Brew Number Four <br /> <br />For this brew we decided to increase our output to 19L by upscaling our existing ‘Amber Ale’ recipe with the ‘BeerSmith’ software. We’ve also moved to an electric BIAB system from High Gravity Brewing - this system features a 240V (4500W) Blichman Boil Coil, an Electric Brewery Controller, and the ability to brew batches up to 40L. <br /> <br />In part one we put together the system, weigh and grind the grains, and mash. <br />In part two we boil, chill, and pitch the yeast into our new SS conical. <br />In part three we keg for the first time. <br />In part four we taste the beer and discuss what to do next. <br /> <br />The particulars: <br />“Amber Ale” <br />19L batch size <br />3.68 Kg 2 Row <br />.59 Kg Kiln Amber L15-20 <br />.59 Kg Cyrstal 80 Briess <br />46.4g Tettnang 60 minutes <br />15.5g Tetnang 5 minutes <br />1 pkg Safale US-05 Ale Yeast <br /> <br />Targets: <br />5.05% ABV, OG 1.055, FG 1.017, IBU 28 <br /> <br />Strike water 28.5 L @160ºF <br />Mash 60 minutes @156ºF while recirc <br />Mashout @168ºF for 10 minutes <br />60 minute boil with hop additions <br />Immersion chill to pitch temp of 68ºF <br />Pitch yeast rehydrated in 250 mL water <br /> <br />Pre boil gravity: 1.043 <br />OG: 1.053 <br />FG: 1.014 <br />ABV: 5.12 <br /> <br />Brewed June 18 2016 <br />Kegged July 1 2016 <br />Force carbed at 12.5 psi for 1 week
