Caramel 80

English Amber Ale

Recipe

Water Profile

Calcium: 50ppm

Magnesium: 5ppm

Sodium: 15ppm

Sulfate: 55ppm

Chloride: 65ppm

Bicarbonate: 35ppm

Malt Bill

90% Briess Pale Ale

5% Briess Caramel 80

5% Briess Special Roast

Hop Schedule

33.6 IBU Kent Golding @ 40min

Yeast

Fermentis Safale S-04

Process

Mash In @ 50C, 0min

Beta Rest @ 60C, 30min

Alpha rest @ 70C, 30min

Mash Out @ 78C, 15min

Boil, 60min

Force Chill

Closed Ferment @ 20C, 7 Days

OG: 11.2P — IBU: 33.6— ABV: 3.9%

Aroma

Specific Aromas

Multi-Grain Bread, Toffee, Fresh Berries

Flavor

Specific Flavors

Toasted Almonds, Dark Caramel, Dark Dried Fruit

Overall

Impression

Thin, Dry, & Slightly Bitter

Positives

Successful combination of toasted malt, British-Style yeast, & Kent Golding Hops to make a reasonably interesting ale

Next Time

Replace the multi-step mash with a higher temperature single step mash to thicken the mouthfeel as well as increase the specialty malts to add maltiness & balance the bitterness

Overall Preference

A poll on people's preference for the ale, updated regularly, based on a scale of 1-5 & organized by # of people for each rating.
There’s a flavor in this I can’t put my finger on... wait... no... yes.... almonds!
— B.S.