This time I brewed an all grain amber ale. Simple, malty and complex without being overly sweet or too hoppy.
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— BIAB AMBER ALE RECIPE —
**Malt**
42% – 5 pounds – Pale Malt
42% – 5 Pounds – Vienna Malt
6.3% – 0.75 Pounds – Crystal 15L
4.2% – 0.5 Pounds – Victory Malt
3% – 0.3 Pounds – Carapils
2.5% – 0.25 Pounds – Crystal 120
Mash at 156F for 1 hour. I mashed this a bit higher to get a little bit more body in the finished beer.
**Hops**
0.1 oz / gal – Willamette @ 60 minutes (9 IBUs)
0.1 oz / gal – Hallertau @ 60 minutes (7 IBUs)
0.1 oz / gal – Cascade @ 60 minutes (9 IBUs)
0.2 oz / gal – Willamette @ 10 minutes (6 IBUs)
0.1 oz / gal – Hallertau @ 10 minutes (3 IBUs)
0.1 oz / gal – Cascade @ 10 minutes (3 IBUs)
**Yeast**
San Diego Super Yeast – 1L Starter
**Water Profile:**
calcium: 86 ppm
sodium: 10 ppm
sulfate: 125 ppm
chloride: 75 ppm
**SG / FG / ABV**
1.053 / 1.014 / 5.1%
• Ferment at 66F – 1.5 weeks
• Cold Crash – 1.5 weeks @50F
• Bottle Condition 3 weeks.