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Old Grandma's Amber Ale

Old Grandma's Amber Ale

American Amber Ale : All Grain : 5 gal

Al Boyce

by Joe Formanek

May 20, 2005 at 02:18pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 8 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .75 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • .75 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .5 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 1 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • .5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • .5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • .125 lbs Belgian Special B

    Belgian Special B

  • .5 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

  • 0.5 oz Centennial - 10.0 AA% whole; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 0.5 oz Centennial - 10.0 AA% whole; boiled 10 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Willamette - 5.0 AA% whole; boiled 10 min

    Willamette

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

  • 1 oz Centennial - 10.0 AA% whole; boiled 10 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Centennial - 10.0 AA% whole; added dry to secondary fermenter

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 tsp Irish Moss (15 min) - (omitted from calculations)

    Irish Moss (15 min)

  • White Labs WLP002 English Ale

    White Labs WLP002 English Ale

    A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s

Notes

1 tsp Gypsum Mash: 173F - Mash-in 157F - 60 min until converted 170F - 10 min mash-out 170F - 3 gal sparge Boil: 75 min with hops and Irish Moss additions (15 min.)

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.068 1.045 - 1.060
Terminal Gravity: 1.015 1.010 - 1.015
Color: 16.7 SRM 10 - 17
Alcohol: 6.9% ABV 4.50% - 6.00%
Bitterness: 34.8 IBU 25.00 - 40.00

Discussion

Peterhobit

Centennial hops

2013-09-27 9:35pm

why are centenial hops repeated twice at 10 mins?

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