Crisp Amber Ale

  • Amber colour with malty, dry caramel fi nish
  • ABV 4.1%
  • IBU 25
  • OG 1040 SG

The Amber Malt in this recipe will colour the beer and shine through with a malty, dry caramel finish. Expect moderate hop bitterness with classic USA bittering hops and a finish of floral and piney Aurora and delicate spice from the Perle hops.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1040 SG

FINAL GRAVITY:

1008.5 SG

IBUs:

25

COLOUR (EBC/SRM):

16 / 8

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

67°C / 153°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

21°C / 70°F

MASH LIQUOR VOL (LITRES):

701

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

BEST ALE

234

91

CRYSTAL 150

9

3

AMBER

9

3

CARA

8

2.5

ROAST BARLEY

1

0.5

YEAST

ENGLISH ALE

HOPS(g)Contribution%Alpha Acid%Addition

CHINOOK

235

15

13

Start of boil

CENTENNIAL

340

15

9

Start of boil

AURORA

582

20

7

Middle

AURORA

728

25

7

End

PERLE

728

25

7

End

HOPS

CHINOOK

(kg)

235

Contribution%

15

Alpha Acid%

13

Addition

Start of boil

CENTENNIAL

(kg)

340

Contribution%

15

Alpha Acid%

9

Addition

Start of boil

AURORA

(kg)

582

Contribution%

20

Alpha Acid%

7

Addition

Middle

AURORA

(kg)

728

Contribution%

25

Alpha Acid%

7

Addition

End

PERLE

(kg)

728

Contribution%

25

Alpha Acid%

7

Addition

End

CARL'S TOP TIP

The higher mash temperature on this brew will enhance the mouthfeel of the final beer.