- Recipe Type
- All Grain
- Yeast
- US-05
- Batch Size (Gallons)
- 5.5 gallons (5.0 gallons packaged)
- Original Gravity
- 1.050
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 30
- Color
- Dark amber
- Primary Fermentation (# of Days & Temp)
- 14 days @ 66-68F
- Tasting Notes
- Liquoriuce and coffee
EL DIABLO AMBER ALE
80% Domestic 2 Row (8.25 lbs)
7% Munich 10 (0.75 lbs)
5% UK pale chocolate 180L (0.5 lbs)
5% Flaked barley (0.5 lbs)
3% UK C120 (0.3 lbs)
1/3 oz Centennial @ 60 (10aa)
1 oz Centennial @ 12
1 oz Hallertauer Trad @ 0 (4 aa)
US05
Mash 60 - 75 minutes @ 153F
This was an experiment to see what a healthy dose of pale chocolate would do to a beer... and it turned out really well! It has deep, complex flavors from the malt, and a darker amber colour that isn't dark enough to be a brown ale. It pours with a rocky head that settles but sticks around. Pronounced but approachable malt flavors, with liquorice and mild coffee in the background. I used centennial and hallertauer tradition, but you can easily switch it up to whatever you like as long as it's in the 25-30 ibu range.
80% Domestic 2 Row (8.25 lbs)
7% Munich 10 (0.75 lbs)
5% UK pale chocolate 180L (0.5 lbs)
5% Flaked barley (0.5 lbs)
3% UK C120 (0.3 lbs)
1/3 oz Centennial @ 60 (10aa)
1 oz Centennial @ 12
1 oz Hallertauer Trad @ 0 (4 aa)
US05
Mash 60 - 75 minutes @ 153F
This was an experiment to see what a healthy dose of pale chocolate would do to a beer... and it turned out really well! It has deep, complex flavors from the malt, and a darker amber colour that isn't dark enough to be a brown ale. It pours with a rocky head that settles but sticks around. Pronounced but approachable malt flavors, with liquorice and mild coffee in the background. I used centennial and hallertauer tradition, but you can easily switch it up to whatever you like as long as it's in the 25-30 ibu range.
