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$30.00 USD
$20.00 USD
AandB Pale no.1
American Amber Ale • All Grain • 12 gal
Test batch on 20 gal. brew system. Just a straightforward Pale Ale
April 23, 2015 01:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 12 gal)
- 20 lbs
Standard 2-Row;Rahr
Standard 2-Row;Rahr
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
- 1 lbs
Caramel Vienna Malt;Malteries Franco-Belges
Caramel Vienna Malt;Malteries Franco-Belges
This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.
- 1 lbs
Munich Malt Type 2 (Organic);Weyermann®
Munich Malt Type 2 (Organic);Weyermann®
Organic Munich Malt Type 2 is produced from German grown two-row Spring barley from certified organic cultivation. Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.
- 1 lbs
Victory® Malt;Briess
Victory® Malt;Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 lbs
2-Row Caramel Malt 80L;Briess
2-Row Caramel Malt 80L;Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.5 lbs
Torrified Barley;Gilbertson & Page
Torrified Barley;Gilbertson & Page
A whole kernel version of our popular barley flakes. This is a whole kernel grain and will require milling.
- 2 oz
Palisade® -6.7 AA% pellets; boiled 60 min
Palisade®
Palisade™ is an aroma type cultivar bred by Yakima Chief Ranches. Used for its aromatic properties and moderate bittering.
- 2 oz
Centennial -9.1 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2 oz
Sorachi Ace -11.9 AA% pellets; boiled 1 min
Sorachi Ace
Reportedly grown for several years at a Sapporo Breweries Hop Farm in China and exported to Japan and other countries. Sorachi Ace has a unique lemony aroma. Works well with Citra and Simcoe. Ideal for Belgian Saison's or new IPA recipes.
- 1tsp
Whirlfloc Tablets (Irish moss) -(omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- 1tsp
Wyeast Nutrient -(omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
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Wyeast1056American Ale™
Wyeast1056American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
1.5 qt per lb. target 150F. Mash 7.5 gallons at 170F 1 hour Sparge 10 gal. 170F with 2 Tblspn mash buffer 5.2 Chill to 65F Aerate Ferment 65-68F
Style (BJCP)
Category: 10 -American Ale
Subcategory: B -American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.015 | |
| Color: | 12.3 SRM | 10 -17 | |
| Alcohol: | 5.1% ABV | 4.5% -6% | |
| Bitterness: | 38.8 IBU | 25 -40 | |
Discussion
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