28 September 2013

Amber Ale

64% Efficiency
OG: 1.052
FG: 1.011
ABV: 5.4%
est. IBU: 43
est. SRM: 14
Mash Temp: 67.8 C (154 F)

MALT
5 Kg (11 lbs) – Pale (2-Row) Malt
450 g (1 lbs) – Caramel 40 Malt
225 g (8 oz) – Crystal 77 Malt
225 g (8 oz) – Amber Malt
45 g (1.5 oz) – Pale Chocolate Malt

HOPS
21 g (0.75 oz) – Centennial (9.7%) – 60 mins
14 g (0.5 oz) – Cascade (6.8%) – 15 mins
5 g (0.5 oz) – Centennial (9.7%) – 15 mins
14 g (0.5 oz) – Cascade (6.8%) – 0 mins
4 g (1 oz) – Centennial (9.7%) – 0 mins

YEAST
Wyeast 1056 – American Ale
Made a two-stage starter on a stirplate a few days before.

FERMENTATION
3 Weeks @ 17.5 C (63.5 F)
Kegged

NOTES
Fermented very very strong. Blow up through the airlock twice.
Finished product is hoppy, yet not overly bitter. Lower carbonation gives it a nice mouthfeel.

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