The Mule – American Amber Ale – All Grain Recipe Kit is named in honour of our co-founder Gus who has ‘muled’ some awesome ales across the Pacific Ocean from the Pacific NW to SoCal, USA ‘back home’ to Melbourne, AU much to our drinking delight 🙂
The Mule American Amber Ale is based loosely on a favourite US Craft Amber Ale of Gus’ Anderson Valley Boont Amber Ale . Taking a few clues from The Jamil Show – Can You Brew It on the real deal and adding a few of our own twists in the tail we came up with this take on an American classic Amber Ale and we rather like it! Hope you do too and if you brew it please do feel free to share with us your thoughts and feedback and ideas – cheers!
BeerCo American Amber Ale
an All Grain American Amber Ale
- 1.050 OG / 1.011 FG
- 38 IBU
- 13 SRM
- 5.0% ABV
- Batch Size 21.0 L
- Boil Time 60 min
Gladfield Malt Bill
Amount Hop Time Use Form AA
- 50 g Crosby Cascade (US) 60 mins Boil Pellet 5.1%
- 10 g Crosby Cascade (US) 15 mins Boil Pellet 5.1%
- 10 g Crosby Cascade (US) 10 mins Boil Pellet 5.1%
- 10 g Crosby Cascade (US) 5 mins Boil Pellet 5.1%
- 1g/L Crosby Cascade (US) dry hop (20g) after primary for 72 hours
- 2 x 11g sachets of Danstar Nottingham Ale Beer Yeast
Alternative Liquid GigaYeast you can buy & use: [select in drop down options]
- Pitch Yeast at 18C and let rise to 20C
- Dry Hop with 1g/L (20g) of Cascade 72 hours prior to bottling after primary fermentation and/or racking.
- 1/2 tab of Irish Moss or 4 gram of Polycar Brewbrite into the boil @10 mins
- A capsule of Servomyces Beer Yeast Nutrient into the boil @10 mins
- Fly sparge with 3.03 gal water at 168 F / 11.5 litres of water at 76 C
Fermentation & Storage & Serving:
- Two stage Ale ferment – we will leave you to pick what works best for your brewery. Fermentation can be completed in 4 days above 18°C. Recommend pitching according to manufacturer’s instructions on reverse of packet at rate of 2 packets of dried yeast to 23L of fresh cooled wort or a single pitch of GigaYeast. Start fermentation at 18°C and let it free ride up towards 20°C before racking and dry hopping for 72 hours after primary fermentation, then chilling to clear up and drop out the yeast in the secondary fermenter.
- Keg or Bottle carbonate to 2.5 volumes of C02 age for 14-30 days and serve in a delightful ale glass – cheers!