Glacier Fall Amber Extract

Extract Recipe

Submitted By: greatfermentations (Shared)
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Brewer: BKA013
Batch Size: 5.25 galStyle: American Amber Ale ( 6B)
Boil Size: 6.25 galStyle Guide: BJCP 1999
Color: 13.4 SRMEquipment: 30 QT Pot - Extract
Bitterness: 44.8 IBUsBoil Time: 60 min
Est OG: 1.038 (9.4° P)
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 3.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.00 oz Munich Malt (9.0 SRM) Grain 1
12.00 oz White Wheat Malt (2.4 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.00 oz Caramunich Malt (56.0 SRM) Grain 4
8.00 oz Caravienne Malt (22.0 SRM) Grain 5
4.00 oz Special B Malt (180.0 SRM) Grain 6
0.96 oz Chocolate Malt (450.0 SRM) Grain 7
4 lbs DME Pilsen Light (Briess) (2.0 SRM) Dry Extract 8
0.75 oz Glacier [5.6%] - Boil 60 min Hops 9
1.00 oz Glacier [5.6%] - Boil 30 min Hops 10
1.00 tsp Irish Moss (Boil 20 min) Misc 11
1.00 oz Glacier [5.6%] - Boil 10 min Hops 12
1.00 oz Cascade [7.3%] - Boil 0 min Hops 13
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 14

Notes

Alternative Yeast: 1332 Northwest, Safale 05

This Recipe Has Not Been Rated

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