a few weeks ago using Amber Malt and left over hops of various types. That experimental brew has a lovely flavour and I can now understand comments in books saying that Amber malt gives a bread and biscuits taste. The latest incarnation, Shropshire Amber uses only Marris Otter, Amber Malt and torrified wheat. Recipe Specifications
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Batch Size: 23.00 L
Boil Size: 32.30 L
Estimated OG: 1.040 SG
Estimated Color: 13.8 EBC
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
3.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 82.64 %
0.33 kg Amber Malt (100.0 EBC) Grain 9.09 %
0.30 kg Wheat, Torrified (3.3 EBC) Grain 8.26 %
29.00 gm Boadicea [5.60 %] (90 min) Hops 18.2 IBU
25.00 gm Bobek [5.20 %] (20 min) Hops 8.3 IBU
20.00 gm Bobek [5.20 %] (10 min) Hops 4.0 IBU
1 tablet Protofloc (10 mins)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 3.63 kg
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My Mash
Step Time Name Description Step Temp
90 min Step 1 Add 9.07 L of water at 73.5 C 66.0 C
I got 24 litres at 1.038 so I was pretty happy with that. Anyone else out there a fan of Amber malt?
