Mule is a classic American Amber Ale named in honour of our great mate Gus who has 'muled' some awesome ales across the Pacific Ocean from the Pacific NW and SoCal, USA 'back home' to MELbrewin, AU much to our drinking delight over the years.
Mule | American Amber Ale is brewspired by a couple of Gus' favourite US Craft Amber Ales taking some cues from Boont Amber Ale | Anderson Valley and Fat Tire | Amber Ale adding a few of our own subtle twists in the tail we came up with this take on an American Amber Ale and we rather like it! Hop you do too and if you brew it please do feel free to share with us your thoughts and feedback and ideas – cheers!
an All Grain American Amber Ale
Vital Stats
- 1.053 OG / 1.013 FG
- 35 IBU BU/GU 0.65
- 32 EBC
- 5.3% ABV
- Batch Size 23 L / 6 US Gal.
- Boil Time 60 min
Malt
- 4.00 Kg 73% Joe White Traditional Ale Malt
- 0.50 Kg 9% Crisp Amber Malt
- 0.45 Kg 8% Crisp Dark Munich Malt
- 0.45 Kg 8% Crisp Extra Light Crystal 100 Malt
- 0.10 Kg 2% Crisp Low Colour Chocolate Malt
- 5.50 Kg 100%
Hops
Amount |
Hop |
Type |
AA |
IBU |
When |
| 15 g | Cascade AU | T90 Pellets | 8.6% | 14 | 60 mins Boil |
| 20 g | Centennial US | T90 Pellets | 9.0% | 12 | 20 mins Boil |
| 30 g | Cascade AU | T90 Pellets | 8.6% |
9 | 5 mins Boil |
| 20 g | Centennial US | T90 Pellets | 9.0% | 4 | 5 mins Boil |
Yeast
Dry | Lallemand Brewing
- 2 x 11g sachets of Lallemand Brewing BRY-97 US West Coast Ale Yeast
Liquid | Bluestone Yeast
- 1 x Gold Pitch of A010 San Diego Bluestone Yeast
Brewing Aids: (optional)
- 1 tsp of Irish Moss or 1 tab of Deltafloc (Whirlfloc) into the boil @10 mins
- A capsule of Servomyces Beer Yeast Nutrient into the boil @10 mins
Method:
- Mash – the brewer should do normal mash regime, mashing at 66-7 C for at least 60 mins. Use ratio of 3:1 3L of water to 1 Kg of Grain = approximately 17 Litres of Mash Water to Grain ratio plus allowance for any false bottom on your mash tun.
- Heat the Mash to Mash Out Temperature 76C for 10 minutes mash out. Vorlauf until the runnings are clear, then lauter and sparge as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate.
- Sparge – Fly sparge with approximately 12 litres of water at 76 C to get your start of boil volume about 6.5 gallons (25 litres) of wort (allow roughly 2L boil off rate per hour).
- Boil – vigorous boil for 60 mins. You may want to boil for 90 mins if time permits with first bittering hop addition at 60 mins.
- Kettle Hops: Add 15g Cascade AU at start of the boil 60 mins Boil then 20g Centennial US 20 mins from end of boil then 30g Cascade AU and 20g Centennial US 5 mins from the end of Boil.
- Fermentation: Chill to about 18°C, aerate well, and pitch the yeast. Ferment at 18°C for 7–10 days, then allow the temperature to rise to 21°C) over the next 4 days to allow time for the yeast to clean up any Diacetyl .
- When fermentation is complete, crash to 2°C, condition then package and carbonate to about 2.25 CO2 volumes.