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THE TIGER AND THE TIGRESS 
Extract Recipe
Submitted By: jetaway15 (Shared)Members can download and share recipes
| Brewer: KIM | |
| Batch Size: 5.00 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 3.67 gal | Style Guide: BJCP 1999 |
| Color: 10.1 SRM | Equipment: Pot ( 4 Gal/15.1 L) - Extract |
| Bitterness: 36.3 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.7° P) | |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 2.50 gal | New York, NY | Water | 1 |
| 12.64 oz | Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 2 |
| 7 lbs 3.67 oz | Light Dry Extract (8.0 SRM) | Dry Extract | 3 |
| 0.80 oz | Centennial [10.0%] - Boil 60 min | Hops | 4 |
| 0.80 oz | Centennial [10.0%] - Boil 20 min | Hops | 5 |
| 0.25 tsp | Irish Moss (Boil 10 min) | Misc | 6 |
| 1.59 oz | Centennial [10.0%] - Boil 5 min | Hops | 7 |
| 1.0 pkgs | American Ale (Wyeast Labs #1056) | Yeast | 8 |
| 1.00 oz | Centennial [10.0%] - Dry Hop 14 days | Hops | 9 |