|BJCP Style||American Amber Ale - 10B|
|Profile||Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.|
Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.
Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.
|Batch Size||12.0 L|
|Mash||66.0° for 75.0 min|
|Boil Time||60.0 min|
|OG||1.035 SG (Est. 1.038 SG)|
|FG||1.010 SG (Est. 1.008 SG)|
|ABV||3.3 % (Est. 4.0 %)|
|Std drinks||0.9 per 330ml stubby|
2 per 750ml longneck
0.7 per middy
1.1 per schooner
|Name||Amount||Colour||% of Grain|
|Gladfield American Ale Malt||1.50 kg||5.0 EBC||75 %|
|Crystal, Light (Simpsons)||0.40 kg||104.0 EBC||20 %|
|Gladfield Sour Grapes Malt||0.10 kg||4.0 EBC||5 %|
|Total grain bill||2 kg||-||-|
|Goldings, East Kent||30.00 g||60.0 mins||Boil||3.5%|
|Amarillo||15.00 g||6 days||Dry Hop||6.0%|
|Centennial||15.00 g||6 days||Dry Hop||4.0%|
|Total hops||60.00 g||-||-||-|
|Whirlfloc Tablet||0.50 Items||10.0 mins||Boil||Fining|
|US-05 - Safale American||DCL/Fermentis||Ale||76.5 %||15.0 C - 23.9 C|
14/09/19 Brew day
15/09/19 Pitched yeast @ 16deg
@16deg until ~1.013
19/09/19 Dry hopped
24/09/19 removed hops
Diacetyl rest 26/09/19 @ 18deg
@18deg until FG reached (3 days).
Cold crash 29/09/19 @1deg
@1deg for 3 days.
Desired CO2 = 5.3g/lt = 79g sugar
1/10/19 Bottled, 78g sugar
-12.75x 750ml Longecks
=9.9L, racked to secondary, no sediment