
The chocolate malt gives this popular beer a brown-amber color.
Tregs HopBack Amber Ale clone
5 gallons/19 L, extract with grains OG = 1.063 FG = 1.017 IBUs = 55 SRM = 10 ABV = 6.%
- 7.75 lbs. (3.5 kg) Briess Pilsen Light malt extract syrup
- 2.5 lbs. (1.1 kg) Munich malt (10 °L)
- .25 lbs. (113 g) very malt (20 °L)
- 1. oz. (28 g) chocolate malt
- 15.25 AAU Nugget hops (bittering hop, boil 60 min.) (1.2 oz./33 g of 13.% alpha acidity)
- 5.7 AAU Nugget hops (in hopback) (.5 oz./14 g of 13.% alpha acidity)
- 2.8 AAU Liberty hops (in hopback) (.25 oz./7 g of four.Percent alpha acidity)
- 2.8 AAU Simcoe hops (in hopback) (.25 Oz. (7 g) of 12.% alpha acidity)
- Wyeast 1056 (American Ale) yeast or White-colored Labs WLP001 (California Ale) yeast
- O.75 cup (180 mL) of corn sugar (for priming)
Steep the 3 crushed malts in 3 gallons (11.3 L) water at 152 F (67 C) for half an hour. Remove grains from wort, add some malt syrup and produce to some boil. Add some Nugget bittering hops and boil for an hour.
For that hopback, run the new wort with an in-line hopback type filter where you will find the remaining three hops inside a straining bag, using the outlet entering 2 gallons (7.6 L) water inside a sanitary fermenter and fill up with awesome water to five.5 gallons (21 L). Awesome the wort to 75 F (24 C), aerate the beer and pitch your yeast. Permit the beer to awesome within the next couple of hrs to 68 F (20 C) and hold only at that temperature before the beer has finished fermenting, then bottle and revel in!
This can be a single step infusion mash. Switch the 7.8 lbs. (3.5 kg) of malt syrup with 10.3 lbs. (4.7 kg) of Briess Pilsner malt. All of those other grains used overlap with the extract recipe. Mash the 4 grains together at 152 F (67 C) for an hour. Collect roughly 7 gallons (26 L) of wort to boil for 1 hour 30 minutes and also have a 5.5-gallon (21-L) yield. Lower the quantity of the Nugget hops within the boil to 1` ounce (28 g) to take into account the greater extraction ratio of the full boil. The rest of the recipe is equivalent to the extract.