We have a lot of LUPOMAX hops to brew with from Yakima Valley Hops. On this post, we discuss the latest beer. This American Amber Ale was brewed with homegrown and home malted Caramel malt along with a lot of Mosiac LUPOMAX hops.
Mosaic LUPOMAX Amber Ale Recipe
Mosiac LUPOMAX American Amber Ale Recipe
10 lbs (4.5 kg) – Briess Full Pint Brewers Malt
1 lbs (.45 kg) – American Caramel 60°L
1 lbs (.45 kg) – Flaked Oats
2 oz (57grams) – LupoMax Mosaic at flameout
3 oz (85 grams) – LupoMax Mosaic day 3 of fermentation
3 oz (85 grams) – LupoMax Mosaic day 7 of fermentation
Yeast: Imperial Yeast A38 Juice
1 tab of Whirlfloc – added with 15 minutest to go in the boil
Fermented for 2 weeks at 72 degrees F (22 degrees C)
Added Gelatin – half teaspoon to a half a cup of water – heated it in the microwave until dissolved.
Starting Gravity: 1.060
Terminal Gravity: 1.013
Alcohol By Volume: 6.2 %
Strong hops aroma – there was a fruity essence (not blueberry) in the flavor but in the aftertaste, there was a strange oregano note. We think it was the result of the hops interacting with the homegrown caramel malt.
The color and clarity of this beer was excellent. It really had a look of Autumn beers from years past. The copper color always reminds me of Fall beers.
Next time, I will probably do a straight up clone of Tree House Brewing Company‘s Blue. Sometimes throwing in malts that have been in your fridge for a while make for not great beer.