This recipe was supplied for the 2019 Members Recipe by Martin Thompson. The competition was won by Peter Lawrence
Batch Size 23l; OG 1048; FG 1011; ABV 4.9%; IBU 38
Mash – 66ºC for 60 minutes
Pale Malt 4kg 80% Amber Malt 500g 10% Wheat Malt 250g 5% Crystal Malt 250g 5%
Boil – 60 Minutes
Willamette (6.6%) 45g. 60 mins Willamette 15g. 30 mins Irish moss 3g last 20 mins Willamette 10g after boil around 5-10 degrees below boiling
I used Safale US-05 with American and English Amber Ale in mind. Willamette hops were my choice for the same reason. Willamette were developed from the English Fuggles and retain the earthiness but with more peppery and floral notes. Typical American Amber ales however use the now ubiquitous full-on hops which swamp the toasty malt flavours, in my opinion.
Boil 60 mins and allow temp to drop 5 or 10 degrees below boiling before adding last hop. Ferment ideally for 14 days if temperature can be constant at 18-19°C. Carbonate with 4oz sugar.