Kegging: AG#101 "Mustang" American Amber Ale
About 11.5L in the keg as usual, fined with gelatin in the keg then purged and closed transfer. It finished at 1.015, a little higher than I expected - I recall when I mashed in I forgot to drop the kettle down from 70 to 67degC so the mash started a little warmer than normal which might explain it, or it could be just one of those things. Nevertheless it's a good time of year to have a very tasty and sessionable beer on tap
Colour = Amber
Aroma = Hoppy
Taste = Nice balance of caramel maltiness against hop flavour and aroma. Maybe just a touch too much bitterness? Have to see... It might just be a bit of hop bite from the dry hop.
pH = 4.5
OG = 1.044
FG = 1.015
Apparent Attenuation = 66%
ABV = 3.8%
SRM = 10 (Amber)
IBU = 50 (Rager)
About 11.5L in the keg as usual, fined with gelatin in the keg then purged and closed transfer. It finished at 1.015, a little higher than I expected - I recall when I mashed in I forgot to drop the kettle down from 70 to 67degC so the mash started a little warmer than normal which might explain it, or it could be just one of those things. Nevertheless it's a good time of year to have a very tasty and sessionable beer on tap
Colour = Amber
Aroma = Hoppy
Taste = Nice balance of caramel maltiness against hop flavour and aroma. Maybe just a touch too much bitterness? Have to see... It might just be a bit of hop bite from the dry hop.
pH = 4.5
OG = 1.044
FG = 1.015
Apparent Attenuation = 66%
ABV = 3.8%
SRM = 10 (Amber)
IBU = 50 (Rager)