For this brew we decided to increase our output to 19L by upscaling our existing ‘Amber Ale’ recipe with the ‘BeerSmith’ software. We’ve also moved to an electric BIAB system from High Gravity Brewing - this system features a 240V (4500W) Blichman Boil Coil, an Electric Brewery Controller, and the ability to brew batches up to 40L.
In part one we put together the system, weigh and grind the grains, and mash. In part two we boil, chill, and pitch the yeast into our new SS conical. In part three we keg for the first time. In part four we taste the beer and discuss what to do next.
The particulars: “Amber Ale” 19L batch size 3.68 Kg 2 Row .59 Kg Kiln Amber L15-20 .59 Kg Cyrstal 80 Briess 46.4g Tettnang 60 minutes 15.5g Tetnang 5 minutes 1 pkg Safale US-05 Ale Yeast
Targets: 5.05% ABV, OG 1.055, FG 1.017, IBU 28
Strike water 28.5 L @160ºF Mash 60 minutes @156ºF while recirc Mashout @168ºF for 10 minutes 60 minute boil with hop additions Immersion chill to pitch temp of 68ºF Pitch yeast rehydrated in 250 mL water
Pre boil gravity: 1.043 OG: 1.053 FG: 1.014 ABV: 5.12
Brewed June 18 2016 Kegged July 1 2016 Force carbed at 12.5 psi for 1 week
