Brewing an American Amber—Chill & Pitch Part 4
(Brewing an American Amber—Chill & Pitch Part 4 is part of a larger brewing series published by Le Gourmet TV.)
In episode one Doug stops by to help us taste past brews and adjust the recipe (available on the Le Gourmet YouTube channel)
In episode two we unpack the BREWHA Small BIAC
In episode three Doug helps us mash in and Matt stops by to give us a taste of Sawdust City 'Limberlost'
In episode four we sparge and boil
In episode five we chill and pitch
In episode six… we taste the brew!
The particulars:
American Amber Ale
19L batch size
3.68 Kg 2 Row
.59 Kg Kiln Amber L15-20
.59 Kg Cyrstal 80 Briess
14g Cascade 60 minutes
14g Perle 60 minutes
5g Magnum 60 minutes
28g Cascade 15 minutes
28g Cascade Dry Hop
1 pkg Safale US-05 Ale Yeast
Targets:
5.3 ABV, OG 1.053, FG 1.013, IBU 43.6
Strike water 22.37L @157ºF
Mash 60 minutes @150ºF
Mash out @168ºF
Fly sparge 5.5L @168ºF
Pre boil volume 22.5L
60 minute boil with hop additions
Jacket chill to pitch temp of 65ºF
Direct pitched dry yeast into wort
Dry Hopped 3 days after fermentation stopped
Cold crashed before kegging
OG: 1.054
FG: 1.012
ABV: 5.6
Brewed July 10 2016
Kegged July 20 2016
Force carbed @ 12.5 psi for one week
Chilling and pitching the yeast is essential for ensuring a successful fermentation and ultimately, a delicious final product. Let's dive into the details of how to properly chill and pitch yeast for your American Amber ale.
What is chilling and pitching yeast?
Chilling and pitching yeast is the process of cooling down your wort to the appropriate temperature and then adding the yeast to kickstart the fermentation process. This step is crucial because it sets the stage for the yeast to thrive and convert sugars into alcohol and CO2.
Why is it important?
Chilling the wort quickly helps prevent off-flavors from developing and promotes the yeast's ability to ferment efficiently. Pitching the yeast at the right temperature ensures that it remains active and healthy throughout the fermentation process, leading to a clean and well-balanced beer.
How to chill and pitch yeast:
1. After boiling your wort, use a wort chiller or ice water to rapidly cool it down to the recommended pitching temperature for your yeast strain. This is typically around 65-70°F (18-21°C).
2. Once the wort has reached the desired temperature, remove sediment or hop debris out the bottom dump port.
3. Pitch the yeast into the wort by sprinkling it on the surface or rehydrating it according to the manufacturer's instructions. Make sure to sanitize all equipment to prevent contamination.
4. Seal the fermenter with an airlock or blow-off tube to allow CO2 to escape while preventing outside air from entering.
Special considerations:
1. It's crucial to follow the recommended temperature range for pitching yeast, as pitching too hot or too cold can stress the yeast and lead to off-flavors.
2. Consider using a yeast starter to ensure a healthy and vigorous fermentation, especially for higher gravity beers like American Ambers.
3. Monitor the fermentation process closely, checking for any signs of stuck fermentation or off-flavors that may require corrective action.
By mastering the art of chilling and pitching yeast, you can elevate your American Amber ale to new heights of flavor and complexity. Remember, patience and precision are key when it comes to brewing exceptional beer.