Brewing an American Amber—Boiling Part 3
(Brewing an American Amber—Boiling Part 3 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
When it comes to brewing an American Amber, the boiling process is a crucial step that can greatly impact the final flavor and aroma of the beer. Let's dive into the details of this essential stage in the brewing process.
What is the purpose of boiling in beer brewing?
Boiling serves multiple important purposes in beer brewing. One key objective is to sterilize the wort and eliminate any unwanted bacteria or wild yeast that could spoil the beer. Additionally, boiling helps to extract bitterness from the hops, which balances the sweetness of the malt and contributes to the overall flavor profile of the beer.
How long should the boiling process last?
The boiling process typically lasts for about 60 to 90 minutes. This duration allows for the complete extraction of hop bitterness and flavor compounds, as well as the evaporation of unwanted volatile compounds that can cause off-flavors in the finished beer.
What temperature should the wort be boiled at?
The wort should be brought to a rolling boil, which is typically around 212°F (100°C) at sea level. Maintaining this temperature throughout the boiling process is essential for achieving the desired chemical reactions and flavor development in the beer.
Should any ingredients be added during the boiling process?
While the majority of the ingredients are added during earlier stages of the brewing process, such as malts during mashing, and bittering hops early in the boil, some brewers choose to add additional hops or other flavorings towards the end of the boil. This technique, known as late hopping, can enhance the aroma and complexity of the beer.
What is the significance of the hot break and cold break during boiling?
During the boiling process, proteins in the wort coagulate and form what is known as the hot break. This helps to clarify the beer and improve its stability. After boiling, the wort is rapidly cooled to encourage the formation of the cold break, which further clarifies the beer and removes excess proteins that could lead to haze formation.