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Red Monkey
American Amber Ale • All Grain • 6 gal
Dry hopping with cascade as well
March 16, 2010 pm 11:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 10 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 oz
Cascade - 7.0 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 7.0 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 7.0 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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: | 1.059 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.015 | |
| Color: | 20.3 SRM | 10 - 17 | |
| Alcohol: | 6.0% ABV | 4.5% - 6% | |
| Bitterness: | 31.3 IBU | 25 - 40 | |
Discussion
Nice balance
2010-05-02 10:02pm
Skipped the dry hopping. Bottled on 4/20 -- F.G. was 1.012. A bit more in the way of malt & caramel flavors than planned, but I got carried away with the chocolate & crystal 120. Really nice taste though. Clean -- clarified well -- all in all very, very tasty.
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