Nasty American Hops

With the longer days and warmer weather (at the moment anyway!) I wanted to make a lighter, more hoppy beer instead of the many dark and heavy brews we have made recently. We’ve got a lot of US hops in the freezer that could really do with being used up – especially some packs of Citra that were sent in error when I made an online purchase a while back.

So despite Andy thinking they are “nasty American hops” we set about making an American Amber that will be called Alderley Amber. (Andy still subscribes to the view expressed by The Farmer’s Magazine in 1863: “The hops from Canada and the United States still exhibit the disagreeable flavour which renders them quite unsuitable for fine qualities of ales.” But he’s very good in that he’ll help make a beer even though he refuses to drink it!)

Alderley Amber is 66 IBUs, and loaded with Citra, Chinook and Columbus hops. It’s fermenting at the moment, and the beer fridge smells great!

The recipe, like so many we make, is based on a recipe in Brewing Classic Styles by Jamil Zainasheff and John Palmer.

Alderley Amber

Grain bill

Maris Otter  4675g 79.3%

Light Crystal Malt  382g  6.5%

Munich Malt  382g  6.5%

Biscuit Malt  192g  3.3%

Dark Crystal Malt  192g  3.3%

Pale Chocolate Malt  72g  1.2%

Hop schedule

60 minutes:

Citra  15%AA  38g  54 IBU

10 minutes:

Citra  15%AA  10g  5.2 IBU

Chinook  14%AA  5g  2.7 IBU

Columbus  14.8%AA  8g  4.5 IBU

Flame out:

Citra  15%AA  15g 

Chinook  14%AA  6g 

Columbus  14.8%AA  18g 

Dry hops:

Citra  25g   5 days

Columbus  25g   5 days

Water treatment: 10g gypsum in 32 litres

Yeast: 1 sachet Safale US-05

Batch size: 23l

Mash temp: 67C

Mash time: 60 min

Boil time: 60 min

OG: 1.055

IBU: 66 (Rager)

Colour: 12 Lovibond, 15.8 SRM, 31 EBC

Target FG: 1.015

Target ABV: 5.3%

Fermentation Temperature: 18C