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Bear's Amber
American Amber Ale • Extract • 5 gal
Brewing soon...I hope
August 14, 2009 pm 01:32pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 3.3 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.
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Challenger - 6.7 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- .5 oz
Centennial - 8.5 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Centennial - 8.5 AA% whole; boiled 5 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 15.6 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 33.0 IBU | 25 - 40 | |
Discussion
Different Yeast
2009-09-03 5:28pm
The yeast is actually s-05...brewing tomorrow!
On a roll
2009-09-04 12:24pm
Brew day went almost too well. Just some notes: I added half of the extract to the 2.5 gallons that I steeped the grains in and steeped with the extract at 156 degrees, once it reached this temp, I wrapped my brew pot in a towel and set it on the counter for 30 minutes, the temp dropped to around 143. This will hopefully reduce some of the extract "twang" by allowing the enzymes in the grain to go to work on leftover compounds in the extract. I added the other half at the 30 minute mark in the boil. After topping to 5 gal and adjusting for temp, gravity came out at 1.055, just as BeerTools had predicted.
Racked to Secondary
2009-09-12 11:33am
The s-05 just went to town on this. The FG came out @1.011...just a shade less than I wanted. The color was a bit darker than I had hoped for as well, about the color of maple syrup, though the beer smelled fantastic, so my hopes are high.
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