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BRITISH AMBER ALE (23L)

“very rich fruity and bready malts with a brilliant deep amber colour and malty sweet finish… ”

OG: 1.050 IBUs: 38
MASH: 60min, 67°C BOIL: 70min
GRIST
– 3.6kg Voyager Veloria (7.5 EBC)
– 400g Gladfield Dark Crystal (190 EBC)
– 200g Gladfield Toffee (11 EBC)
– 300g Gladfield Biscuit (60 EBC)
– 300g Best Malz CaraMunich III (150 EBC)
– 300g Gladfield Gladiator (6 EBC)
BOIL ADDITIONS
30g Challenger (7% AA) (60min)
20g Challenger (7% AA) (30min)
50g Fuggles (4.5% AA) (5min)
DRY HOP*:
50g Fuggles

FERMENT @ 20°C
DRY
> Safale S-04
Danstar Nottingham Ale
Mangrove Jack’s M36 Liberty Bell Ale
LIQUID
WLP002 English Ale
WLP005 British Ale
WLP011 European Ale
FERMENT: 12 days** MATURATION: SHORT

* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package
when specific gravity is stable over two days

OPEN RECIPE IN BREWFATHER

 

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