El Dorado Amber Ale
- After 20 days of dry-hopping, I bottled this on April 27.
- Final gravity was 1.010 at 60 degrees; down from 1.053 original gravity, this works out to 5.6% abv.
- Total yield was 2 mini-kegs (5 L), 15 12-oz. bottles, and 2 22-oz. bottles. The former was carbonated with 1.5 tbs. of corn sugar each; the latter with carbonation drops.
- It took almost 2 days before I saw activity in the primary fermenter. I suspect this was a combination of high gravity and a slow start typical for the BRY-97 yeast strain.
- After 15 days in the primary fermenter, I transferred this to the secondary fermenter on 27 April 2014. Gravity at this point was 1.022, down from 1.076.
- I let the beer sit in the primary for around 3 weeks, and added 1 oz. of Nelson Sauvin hops on Sunday, May 18, for dry-hopping.
- Bottling day was June 5, so I had a total of 18 days dry-hopping. Gravity at this point was 1.013 at 60 degrees, working out to a final abv of 8.3%.
- I ended up with 3.5 gallons of beer. This was primed with 3 oz. of corn sugar dissolved in 2 cups of water, to reach a target of 2.5 volumes CO2.
- I sampled a bottle after a week; it is shaping up quite nicely. The aroma is sweet and quite reminiscent of the white wine aroma I expected for Nelson Sauvin hops. Taste so far is pleasantly bitter with just a touch of sweetness (the hops again, I think).