Kai
Fermentation Assistant
- Joined
- 1/4/04
- Messages
- 3,734
- Reaction score
- 17
Amber
Ale - American Amber AleAll Grain
Brewer's Notes
My calculation of bitterness was closer to 28 IBU. Mashed at 65, fermented in low 20's. FG 1.008. Next time will halve melanoidin, beer is a little too malty for my liking and took too long to peak. Intention was to have the sucrose dry the beer out to compensate for the specialties and low IBUs which it did quite well but still left the malt flavour too strong.
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 4.25 kg | JWM Traditional Ale Malt |
| 0.5 kg | Weyermann Melanoidin |
| 0.25 kg | Weyermann Caraaroma |
 | 0.5 kg | Cane Sugar |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 20 g | Amarillo (Pellet, 8.9AA%, 5mins) | ||
| 20 g | Simcoe (Pellets, 12.0AA%, 5mins) | ||
| 20 g | Chinook (Pellet, 13.0AA%, 5mins) | ||
| 15 g | Northern Brewer (Pellet, 8.5AA%, 60mins) |
Yeast
 | 1 ml | Wyeast 1026 - British Cask Ale |
28L Batch Size
Brew Details
- Original Gravity 1.048 (calc)
- Final Gravity 1.012 (calc)
- Bitterness 24.8 IBU
- Efficiency 73%
- Alcohol 4.68%
- Colour 25 EBC
Fermentation
- Primary 25 days
- Secondary 5 days
- Conditioning 4 days
