R/A/V/B

Extract Recipe

Submitted By: greatfermentations (Shared)
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Brewer: BKA020
Batch Size: 5.25 galStyle: American Amber Ale ( 6B)
Boil Size: 6.25 galStyle Guide: BJCP 1999
Color: 13.6 SRMEquipment: 30 QT Pot - Extract
Bitterness: 23.8 IBUsBoil Time: 60 min
Est OG: 1.046 (11.5° P)
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Munich Malt (9.0 SRM) Grain 1
1 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 2
8.00 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 3
8.00 oz Munich 20L (Briess) (20.0 SRM) Grain 4
4.00 oz Special B Malt (180.0 SRM) Grain 5
0.96 oz Chocolate Malt (450.0 SRM) Grain 6
0.96 oz Roasted Barley (Briess) (300.0 SRM) Grain 7
5 lbs DME Pilsen Light (Briess) (2.0 SRM) Dry Extract 8
1.00 oz Hallertauer [4.3%] - Boil 60 min Hops 9
1.00 tsp Irish Moss (Boil 20 min) Misc 10
0.75 oz Tettnang [4.5%] - Boil 15 min Hops 11
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 12

Notes

Yeast Alternative: 1007 German Ale, Nottingham

This Recipe Has Not Been Rated

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