This is one of Beerguevara’a most loved recipes. Its a classic if you don’t mind us saying so ourselves. A delightful amber hue, toffee notes and toasty melanoidins firing, with a subtle American hop character and a balancing bitterness. Delicious!
3.5kg Chateau Pale
0.4kg Chateau Cara Ruby (50 EBC)
0.30kg Chateau Melano
0.2kg Chateau Crystal (150 EBC)
11g Summit Hops
20g Cascade Hops
1 x 11.5g sachet SafAle US-05 American Ale Yeast
Add 10 liters of water at 78°C to the mash tun and allow to cool to 74°C.
Add all grains.
Temp should drop to about 67°C (Add cool/hot water to reach this temp).
Steep for 60 min. Temp should remain constant.
(2-Step Batch Sparge)
Step 1: Add 4.5 litres water tot he mash tun at 76°C. Tap off all wort to Boil Pot until water level is just above surface of grain bed.
Step 2: Add 10 litres of water to mash tun at 76°C. Tap off wort into Boil Pot.
Boil Size: 20.5 litres.
Boil for 60 Minutes.
Add all Summit hops at beginning of boil.
Add 6g Cascade Hops 10 minutes before end of boil.
Add 14g Cascade Hops 1 minutes before end of boil.
Cool wort to 22°C, pour/siphon into fermenter, aerate well and pitch yeast.
Estimated Original Gravity (OG) is 1.055 SG. Ferment between 16-20 degrees. Allow to ferment for 7-14 days or
until Specific Gravity (SG) readings are identical over a 24-hour period.
Estimated Final Gravity (FG) is 1.011 SG. Once fermentation is done, tap off
and bottle / keg.