Description

This recipe is taken from the book Beer Craft by Jon Finch.
An Amber Ale with Rye malt to add a dry and biscuit quality to the beer. Rich malts add caramel character and Chinook hops add citrus, pine and spice while Cascade adds more spice and citrus with added floral notes. Clean US05 yeast is used to allow the hops to shine through.

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Ingredients

Crisp Pale Ale Malt (2700 grams)
Weyermann® CaraRed® (500 grams)
Crisp Pale Rye Malt (700 grams)
Crisp Roasted Barley (60 grams)
Columbus Pellets (16 grams)
Chinook Pellets (117 grams)
Cascade Pellets (20 grams)
SafAle™ US-05 11.5g (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Amber/Red Ale
Batch Size: 19L
Original Gravity: 1048
Final Gravity: 1011
ABV %: 5.0
IBU:

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 75

Additions and timing:

16g Columbus – Boil 75 min
10g Chinook – Boil 10 min
5g Cascade – 5 min
7g Chinook – Flame-out
15g Cascade – Flame-out

Secondary additions and timing:

100g Chinook – Dry hop

Yeast: Safale US-05
Fermentation temperature/steps: 18-20c

Comments:

This recipe is taken from the book Beer Craft by Jon Finch.
An Amber Ale with Rye malt to add a dry and biscuit quality to the beer. Rich malts add caramel character and Chinook hops add citrus, pine and spice while Cascade adds more spice and citrus with added floral notes. Clean US05 yeast is used to allow the hops to shine through.