Crisp Amber Ale

  • Amber colour with malty, dry caramel finish
  • 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

(g)

235

Contribution%

15

Alpha Acid%

13

Addition

Start of boil

CENTENNIAL

(g)

340

Contribution%

15

Alpha Acid%

9

Addition

Start of boil

AURORA

(g)

582

Contribution%

20

Alpha Acid%

7

Addition

Middle

AURORA

(g)

728

Contribution%

25

Alpha Acid%

7

Addition

End

PERLE

(g)

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.

Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

Light Crystal Malt

To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. 

The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. 

Find out more here.

Amber Malt

This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”. It is transferred to our Speciality Malt Plant and passes through the roasting column where the flavour is transformed through the application of heat. The temperatures used through the column determine the colour and flavour of the roasted malt.

Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.

Find out more here.

Cara Malt

Cara Malt is a very low colour Crystal Malt which has an almost completely glassy endosperm. It contains a greater degree of sweetness than Crystal Malt and the harsher nutty roasted flavours are not present.

It greatly improves body, foam retention and beer stability whilst adding little colour. It has therefore, become very popular in the production of lagers where it is used to assist in enhancing flavour and character. For this reason it has also become a common constituent in low alcohol beers.

Find out more here.

Roast Barley

Roast Barley is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.

 Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately. 

Find out more here.

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