Brewing an amber ale gave us a chance to try out our new Immersion Pro fermentation temperature controller.
MALT:
Crisp Extra Pale Maris Otter – 4kg
Crisp Cara Malt – 1.2kg
IREKS Munich Malt – 300g
Rice Hulls – 100g
HOPS:
Amarillo – 20g / 60 minutes
Amarillo – 20g / 30 minutes
Amarillo – 20g / 5 minutes
Amarillo – 50g / Dry Hop
Cascade – 50g / Dry Hop
Mosaic – 50g / Dry Hop
ADJUNCTS: None
YEAST: Safale US-05 + oxygen
STRIKE VOLUME: 28.8 litres (10 litre sparge)
FERMENTER TEMP: 18°C
OG: 1.063
FG: 1.008
ABV: 7.2%
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 2.0 units