AG#9 – Amber Otter

Posted by: pdtnc on: October 10, 2009

• In: Brewing
• 4 Comments

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

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Tags: amber, amber ale, amber beer, amber malt, amber otter, beer, bitter, boil, Brewing, celeia, celeia hops, craft brewing, grain, gypsum, home brew, home brewing, hops, Maris Otter, mash, otter, pale malt, Torrefied Wheat