MashPaddler
Well-Known Member
I have a healthy 2.5L wyeast irish ale starter ready to pitch. I was thinking of brewing an american amber ale the following this afternoon, and would welcome any thoughts before mashing in:
batch size 23L
ABV 5.63%
IBU 46
Colour 19.5 SRM
Efficiency 82% biab
5.3 kg marris otter
250g special b
150g roasted barley
100g melanoiden malt
100g caramel 120
67c for 90 minutes
2L sparge
boil 60 minutes
columbus 25g @ 60 min
columbus 20g @ 15 min
As this will be my first beer to be kegged (YAY!) don't want to put a second rate beer down.
Cheers
J
batch size 23L
ABV 5.63%
IBU 46
Colour 19.5 SRM
Efficiency 82% biab
5.3 kg marris otter
250g special b
150g roasted barley
100g melanoiden malt
100g caramel 120
67c for 90 minutes
2L sparge
boil 60 minutes
columbus 25g @ 60 min
columbus 20g @ 15 min
As this will be my first beer to be kegged (YAY!) don't want to put a second rate beer down.
Cheers
J