156. Amber Ale AG

3.5 kg ale malt
1.25 kg amber malt
250 g medium crystal malt
28 g Northern Brewer, 10.7%AA @FWH (60 mins)
10 g Chinook, 13.2%AA @ 30 mins
20 g Amarillo, 8.3%AA @ 5 mins

US-05 yeast

First brew with new mash manifold. Much faster runnings.
Mashed in with 2.5L/kg @ 67’C. 45 minute mash, strike water temp 80’C. Two batches. 26L boil volume, in 2 pots. No chill overnight, then racked into fermenter excluding hops (final volume 24L) and pitched yeast. Temp: 26’C

2019-01-15: Racked and bulk primed with 100g sucrose, bottled.

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