion
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