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Amber mut ale

Put together from leftover ingredients from other brews.

Brewer: Bill Erwin Email: warfrat247@aol.com
Beer: Amber mut ale Style: American Amber Ale
Type: Partial mash Size: 5 gallons
Color:
33 HCU (~16 SRM)
Bitterness: 19 IBU
OG: 1.046 FG: 1.010
Alcohol: 4.7% v/v (3.7% w/w)
Water: well water no filtration
Grain: 2 lb. British crystal 50-60L
Mash: 41% efficiency
Struck grain with 1.5 gls @170 degree, steeped for 60 min, sparge 1 gl 170 degree.
Boil: 60 minutes SG 1.115 2 gallons
1 lb. 8 oz. Light dry malt extract
3 lb. Amber dry malt extract
Iris moss 15 min.
Hops: 1 oz. Cascade (8% AA, 60 min.)
.5 oz. Willamette (5.5% AA, 30 min.)
.5 oz. Willamette (aroma)
Yeast: 10g Nottinghams dry
Log: start 12/16/00, good activity within 12 hours, used swamp method. Dry hopped with .5oz Wllamette for 1 week. Racked 12/23/00 to secondary fermenter, ambient temp. was from 35-65 degrees. 01/09/01 racked and bottled w/1cup corn sugar at about 50 degrees.
Carbonation: 3.8 volumes Corn Sugar: 6.28 oz. for 4.5 gallons @ 50°F
Tasting: will get back to you on tasting notes

Recipe posted 01/10/01.