Phrak
The Dutch Knight Brewery
- Joined
- 24/2/06
- Messages
- 647
- Reaction score
- 1
Phrak's American Amber Ale
Ale - American Amber AlePartial
1 Votes Brewer's Notes
Notes:
The Generic light DME = Coopers Brew Enhancer 2
The JWM Crystal Malt = An unknown sourced bag of Crystal Malt
My measured OG was 1.052 and finished at 1.014. This gave 5.66% ABV.
The night before, prepare a large amount of cold water in the fridge. I used 4L for this one, but could have done with more.
Method:
Steep grains in 1L of hot water (mine was boiling, but maybe that wasn't a good idea) for 50mins.
Bring 3L of water to the boil.
Add Malt extract tin and Brew Enhancer and mix well.
Clean out your Malt Extract tin with a bit more hot water and pour that into your pot.
Once your Boil has started, add your first Hop addition.
At 30mins, 2nd addition of hops
At 10mins to end add the strained liquid from your steeping grains to the pot. Use a kitchen strainer and “sparge” 500ml-1L of hot water through the grains.
Add your 3rd addition of hops, remove the heat and let sit for 10mins.
Total boil time is 60min.
Pour the cold water you prepared earlier into your primary fermentor.
Remove the hop-bag from the pot or put a kitchen strainer over your fermentor
Pour the hot wort onto the cold water in your fermentor [yeah, yeah Hot Side Aeration I know. That's how I did this one, ok? ;-) ]
Add further cold water from your bathroom tap and ensure to aerate the wort well.
You're aiming for a pitching temp of 20C, so let the temp stabilise for 30mins (covered, of course).
Once you're happy with your pitching temp, sprinkle the packet yeast nice and evenly over the top of the wort and close the lid.
Attach your airlock.
Let brew sit as close to 20C as you can for 7 days.
Rack to a secondary fermenting vessel, leaving the main yeast-cake behind.
Leave in secondary fermentor for a further 14 days.
Bulk Priming:
I ended up with a final beer volume of 21L, and I aimed for 2.6 volumes of CO2 in the beer.
So, for a beer at 20C, I used 140G of dextrose and bulk-primed the whole batch.
Then bottle it into your favourite bottles.
Let sit for at least 4 weeks. The longer the better. This beer will not be ready before 4 weeks. It will be very sweet and flat and not very nice at all.
After 4-5 weeks, enjoy!
The Generic light DME = Coopers Brew Enhancer 2
The JWM Crystal Malt = An unknown sourced bag of Crystal Malt
My measured OG was 1.052 and finished at 1.014. This gave 5.66% ABV.
The night before, prepare a large amount of cold water in the fridge. I used 4L for this one, but could have done with more.
Method:
Steep grains in 1L of hot water (mine was boiling, but maybe that wasn't a good idea) for 50mins.
Bring 3L of water to the boil.
Add Malt extract tin and Brew Enhancer and mix well.
Clean out your Malt Extract tin with a bit more hot water and pour that into your pot.
Once your Boil has started, add your first Hop addition.
At 30mins, 2nd addition of hops
At 10mins to end add the strained liquid from your steeping grains to the pot. Use a kitchen strainer and “sparge” 500ml-1L of hot water through the grains.
Add your 3rd addition of hops, remove the heat and let sit for 10mins.
Total boil time is 60min.
Pour the cold water you prepared earlier into your primary fermentor.
Remove the hop-bag from the pot or put a kitchen strainer over your fermentor
Pour the hot wort onto the cold water in your fermentor [yeah, yeah Hot Side Aeration I know. That's how I did this one, ok? ;-) ]
Add further cold water from your bathroom tap and ensure to aerate the wort well.
You're aiming for a pitching temp of 20C, so let the temp stabilise for 30mins (covered, of course).
Once you're happy with your pitching temp, sprinkle the packet yeast nice and evenly over the top of the wort and close the lid.
Attach your airlock.
Let brew sit as close to 20C as you can for 7 days.
Rack to a secondary fermenting vessel, leaving the main yeast-cake behind.
Leave in secondary fermentor for a further 14 days.
Bulk Priming:
I ended up with a final beer volume of 21L, and I aimed for 2.6 volumes of CO2 in the beer.
So, for a beer at 20C, I used 140G of dextrose and bulk-primed the whole batch.
Then bottle it into your favourite bottles.
Let sit for at least 4 weeks. The longer the better. This beer will not be ready before 4 weeks. It will be very sweet and flat and not very nice at all.
After 4-5 weeks, enjoy!
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 0.15 kg | JWM Crystal 140 |
 | 3 kg | Generic LME - Amber |
| 0.5 kg | Generic DME - Light |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 20 g | Cascade (Pellet, 5.5AA%, 60mins) | ||
| 20 g | Cascade (Pellet, 5.5AA%, 30mins) | ||
| 20 g | Cascade (Pellet, 5.5AA%, 10mins) |
Yeast
 | 11.5 g | DCL Yeast S-04 - SafAle English Ale |
23L Batch Size
Brew Details
- Original Gravity 1.049 (calc)
- Final Gravity 1.013 (calc)
- Bitterness 26.3 IBU
- Efficiency 75%
- Alcohol 4.67%
- Colour 19 EBC
Fermentation
- Primary 7 days
- Secondary 14 days
- Conditioning 4 days
