Pre-Boil Gravity: 1.054 SG
Original Gravity: 1.052 SG (I added some water to hit my numbers)
Final Gravity: 1.015 SG
ABV: 5.0 %
Colour: 28 EBC
BU:GU Ratio: 0.59

Mash water: 20L
Sparge water: 13L

Grain (total: 6.21kg):
Gladfield Ale Malt 5.000 kg (80.5%)
Gladfield Redback Malt 600g (9.7%)
Medium Crystal 350g (5.6%)
Gladfield CaraMunich I 200g (3.2%)
Carafa Special II 60g (1.0%)

10g Green Bullet 12.6% (14 IBU) @ 60min
11g Nelson Sauvin 11.8% (9.0 IBU) @ 30min
10g Liberty (5.4%) (3.9 IBU) @ 30min
20g Liberty @ 15min
20g Liberty @ flame out
10g Nelson Sauvin @ turn off
50g Liberty dry-hopped

Mash at 68°C for 60 mins

Sparge and boil for 60 mins

Ferment at 18°C with Mangrove Jack’s M44 (US West Coast). Use Marshall Schott’s Ale schedule on your upgraded STC-1000, or give it a week or so.

The red back malt gave this beer a crazy deep amber colour. I wasn’t such a fan of the Liberty hops though. I thought it had a weird musty kind of flavour. I’m not sure if this was because the hops I had weren’t of the best quality (hops do have bad years etc…), so I might have to try this again. I think unless someone really sells Liberty hops to me, I’d be using Motueka or Riwaka hops in place of the Liberty hops. I based this recipe on the one from Jamil Zainasheff’s excellent book Brewing Classic Styles.

2 Responses to ““And Now For Something Completely Different” Amber Ale”

  1. Kev

    Hi Karl. I fancy doing this recipe. Just 1 question about it.. ( see below)
    20g Liberty @ flame out
    10g Nelson Sauvin @ turn off

    Flame out is adding at 0 minutes, usually when boil is finished.
    What is turn off ? Is this not the same thing ?

    • Karl

      Nah, means the same thing mate – flame-out seems wrong for a fully electric brewery eh? 🙂


Leave a Reply

  • (will not be published)