Leftovers American Amber — Brewday Checklist

Mash Liquor

• Heat 17.55 L to 73.5°C

Grain Bill

• Pale Ale (Crisp) – 3.5 kg
• Wheat Malt, Pale (Weyermann) – 0.68 kg
• Munich Malt – 0.5 kg
• Pale Ale (Dingemans) – 0.5 kg
• Brown Malt – 0.43 kg
• Aromatic Malt (Dingemans) – 0.41 kg
• Caravienne Malt – 0.25 kg
• Crystal Malt - 60L (Thomas Fawcett) – 0.13 kg
• Carafa Special III (Weyermann) – 0.1 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 60-minute boil
• At 30 min: Add 10 g Cascade
• At 10 min: Add 17 g Cascade
• At 15 min: Add 2.50 g Protafloc

Whirlpool

• For 20 min: Add 40 g Amarillo

Primary Fermentation

• Pitch yeast: 0 x Safale American (DCL/Fermentis)
• Ferment at 19.4°C
• Dry hop: 25 g Chinook (pellet)