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Blackwater Malty Ale #4 / 1

This was my attempt at an ale that is much more malty, and less hoppy. I love the malty flavor.

Brewer: Ed Crowling Email: ecrowling@cox.net
Beer: Blackwater Malty Ale #4 / 1 Style: American Amber Ale
Type: Extract w/grain Size: 5.5 gallons
Color:
36 HCU (~17 SRM)
Bitterness: 2 IBU
OG: 1.055 FG: 1.016
Alcohol: 5.0% v/v (3.9% w/w)
Water: Plain hard, unsoftened well water, right from the pump, 130 ft down.
Grain: 1 lb. American crystal 40L
1 lb. American crystal 60L
Steep: Crystal grain was steeped in 1.5 gallon of water @ 158 degrees for 1 hour. Aggitate periodically.
Boil: 60 minutes SG 1.200 1.5 gallons
7 lb. Amber malt extract
.375 lb. Corn sugar
Add extract to steep liquid, and bring to a boil, stiring constantly. Boil 30 minutes. Add corn sugar and stir. Add hops and boil for 30 minutes.
Hops: .5 oz. Fuggles (4.75% AA, 30 min.)
.25 oz. Liberty (4% AA, 15 min.)
Yeast: Pitched WLP 005 British Ale liquid @ ~ 75 degrees wort.
Log: Fermentation for this started slow. Fermented and cleared for 14 days at ~ 72 - 74 degrees. Read 3 consecutive SG readings at end of first 7 days.
Carbonation: 2.56 volumes. Primed in the bottle using corn sugar at a rate of 1 tsp. per 16 oz and 2 tsp per liter. Condition in bottle for 20 days. Was slow to carbonate as was slow to ferment, but well worth the wait.
Tasting: This has hit my taste requirements almost on the head. Great malty flavor, with very light bitterness. Clarity, aroma, color and carbonation are all excellent.

Recipe posted 11/17/02.