YCH025 - Falconers Flight American Amber Ale
- Original Gravity
- Final Gravity
Munich Malt 20L19%
Crystal Malt 60L9%
Yeast & Adjuncts
California Ale14 million cells/mL
|Falconer’s Flight® Blend||T-90 Pellets||11%||60 Min||0.75 g/L|
|Falconer’s Flight® Blend||T-90 Pellets||11%||10 Min||1.55 g/L|
|Falconer’s Flight® Blend||T-90 Pellets||11%||Dry Hop 1||3.9 g/L|
Perform a single infusion mash at 152°F/67°C for 60 min.
Vorlauf until the wort has cleared and is free of grain particles.
Runoff into the kettle and sparge with 180°F/82°C water.
Bring the wort to a boil.
After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.
After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions.
Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C.
Gently create a whirlpool in the kettle.
Quickly cool the wort to 66°F/19°C, aerate it, and transfer in into a sanitized fermenter
Pitch the appropriate amount of California Ale yeast and add either an airlock or blowoff tube to the fermenter
Dry Hop: Add hops with approximately 1.004 – 1.008 specific gravity left before final gravity.
After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.
Transfer to a keg and carbonate or bottle condition.