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Ale's Red Ale

Ale's Red Ale

American Amber Ale : All Grain : 18.93 L

alemariano1

Ver good recipe.

February 25, 2014 at 09:45pm

0.0/5.0 0 ratings

Ingredients (All Grain18.93 L)

  • 3.62 kg Pale Ale Malt; Briess

    Pale Ale Malt; Briess

    Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.48 kg Cara 120 EBC Malt; Castle Malting

    Cara 120 EBC Malt; Castle Malting

    Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.

  • 0.48 kg Crystal 150; Bairds Malt

    Crystal 150; Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • 0.48 kg Munich 25 EBC Malt; Castle Malting

    Munich 25 EBC Malt; Castle Malting

    Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

  • 35 g Cascade - 5.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 21 g Cascade - 5.5 AA% pellets; boiled 25 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 48 g Willamette - 5.0 AA% pellets; boiled 5 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • WYeast 1338 European Ale™

    WYeast 1338 European Ale™

    From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.

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: 20.6 SRM 10 - 17
Alcohol: 5.6% ABV 4.50% - 6.00%
Bitterness: 46.6 IBU 25.00 - 40.00

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