I’m going to be brewing the American Amber Ale tomorrow. I brewed it as my second batch. I’m looking to revisit it and have it be my best batch yet. Here is a run through of how my brew day should go. A little long but please let me know if you see any issues in my process. I will be using Distilled water.
Pre boil water for yeast night before. On brew day remove dry yeast from refrigerator and bring to room temp. Bring 3 quarts of water to 150 degrees while heating 2 gallons in main pot. Steep 1 pound of grains for 30 mins between 160-165. Remove grains. Combine water w/ main pot and continue to heat to boiling. Total water around 2.75 minus what the grains soaked up. Warm LME in hot water bath to make it easier to pour. Once boiling remove from heat and add 3.15 lbs of LME slowly. Return to boil and set timer to 60 min and add 2oz hop addition. Sanitize equipment (fermentor and lid, airlock, yeast packet, scissors, small spoon, strainer, glass measuring cup). 15 min remove heat and add late addition 3.15 lbs of LME slowly. Return to heat. 5 mins put wort chiller in boil to sanitize. 1 min add 1 oz hop addition. At end of boil cool the wort down to 70-80 degrees. While chilling I will re hydrate Safale US-05 in 110ml of pre boiled water heated in microwave to 80 degrees +/- 6 degrees as per Safale. Let it sit for 15 mins then carefully stir with sanitized spoon and let sit for another 15 mins. When wort temp is between 70-80 strain it into the fermentor with 2 gallons of distilled water in it and top off to 5 gallons. Pitch yeast slurry after temp or wort and yeast are both within about 5 degrees. Secure lid. Shake fermentor vigorously. Place in basement ambient temp around 60-62 degrees. Add air lock filled with star san solution. Let sit for 3 weeks.
