Products
$40.00 USD
Freshie 2024
American Strong Ale • All Grain • 5.5 gal
Dried 5 days Additional 1 oz at 20,15,10,5,1min
October 2, 2024 10:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 7 lbs
Pilsener;Gambrinus Malting
Pilsener;Gambrinus Malting
Processed from the finest Canadian two-row available, this very low protein base malt may be used in all types of European style beers, not only for Pilsner.
- 6 lbs
Vienna;Gambrinus Malting
Vienna;Gambrinus Malting
This mellow kilned malt is the missing link between a Pale and Munich malt. It is ideal for any amber beer,adding a balanced malty character.
- .5 lbs
2-Row Carapils® Malt;Briess
2-Row Carapils® Malt;Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 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.
- 1 oz
Centennial -10.0 AA% whole; boiled 40 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; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale 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: 22 -Strong American Ale
Subcategory: B -American Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.062 -1.090 |  |
| Terminal Gravity: | 1.007 | 1.014 -1.024 | |
| Color: | 8.1 SRM | 7 -18 | |
| Alcohol: | 7.5% ABV | 6.3% -10% | |
| Bitterness: | 129.5 IBU | 50 -100 | |
Discussion
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