Autumn Amber
20 L · OG 1.054 · FG 1.014 · ~5.2% ABV · 28 IBU
| Malt | Amount |
|---|---|
| Pale ale malt | 4.2 kg |
| Munich | 0.6 kg |
| Crystal 60 | 0.3 kg |
| Biscuit | 0.15 kg |
Mash: 66°C for 60 minutes. Boil: 60 minutes, bittering hops at the start, a small aroma addition at 10 minutes.
Fermentation: clean ale yeast at 18°C for ten days, then three days at 20°C to finish.