P.O. Box 267814, Chicago, IL 60626 U.S.A.
Tel: 1-773-465-7285 | Fax: 1-773-465-7387
E-Mail: abt@abtonline.com
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P.O. Box 267814, Chicago, IL 60626 U.S.A. Tel: 1-773-465-7285 | Fax: 1-773-465-7387 E-Mail: abt@abtonline.com |
      
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Name: |
Canadian Amber Ale #2 |
| Description: | Med-light body, high drinkability amber colored ale with a slight sweetness balanced by hop flavor and mild hop aroma. |
| Batch Size: | 7 bbl. |
Properties: |
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| Starting Gravity: | 1.046 - 47 |
| Final Gravity: | 1.08-09 |
| % Alcohol: | 3.8-3.9 by weight, 4.7-4.8 by Vol. |
| % Fermentablility: | 82-83 |
| Brew Lenght, HL: | 10 |
| Wt. % | Kgs. | Code | |
| Pale Malt Extract Syrup | 65 | 100 | 94307 |
| Dark Malt Extract Syrup | 12 | 20 | |
| Himalt Glucose | 23 | 35 | 1939* |
| 155 | *Canadian Starch Co. |
| Gypsum: | 150 gms. | (150 ppm to kettle) |
| NaCl (Unionized table salt): | 35 gms. | (35 ppm to kettle) |
| Boil Time: | 60 minutes |
| Hops: | ||||||
| Min. B4 End | Type | Variety | AA % | gms | ppm A.A. | B.U.'s |
| 65 | Pellet | Hallertauer | 3.9 | 75 | 3 | 1 |
| 45 | " | Hallertauer | 3.9 | 1000 | 39 | 10 |
| 30 | " | Willamette | 3.7 | 335 | 13 | 3 |
| 15 | " | Irish Moss | -- | 45 | 50 | -- |
| 10 | " | Hallertauer | -- | 200 | -- | 1 (10% Utiliz.) |
| 15 |
| Kettle Yield: | 9.6 - 9.7 hl |
| % Hop Utilization: | 25 |
| Yeast Nutrient: | 50 ppm |
| Yeast: | #13 |
| Back-up Yeast: | Whitebread Dry Yeast |
| Fermentation Temperature: | 20oC - 22oC Max. @ 0 p.s.i. |
| Carbonating Rest Temperature: | 13oC @ 10 p.s.i. |
| Conditioning Temperature: | 0-2oC @ 10 p.s.i. |
| Color Adjustment: | Briess A6001 Colorant |
| Fermentability: | 78% Extract; 98% Glucose |
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