The Mule - American Amber Ale - All Grain Recipe Kit is named in honour of our CTO 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!
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
Amount Hop Time Use Form AA
- 50 g Cascade 60 mins Boil Pellet 7.3%
- 10 g Cascade 15 mins Boil Pellet 7.3%
- 10 g Cascade 10 mins Boil Pellet 7.3%
- 10 g Cascade 5 mins Boil Pellet 7.3%
- 1g/L Cascade dry hop (20g) after primary for 72 hours
- 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
- Heat the Mash to Mash Out Temperature 76C for 10 minutes mash out.
- Sparge – Fly sparge with 11.5 litres of water at 76 C to get your start of boil volume (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.
- Hops: Add 50 g Cascade (US) at start of the boil 60 mins Boil then 10 g Cascade (US) 15 mins from end of boil then 10 g Cascade (US) 10 mins from end of Boil then 10 g Cascade (US) 5 mins from end of Boil.
- Pitch Yeast at 18 C and let rise to 20C
- Dry Hop with 1g/L (20g) of Cascade 72 hours prior to bottling after primary fermentation and/or racking.
- 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 Omega Yeast. 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!