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Super Amber
Belgian Blond Ale • Extract • 15 L
Pour un essai...
October 25, 2009 pm 02:09pm
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Ingredients (Extract, 15 L)
- 1.5 kg
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 kg
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .5 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 30 g
East Kent Goldings - 12.0 AA% whole; boiled 45 min
East Kent Goldings
Mild, slightly flowery.
- 30 g
East Kent Goldings - 12.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 15 g
Fuggle - 13.0 AA% whole; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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 23C ± 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: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.018 | |
| Color: | 15.6 SRM | 4 - 7 | |
| Alcohol: | 7.2% ABV | 6% - 7.5% | |
| Bitterness: | 64.7 IBU | 15 - 30 | |
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