Light American Amber Ale
Light American Amber Ale AG schedule
No Chill Batch # 137 06-06-2007
Batch size- 22 Lt (into Fermenter 20lt)
Total Bitterness - 24 IBU’S
1.5 kg Morgans Pale ME
1.2 kg German Pils malt grain
0.5 kg Light Munich malt grain
0.3 kg Dark Munich malt grain
0.25 kg Medium crystal malt grain
0.15 kg Carapils malt grain
0.15 kg Chocolate malt grain
0.25 kg Caramunich malt grain
0.10 kg Wheat Malt
(4.4kg total grain)
Bittering hops 23g Perle (6.0%AA)
(60 min boil 14 IBU)
Flavour Hops 5g Nelson Sauvin pellets (12.0 % AA)
(20 min boil 6 IBU)
Flavour Hops 5g Nelson Sauvin (12.0 % AA)
(15 min boil 4 IBU)
Aroma Hops 20g Nelson Sauvin pellets (12.0 % AA) (5 min boil 0 IBU)
Aroma Hops 15g Nelson Sauvin hop pellets (12.0 % AA) (1 min boil 0 IBU)
Aroma Hops 25g Nelson Sauvin hop pellets (12.0% AA)
1x whirlfloc tablet
Californian Ale (repitched on 2nd gen yeast cake from batches #130 & #134)
Pre heat esky with 5 litres of hot water for
5 minutes. ( )
Mash in 10lt strike water at ( deg)
to achieve mash temp 70 deg.
Mash started ( )
Mash for 60 minutes.
Mash finished. ( )
Add 4lt near boiling water to mash tun for mash out, mix well and leave for 10 minutes.
Mash out started ( )
Mash out finished ( )
Drain and recirculate 5lt of wort through mash tun. Drain mash tun to brew kettle.
Add 10lt sparge water at 75-80 deg to mash tun and mix well.
Sparge water temp ( )
Drain and recirculate 5lt of wort through mash tun. Drain mash tun to brew kettle.
Bring sweet wort in the kettle to the boil.
Boil started ( )
After 10 minutes boiling add bittering hop pellets to kettle and boil for 30 minutes.
Hops added ( )
After 15 min boil add 1 whirlfloc tablet and Flavour hops to the brew kettle to boil for 15 minutes. Whirlfloc added ( )
Hops added ( )
After boil add aroma hops to kettle.
Boil finished ( )
Hops added ( )
No Chill on this batch. Run wort to 16lt cube.
Wort volume into cube should be 16 lt.
Actual cube volume ( )
Top up fermenter to 20 lt and pitch yeast ( )
SG reading ( ) temp ( deg)
Corrected reading ( )
1st Batch
Cube: ( )
Fermenter: ( )
Date( ) OG reading ( )
temp ( deg ) corrected reading ( )
Date( ) 1st FG reading ( )
temp ( deg ) corrected reading ( )
Date( ) 2nd FG reading ( )
temp ( deg ) corrected reading ( )
Date( ) 3rd FG reading ( )
temp ( deg ) corrected reading ( )
Alcohol %( )
Date( ) drop temp in fermenter to 0-2ºC for 24 hours before racking to keg.
Date( ) Rack to keg with Polyclar added at a rate of 3 dessert spoons in 200ml hot water. Refrigerate keg at least overnight before filtering.
Date ( ) Filter keg and carbonate.
