Tripple Hopped Amber Ale

[jimp2003]

I have the day off work tomorrow and hope to brew this up tomorrow evening:

Tripple Hopped Amber (American Amber Ale)

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 8.1 (EBC): 16.0
Bitterness (IBU): 55.9 (Tinseth)

81.25% Pale Malt
7.5% Wheat Malt
6.25% Munich
3.75% Caragold (Crisp)
1.25% Extra Dark Crystal

20g Columbus (16.1% Alpha) @ 75 Minutes (First Wort)
10g Amarillo (11.2% Alpha) @ 20 Minutes (Boil)
10g Cascade (6.8% Alpha) @ 20 Minutes (Boil)
10g Columbus (16.1% Alpha) @ 20 Minutes (Boil)
10g Amarillo (11.2% Alpha) @ 10 Minutes (Boil)
10g Cascade (6.8% Alpha) @ 10 Minutes (Boil)
10g Columbus (16.1% Alpha) @ 10 Minutes (Boil)
20g Amarillo (11.2% Alpha) @ 0 Minutes (Aroma)
20g Cascade (6.8% Alpha) @ 0 Minutes (Aroma)
20g Columbus (16.1% Alpha) @ 0 Minutes (Aroma)
20g Amarillo (11.2% Alpha) @ 5 Days (Dry Hop)
20g Cascade (6.8% Alpha) @ 5 Days (Dry Hop)
20g Columbus (16.1% Alpha) @ 5 Days (Dry Hop)


Single step Infusion at 66°C for 75 Minutes. Boil for 75 Minutes

Fermented at 19°C with Safale S-04 or Nottingham ??

The wheat malt is in there because it is getting on a bit and needs used up. Not sure about the yeast yet - I am wary of the Nottingham as I don't want the beer to end up too dry although I guess I could mash a bit higher to make up for that. :wha:

 

[robsan77]

Looks good. I'd get some us05 personally.

 

[Easy Peasie]

I too would use US-05
I would also tone down the IBU's for an american style amber ale to about 45 and use whats left for late & dry hopping. I made a similar one and it was the nicest beer i have ever made.

cheers

Andy.

 

[jimp2003]

Cheers Guys!

I would normally go for US05 but for once I don't have any packs in the fridge. It all came good however as I popped in to Moor Beer Company in the morning to let their head brewer Justin Hawke try some of my homebrew and he sent me away with some of their yeast slurry. They used to use US05 but have since developed their own yeast that is a cleaner version. I was advised to mash around 68 degrees as the yeast attenuates quite high so thats what I did last night.

I ended up with about 27.5l at 1.060 and the smell from the Fv is fantastic. Have loads of hops to dry hop with so will do that in a weeks time or so...