American Amber Ale Motueka Amber Ale (Sommergarten) - Home Brew Forums
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Old 07-31-2013, 12:56 AM   #1
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,693
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Recipe Type: All Grain   
Yeast: Wyeast 1318 - London Ale III   
Yeast Starter: No   
Batch Size (Gallons): 4 or 5 (see note)   
Original Gravity: 1.059   
Final Gravity: 1.017   
IBU: 35   
Boiling Time (Minutes): 90   
Color: 15L   
Primary Fermentation (# of Days & Temp): 4 weeks   
Tasting Notes: Summertime Amber Ale based upon Uinta\'s SUM\'R but darker & with different hops   

Sommergarten is my nickname for this beer because its based upon Uinta Brewing's SUM'R ale

Fermentables
7lbs Belgian 2 Row
1.5lbs Crystal 60L
12oz Torrified Wheat
6oz Biscuit

Hops*
0.5oz Motueka (7.4%AA) @ 60 minutes
0.5oz Motueka (7.4%AA) @ 40 minutes
0.35oz Motueka (7.4%AA) @ 20 minutes
0.35oz Motueka (7.4%AA) @ 5 minutes
0.3oz Motueka (7.4%AA) @ flameout
1oz Strisselspalt (2.3%) @ flameout

Misc
Irish Moss

Mash
Rests at
125F for 30 minutes
149F for 60 minutes
mashout at 168F

Boil
90 minutes

Yeast
Wyeast 1318 - London Ale III

Notes
This was originally intended to be a sessionable 5 gallon beer with a 60 minute boil. I screwed up the mash by way overshooting my 149F rest. I added ice to cool it off and got worried that I added too much water so I extended the boil to 90 minutes and ended up a gallon short.

It still works great as a higher strength amber. The Motueka hops come across as spicy and limey. The Strisselspalt increases the overall apparent hoppiness of the beer.

Also, the beer is a little bit darker than it appears in the picture. I was trying to get it against a white background and the sunlight bleached out the colors a little.

*Hops - The Strisselspalt isn't necessary. But I needed to kill off an ounce that was getting rather old.
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Reason: Forgot to include the yeast

 
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Old 08-10-2013, 04:47 AM   #2
NewWestBrewer
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May 2013
New Westminster, British Columbia
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What yeast did u use?
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Old 08-10-2013, 04:49 AM   #3
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,693
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Oh, I forgot to put it in the recipe. I'll go back and add it.

It was Wyeast 1318 - London Ale III.
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Old 08-14-2013, 10:41 PM   #4
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,693
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I've been thinking about the yeast I used some more:

London Ale III is a low attenuating yeast. Even though this beer got 70% attenuation with a 149F mash, a stout I used it in got 60% attenuation with a 154F mash.

I'm thinking the next time I brew with London Ale III, I'm going to mash at 145F to help ensure I get good attenuation.
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Old 04-07-2014, 04:29 PM   #5
skitter
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Jul 2013
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I will be trying this next, I kept the grain bill the same but modified the hop additions to match my tastes. Staying with Motueka though, just did a light ale with honey malt using Motueka that worked really well.

 
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Old 04-07-2014, 11:02 PM   #6
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,693
Liked 555 Times on 406 Posts


Cool.

Let me know how it turns out.
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