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Leftovers Amber Ale (AG#72)

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The clue is in the name – I have a lot of bits of malt kicking around, so this is somewhat of a using-up-the-leftovers brew!  According to BeerSmith2 I ended up slightly out of style for an American Amber (and quite a bit stronger, at an estimated 6.2% ABV), but when did I start caring about “brewing to style”?

Brewday details:

  • Length: 25 litres
  • OG: 1.060
  • FG: 1.014
  • ABV: 6.1%

BeerXml File: Leftovers American Amber

Leftovers American Amber

  • Style: American Amber Ale
  • Length: 25 litres
  • Yeast: Safale American (DCL/Fermentis US-05)
  • OG: 1.060
  • FG: 1.013
  • ABV: 6.2 %
  • Colour: 36.6 EBC
  • Bitterness: 42.2 IBUs
Fermentables:
NameColourAmount (kg)%
Pale Ale (Crisp)63.49954
Wheat Malt, Pale (Weyermann)40.67910
Munich Malt180.4998
Pale Ale (Dingemans)70.4998
Brown Malt1500.4297
Aromatic Malt (Dingemans)370.4096
Caravienne Malt430.2494
Crystal Malt - 60L (Thomas Fawcett)1180.1292
Carafa Special III (Weyermann)9260.0992
Total6.499

Hops:
NameAlphaFormAmount (g)Time (mins)
Chinook13Leaf15First Wort
Cascade7Leaf1030
Cascade7Leaf1710
Amarillo11.2Leaf40Aroma
Chinook (pellet)13Pellet25Dry Hop

Comments:

American Nut Brown (in the trial jar)Water treatment: 39 litres liquor, 45ml CRS, 12g gypsum, 4g epsom, 2.3g calcium chloride.  Slightly lighter on the Chinook first wort hops, so threw in the remaining 5g of Crystal.  The latter isn’t at all described as a bittering hop, but at least it’s another empty bag in the freezer!

Since it would appear that I am unable to complete a single brew without forgetting something, the sparge water didn’t get its dose of CRS.  At least the mash would have been at the right pH!

My entire stash of Amarillo was 35g, so I made the whirlpool hops up to 50g with Galaxy.

24 litres into the fermenter at 1.060 – and definitely looking more like an American Nut-Brown (if there were such a thing) than an American Amber!

2015-05-31: 22g Chinook pellets, 18g Galaxy pellets to dry hop.


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