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Michelin Man Belgian Amber Ale II
American Amber Ale • All Grain • 6 gal
Slight modification to Michelin Man Belgian Amber Ale (thus the "II" suffix).
November 3, 2009 pm 12:24pm
5.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 4 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .0937 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 oz
Magnum - 14.4 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .75 oz
Tettnanger - 4.8 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .25 oz
Tettnanger - 4.8 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 tsp
Yeast nutrient, 10 m boil - (omitted from calculations)
Yeast nutrient, 10 m boil
- .25 tsp
Super Moss, 10 m boil - (omitted from calculations)
Super Moss, 10 m boil
- .0 g
Olive oil - less than a drop - (omitted from calculations)
Olive oil - less than a drop
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
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: | 14.1 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 34.5 IBU | 25 - 40 | |
Discussion
Currently In Secondary
2009-11-03 12:27pm
Currently aging. At transfer, measured ABV was 4.9% with a SG of 1.02.
Brings a smile to my face
2010-01-29 1:42pm
The extra time in the secondary was worth it: very clear and clean. This is now my standard house brew. Mash schedule: single step mash by doughing in 3.5 gallons at 160 F (strike temp), slowly heated mash tun to raise temp to 150- 152 F. Held at 15-152 for 60 minutes, adding heat as needed.
Secondary
2010-01-29 3:38pm
How long did you leave it in the secondary? Did you do step mash?
Post a Comment
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