140. Tom’s Amber Ale AG

3.5 kg JW ale
1.250 kg JW amber
0.250 kg JW medium crystal
28 g northern brewer 9.6%AA @ FWH (60 mins), 36 IBU
10 g chinook 13.3%AA @ 30 mins, 16 IBU
28 g Tom’s Cascade ??%AA @ 5 mins
1/2 tablet of whirlfloc (Irish moss)
US-05 yeast

Mashed in with 12.5L of 75 degree water to reach mash temp of 68. Continuous sparged with 78 degree water for a total boil volume of 25 L. No-chill over night, siphon to fermenter and pitch yeast the next morning. Post-boil volume 21 L, topped up to 23 L. OG 1.042.

2016-03-23: Racked.
2016-03-24: Racked, bulk primed @ 5 g/L, bottled.

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