Rhodan’s Back (Amber Acid Ale) - Brew Your Own
Amber Acid Ale denotes a beer that ferments with many more microorganisms than traditional brewers yeast. It is considered a cousin of the Lambic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at byo.com.
Ingredients
- 3 lbs. (1.4 kg) Vienna malt
- 8 oz. (0.23 kg) CaraMunich® Type II malt (45 °L)
- 5 oz. (0.14 kg) aromatic malt
- 3 oz. (85 g) special B malt
- 1 1/4 lbs. (0.57 kg) wheat dried malt extract
- 3.3 lbs. (1.5 kg) light liquid malt extract
- 4 AAU Mt. Hood hops (60 min.) (1.o oz./28 g of 5%alpha acids)
- 1 oz. (28 g) oak cubes (medium toast)
- Two (11 g) packs Danstar Nottingham dried yeast
- Wyeast 5335 (Lactobacillus delbrückii) or White Labs WLP677 (Lactobacillus) bacteria
- Wyeast 5733 (Pediococcus cerevisiae) bacteria
- Wyeast 5526 (Brettanomyces lambicus) or White Labs WLP653 (Brettanomyces lambicus) yeast
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