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KRONIK
American Amber Ale • All Grain • 4.5 gal
brewing this weekend
March 30, 2009 pm 05:49pm
5.0/5.0 1 rating
Ingredients (All Grain, 4.5 gal)
- 3 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 3 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 4 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .5 lbs
Weyermann CaraAmber®; Weyermann
Weyermann CaraAmber®; Weyermann
Bock Beer, Dunkel Ale, Brown Ale , Red Lager, Amber Ale, Amber Lager
- 1 oz
Perle - 6.0 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Hallertau - 3.8 AA% pellets; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Czech Saaz - 5.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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: | 1.061 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 13.8 SRM | 10 - 17 | |
| Alcohol: | 6.4% ABV | 4.5% - 6% | |
| Bitterness: | 37.3 IBU | 25 - 40 | |
Discussion
amber ale brewed with noble hops
2009-04-18 7:29pm
protien rest for 20 min @ 122*, had a hard time mash temp. up, ended up mashing for 80min @ 132* before complete conversion, possible reason for a FG of 1.010, turned out quite the tasty amber, malty & hoppy (and "kronik" smelling) just a lot drier than i had planned
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