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Amber Ghost
English IPA • All Grain • 23 L
Easy All Grain.
January 11, 2007 pm 07:52pm
5.0/5.0 1 rating
Ingredients (All Grain, 23 L)
- 3 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .5 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 56.4 g
Northern Brewer - 6.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 33 g
Nelson Sauvin™ - 9.5 AA% whole; boiled 15 min
Nelson Sauvin™
Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.
- 27 g
Nelson Sauvin™ - 9.5 AA% whole; boiled 1 min
Nelson Sauvin™
Early trials with Nelson Sauvin immediately revealed it to be somewhat different in its brewing character than other hop cultivars. This variety imparts certain grape like flavours to the beer; flavours which have yet to be positively identified. To acknowledge this Sauvignon Blanc flavour the variety was named Nelson Sauvin.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.018 | |
| Color: | 12.1 SRM | 8 - 14 | |
| Alcohol: | 6.7% ABV | 5% - 7.5% | |
| Bitterness: | 50.9 IBU | 40 - 60 | |
Discussion
Cant stop drinking this stuff.
2007-02-11 11:36pm
It has only been in the bottle for 3 wweks after a dry hopping period of 1 week. There are only half the bottles left. I have plenty of conditioned beer in the cupboard - but this seems to be the one that I grab before the others.
Silver Prize
2007-03-28 7:40pm
I won a silver prize at a local homebrew competition with this beer. It was dry hopped with cascade aswell.
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