Skip to content

Recipe – American Hoppy Amber

13/02/2014

I have a lot of 2012 harvest hops left and with some fresh 2013 hops safely in my fridge (some interesting varieties to brew with this year) I’ll have to start using the older ones up. Sealed in a food-saver or oxygen barrier  pack in the fridge the hops stay usable for a long time but not indefinitely so it makes more sense to use the older ones up before starting to experiment with the fresh ones.

So for this reason I’ll be brewing some hoppy beers in the near future. For the first one I wanted to use Simcoe and Amarillo, a combination that has worked very well in the past. For the malt bill I wanted to try something different this time. Instead of a dry bodied IPA/APA with a slight malt character I wanted to try something with a more substantial malt presence, less bitterness than an IPA and lots of hop aroma. I came up with a recipe that is stylistically close to an American Amber Ale  but probably has too much hop aroma to be called that by the purists. For the yeast I’ll use the Wyeast 1968 cake that is left from the SMaSH fermentation a couple of weeks ago. The Fuller’s strain is easy to work with and will hopefully add another layer of flavour to this beer. Or it might clash with the hops but we will see in a couple of weeks.

Recipe

—————-
Target Batch Size (Litres/Gallons): 17.00 / 4,5
Total Grain (Kg/Pounds): 3,1 / 6,8
Anticipated OG: 1.043
Anticipated SRM: 10,7
Anticipated IBU: 31,5
Wort Boil Time: 60 Minutes

Fermentables
—————–
81% 2,5 kg / 5,51 lbs  – Pale ale malt, Weyermann
12% 400g / 0,88 lbs – Pale Crystal Malt, Thomas Fawcett
7% 200g / 0,44 lbs – Amber Malt, Thomas Fawcett

Hops
——–
20g / 0,7 oz.  Amarillo @ 15 min for 13,3 IBU
20g / 0,7 oz.  Simcoe @ 15 min for 18,2 IBU

60g / 2,1 oz.  Amarillo @ Hop Stand
60g / 2,1 oz.  Simcoe @ Hop Stand

60g / 2,1 oz.  Amarillo @ Dry Hopping for 5 days
60g / 2,1 oz.  Simcoe @ Dry Hopping for 5 days

Extras

———-
½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
2g / 0,07 oz. Calcium Chloride in mash
5g / 0,17 oz. of Gypsum in the mash

Yeast
———
Wyeast 1968 London ESB ~ Half of the Yeast Cake from the Bramling bitter

Mash
———————–
22 Litre BIAB @ 66 Celsius for 60 mins (5,8 Gal/150F)

Advertisements

From → Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: