Brew Number Four br br For this brew we decided to increase our output to 19L by upscaling our existing ‘Amber Ale’ recipe with the ‘BeerSmith’ software. We’ve also moved to an electric BIAB system from High Gravity Brewing - this system features a 240V (4500W) Blichman Boil Coil, an Electric Brewery Controller, and the ability to brew batches up to 40L. br br In part one we put together the system, weigh and grind the grains, and mash. br In part two we boil, chill, and pitch the yeast into our new SS conical. br In part three we keg for the first time. br In part four we taste the beer and discuss what to do next. br br The particulars: br “Amber Ale” br 19L batch size br 3.68 Kg 2 Row br .59 Kg Kiln Amber L15-20 br .59 Kg Cyrstal 80 Briess br 46.4g Tettnang 60 minutes br 15.5g Tetnang 5 minutes br 1 pkg Safale US-05 Ale Yeast br br Targets: br 5.05 ABV, OG 1.055, FG 1.017, IBU 28 br br Strike water 28.5 L @160ºF br Mash 60 minutes @156ºF while recirc br Mashout @168ºF for 10 minutes br 60 minute boil with hop additions br Immersion chill to pitch temp of 68ºF br Pitch yeast rehydrated in 250 mL water br br Pre boil gravity: 1.043 br OG: 1.053 br FG: 1.014 br ABV: 5.12 br br Brewed June 18 2016 br Kegged July 1 2016 br Force carbed at 12.