sinnerman79
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- Joined
- Dec 4, 2012
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Trying out a holiday amber ale. Would welcome critique of the following recipe.
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Batch size: 20L or 5.28 gallons
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Grain Bill:
Pale malt 4.5 kg (9.92 lb)
Amber malt 600g (1.32 lb)
Cara Munich 500 g (1.10 lb)
Cara Aroma 500 g (1.10 lb)
Dark roast chocolate malt 300 g (0.661 lb)
Total: 6.4 kg or ~14 lb
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Target ABV: 6.0% to 7.0% (not sure what my efficiency will be but I am working on a basic bucket with false bottom inside a bucket setup)
*
Mash:
Two temperature infusion mash
145F for 30 minutes
155F for 30 minutes
*
Boil:
Zythos pellets added three times during a 60 min boil to get to a 25 IBU level
*
Dry Hopping:
Nelson Sauvin dry hop (~10g or 0.4 Oz of pellets) for 7 days after 10 days of primary fermentation; objective is to add a bit of a floral wine like aroma in addition to the spices (see below)
*
Yeast:
Dry American ale yeast
*
Spices:
Not added during boil, but I have made a vodka infusion for a couple of days with a number of holiday spices (cinnamon, nutmeg, star anise, cloves, peppercorns)
*
Thinking of adding this infusion in after fermentation is done and before bottling
*
Batch size: 20L or 5.28 gallons
*
Grain Bill:
Pale malt 4.5 kg (9.92 lb)
Amber malt 600g (1.32 lb)
Cara Munich 500 g (1.10 lb)
Cara Aroma 500 g (1.10 lb)
Dark roast chocolate malt 300 g (0.661 lb)
Total: 6.4 kg or ~14 lb
*
Target ABV: 6.0% to 7.0% (not sure what my efficiency will be but I am working on a basic bucket with false bottom inside a bucket setup)
*
Mash:
Two temperature infusion mash
145F for 30 minutes
155F for 30 minutes
*
Boil:
Zythos pellets added three times during a 60 min boil to get to a 25 IBU level
*
Dry Hopping:
Nelson Sauvin dry hop (~10g or 0.4 Oz of pellets) for 7 days after 10 days of primary fermentation; objective is to add a bit of a floral wine like aroma in addition to the spices (see below)
*
Yeast:
Dry American ale yeast
*
Spices:
Not added during boil, but I have made a vodka infusion for a couple of days with a number of holiday spices (cinnamon, nutmeg, star anise, cloves, peppercorns)
*
Thinking of adding this infusion in after fermentation is done and before bottling