Brew Number 5 - Episode Three ‘The Mash’ - ’American Amber’ <br /> <br />In episode one Doug stops by to help us taste past brews and adjust the recipe <br />In episode two we unpack the BREWHA <br />In episode three Doug helps us mash in and Matt stops by to give us a taste of Sawdust City ‘Limberlost’ <br />In episode four we sparge and boil <br />In episode five we chill and pitch <br />In episode six… we taste the brew! <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 />14g Cascade 60 minutes <br />14g Perle 60 minutes <br />5g Magnum 60 minutes <br />28g Cascade 15 minutes <br />28g Cascade Dry Hop <br />1 pkg Safale US-05 Ale Yeast <br /> <br />Targets: <br />5.3 ABV, OG 1.053, FG 1.013, IBU 43.6 <br /> <br />Strike water 22.37L @157ºF <br />Mash 60 minutes @150ºF <br />Mash out @168ºF <br />Fly sparge 5.5L @168ºF <br />Pre boil volume 22.5L <br />60 minute boil with hop additions <br />Jacket chill to pitch temp of 65ºF <br />Direct pitched dry yeast into wort <br /> <br />Dry Hopped 3 days after fermentation stopped <br />Cold crashed before kegging <br /> <br />OG: 1.054 <br />FG: 1.012 <br />ABV: 5.6 <br /> <br />Brewed July 10 2016 <br />Kegged July 20 2016 <br />Force carbed @ 12.5 psi for one week
