American Amber
Time for another brew, in this case an American Amber Ale. As usual I did a four hour mash to fit around with work schedules. This recipe filled my pan to capacity.
Recipe (BIAB)
- Mash for 240 mins at 65°C
- Boil for 60 mins
- Mash water volume 33lt
- Maris Otter 4.25kg
- Wheat Malt 260g
- Amber malt 310g
- Crystal Malt 45L 260g
- Chocolate Malt 106g
- Northdown 7% 30g (60 mins)
- First Gold (homegrown) 15g (15 mins)
- Cascade (6.1%) 50g whirlpool 20 mins at 70°C
- Cascade (6.1%) 50g dry hop for 3 days
- Motueka (7%) 17g dry hop for 3 days
- Gervin GV12 Ale Yeast 11g pack pitched at 20°C
- Recipe in Brewer's Friend
Results
OG: 1.050
FG: 1.006
ABV: 5.75%
IBU: 39
Overall really pleased with this, apart from being a little bit darker than I anticipated. There is a good hop aroma and well balanced flavour between the hop bitterness and malty sweetness. The only stand out issue was the how low the final gravity reading was. I was expecting it to finish around 1.010, in fact I got 85% apparent attenuation which is far higher than I've had before with a yeast used several times in the past. I'm unsure what caused the additional fermentation but the beer tastes great so I'm not overly concerned.
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