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Arrogant B****** Clone 1
American Amber Ale • Extract • 5 gal
ended up being 6% I was hoping for better but the flavor and body were great
January 27, 2009 pm 12:28pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
Belgian Special B
Belgian Special B
- .75 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 8 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.
- 1.25 oz
Columbus - 13.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Columbus - 13.0 AA% pellets; boiled 15 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .75 oz
Columbus - 13.0 AA% pellets; boiled 1 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
-
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.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.015 | |
| Color: | 24.5 SRM | 10 - 17 | |
| Alcohol: | 7.2% ABV | 4.5% - 6% | |
| Bitterness: | 69.9 IBU | 25 - 40 | |
Discussion
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