EMBER (Smoked Amber)

  

STORY
Ember was born after a longing daydream of summertime campfires. I originally brewed this for early spring, but like most ambers it is best during autumn. This beer was my first venture into using smoked malt (well, my first successful venture at least), and is quite enjoyable, but patience is required. The cherrywood smoked malt, has smells reminiscent of bacon and will sing you siren songs until you inevitably succumb to temptation and crack one open. You'll notice a very astringent smoke flavor, and immediately curse yourself for adding to much smoked malt. However, if given time, the smokiness will mellow out and the beer really shines. I would recommend about 3 months of bottle conditioning, but open one every week or so and you can experience the change yourself.

RECIPE (PRINTABLE VERSION)
Grains (11.25lbs)
     9.0 lbs Pale Malt
     1.0 lbs Cherrywood Smoked Malt
     1.0 lbs Crystal 80
     .50 lbs Crystal 60
Hops (7.00 AAUs)
     7.00 AAUs Kent Golding (1.0 oz | 7.0%)
Yeast

WLP013 1084 (London Ale)

(high | 67-75% | 66-71°F)

STATS

OG: 1.058

FG: 1.012
ABV: 6.1%

SRM: 14

IBU: 24

MASH SCHEDULE

Strike
17 qts water @ 163°F for 1:00
Should settle to 152°F
Infusion
4.5 qts water @ 210°F for 1:00
Should settle to 162°F
Sparge
Prep water @ 175°F
Continue until 6.5 gallons gathered

*BG should be 1.047

BREW SCHEDULE

All Hops @ :60

Irish Moss @ :15

Cool in Ice Bath to 68°F
Pitch Yeast

FERMENTATION SCHEDULE

     Transfer to secondary after 1-2wks
     Bottle after another 1wks
     Prime to 2.3 vol CO2 (~.80oz/gal)
     Condition at room temp for 3wk
     Cold condition for 1wk
     DRINK!
     

SESSIONS

     July, 2015
     Mar, 2015