OctoberQuest2007

Attempting a copper or red ale, not bitter, and lightly hopped (taste and aroma)

Brewer:	Jim, Nan, Matthew, Kelly, John, Bobbie		Email:	montanaharpoon@yahoo.com
Beer:	OctoberQuest2007		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	20 IBU
OG:	1.064		FG:	1.010
Alcohol:	7.0% v/v (5.5% w/w)
Water:	1 t Burton Water Salts - hardness adjustment (not really necessary for an extract beer)
Grain:	8.0 oz. Dextrine malt (Cara-Pils) 12.0 oz. Belgian biscuit 12.0 oz. American crystal 40L
Steep:	Heated grains in bag in 2.5 gallons of water slowly to 170. Turned off heat for 15 minutes. Removed bag and sparged very lightly. Returned to heat until boil, then added extract off heat and stirred until dissolved. Returned to heat.
Boil:	60 minutes	SG 1.129	2.5 gallons
	6.5 lb. Light malt extract 8 oz. Light dry malt extract 12 oz. Honey
	1 t Irish Moss last 15 minutes
Hops:	1.75 oz. Cascade (6% AA, 60 min.) 0.5 oz. Cascade (6% AA, 10 min.) .25 oz. Cascade (aroma)
Yeast:	Wyeast British Ale Yeast (#1058?). Meant to use American Ale Yeast, but not available.
Log:	Violent fermentation with extreme blow-off within 12 hours. Lost + .5 gallon. Within 3 days, calmed down to a slow perc. After 10 days, one bubble per minute. Racked to secondary on day 13. gravity 1.010. Bottled after two weeks in secondary.
Carbonation:	2.8 volumes	Corn Sugar: 4.48 oz. for 4.25 gallons @ 70°F
	Didn't follow the calculation above. Even though volume was only 4.5 gallons, used a full 3/4 cup corn sugar. Carbonation right on target.
Tasting:	Tasted first bottle after two weeks. Great carbonation, creamy head, and great taste. Will likely use the British Ale yeast again and may want to try Kent Goldings hops next time.

Recipe posted 01/01/08.