Part 1 of a 3 Part Malt and hops experiment ‘Mild Otter’ and ‘Brown Otter’ to follow in future brewdays.

Amber Otter – an Amber beer with Celeia hops

Fermentables:
Maris Otter 1800g
Amber Malt 520g
Torrefied Wheat 100g

Hops:
Celeia 60 mins 27g
Celeia 15 mins 16g
Celeia 0 mins 11g
Protafloc Tablet 20 mins

Final Volume: 12 Litres
Original Gravity: 1.044
Final Gravity: 1.010
Alcohol Content: 4.4% ABV
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 38 EBC

Going to Pitch Safale us-05 so I get a full appreciation of the malt and hops

The Grains, Maris Otter, Amber Malt and Torrefied Wheat:

Mash paddle I made at work:

Mashing with my new spoon, no more floppy spoon syndrome:

Looks pretty damn good for pH:

Celeia Hops:

First batch sparge wort, tasting interesting… quite dry but sweet if you know what I mean:

First Batch goes on to warm up with FWH and 1Tsp Gypsum:

Coming to the Boil:

Cold Break:

Nice Clear Wort:

Hit around OG1042 @ 23 Deg C so that will do

Next malt Experiment will be using Brown Malt.

Less than 24 hours and its fermenting well:

**Bottled 23rd Oct ‘09 with 45g sugar