Parity Amber Ale (21 Litres)
News of the Aussie dollar reaching parity against the Greenback caused quite a stir. Well, in Australia, at least. So an appropriate recipe to mark the event might be American Amber Ale (BJCP 10B.). According to the BJCP style guidelines - American Amber Ale, is like an American Pale Ale but with more body, caramel richness and a balance more toward malt than hops (although hop rates can be significant). The dry hop addition, in this recipe, will give a fresh citrus aroma blended with biscuity, caramel notes from the Amber Malt while not being overtly bitter.
- 1 x 1.7kg Thomas Coopers Bootmaker Pale Ale
- 1 x 1.5kg Amber Malt Extract
- 1 x 30g Cascade Hop Pellets
- 1 x American Ale Yeast for your choice
- 1 x 250g Dextrose Corn Sugar or Carbonation Drops
- Colour: Amber
- Body: Medium
- Bitterness: Medium
- Approx. Alcohol Level: 4.9% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
Add the contents of the Bootmaker Pale Ale and Amber Malt Extract cans to the fermenting vessel and dissolve with 2 litres of hot water. Add cold water up to the 17 litre mark and stir vigorously. Check the brew temperature and top up to the 21 litre mark with cold or warm water as close as possible to 21C. Sprinkle the dry yeast and fit the lid.
STEP 2: Brew
After day 3, or once the foam has collapsed back into the brew, add the Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper). Fermentation has finished once the specific gravity is stable over 2 days and it should finish in the range 1008 - 1012.
STEP 3: Bottle
Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).
STEP 4: Enjoy !
Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place. Expect the alcohol content to be around 4.9% ABV.
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