Brew Day #4 Part 3 Amber Ale Kegging

Brew Number Four

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.

In part one we put together the system, weigh and grind the grains, and mash.
In part two we boil, chill, and pitch the yeast into our new SS conical.
In part three we keg for the first time.
In part four we taste the beer and discuss what to do next.

The particulars:
“Amber Ale”
19L batch size
3.68 Kg 2 Row
.59 Kg Kiln Amber L15-20
.59 Kg Cyrstal 80 Briess
46.4g Tettnang 60 minutes
15.5g Tetnang 5 minutes
1 pkg Safale US-05 Ale Yeast

Targets:
5.05% ABV, OG 1.055, FG 1.017, IBU 28

Strike water 28.5 L @160ºF
Mash 60 minutes @156ºF while recirc
Mashout @168ºF for 10 minutes
60 minute boil with hop additions
Immersion chill to pitch temp of 68ºF
Pitch yeast rehydrated in 250 mL water

Pre boil gravity: 1.043
OG: 1.053
FG: 1.014
ABV: 5.12

Brewed June 18 2016
Kegged July 1 2016
Force carbed at 12.5 psi for 1 week