Hace una semana que arrancamos con el proceso de elaboración de nuestra Cerveza. La receta que usamos es para una "German Amber Ale" ....
GERMAN AMBER ALE
Aroma: German (Vienna or Munich) malt aroma. A light toasted malt aroma may be present. No fruitiness, diacetyl, or hop
aroma.Appearance: Dark gold to reddish amber color. Bright clarity, with solid foam stand.Flavor: Distinctive and complex maltiness may include a toasted aspect. Hop bitterness is moderate, and hop flavor is low to none. Balance istoward malt, though the finish is not sweet.Mouthfeel: Medium body, with a creamy texture and medium carbonation.Overall Impression: Smooth and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that isoften described as soft, complex, and elegant but never cloying.History: Origin is credited to Gabriel Sedlmyer, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortlyafter lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves orcellars during the warm summer months. Served in autumn amidst traditional celebrations.Amber color with slight bitterness and fuller palate than pale ale. Includes: 6 lbs. Light and Amder DME, 2 oz. German Tradition hop pellets and dry ale yeast. Approx alc. 4.5% a.b.v.
Aroma: German (Vienna or Munich) malt aroma. A light toasted malt aroma may be present. No fruitiness, diacetyl, or hop
aroma.Appearance: Dark gold to reddish amber color. Bright clarity, with solid foam stand.Flavor: Distinctive and complex maltiness may include a toasted aspect. Hop bitterness is moderate, and hop flavor is low to none. Balance istoward malt, though the finish is not sweet.Mouthfeel: Medium body, with a creamy texture and medium carbonation.Overall Impression: Smooth and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that isoften described as soft, complex, and elegant but never cloying.History: Origin is credited to Gabriel Sedlmyer, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortlyafter lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves orcellars during the warm summer months. Served in autumn amidst traditional celebrations.Amber color with slight bitterness and fuller palate than pale ale. Includes: 6 lbs. Light and Amder DME, 2 oz. German Tradition hop pellets and dry ale yeast. Approx alc. 4.5% a.b.v.
... El agua que usamos es de pozo, filtrada en la montaña, la cual de acuerdo a nuestro "BrewMaster" es lo mejor que se puedes usar para elaborar una cerveza. Así es que logramos traernos 5 galones de Agua de Pozo para esta empresa....
... Se elaboro el caldo de la cerveza con 6 lbs de Malta en Polvo "Light and Amber DME", 2 oz. de Lúpulo "German Tradition" y Levadura "dry ale" en nuestra olla de peltre de precisión de 6 Galones de capacidad la cual estuvo en cocción por hora y media ...
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