Autumn Amber Ale 23L

INGREDIENTS

3.7kg Gladfield Ale

0.95kg Dark Munich

230g Biscuit Malt

180g Light Crystal

180g Med Crystal

120g Light Chocolate

15g Chinook (60 min)

20g Centennial (20 min)

20g Chinook (5 min)

20g Centennial (flameout 15 min at 80 degrees C)

50g Centennial (dry hopped on about day 4 for 3 days)

Safale 05 Yeast

INSTRUCTIONS

Mash at 68 degrees for 60 minutes.  

Sparge at 78 degrees C

Boil 1 hour with hop additions above

SPECIFICATIONS

Est OG 1.054

Est FG 1.012

Est ABV 5.5%

Bitterness 38 IBU

Colour 30 EBC