Hawkeye or Alan Alda Ale

Brewer:	Ben and Jason		Email:	-
Beer:	Hawkeye or Alan Alda Ale		Style:	American Amber Ale
Type:	Extract w/grain		Size:	4 gallons
Color:	33 HCU (~16 SRM)		Bitterness:	56 IBU
OG:	1.070		FG:	1.027
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Portland Oregon Tap
Grain:	6 oz. American 2-row 6 oz. German Munich 12 oz. American crystal 40L
Steep:	60 min. at 155
Boil:	60 minutes	SG 1.080	3.5 gallons
	7 lb. Amber malt extract
	1/2 teaspoon Irish Moss
Hops:	1 oz. Chinook (12% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 45 min.) .5 oz. Willamette (5% AA, 30 min.) .5 oz. Willamette (aroma)
Yeast:	Wyeast 1332
Log:	First ferment 74 degrees, 7 days, with rubber stopper floating in beer. ( try not to duplicate last step) Second ferment 58 degrees, 7 days.
Carbonation:	5 oz. corn sugar
Tasting:	excellent head retention and really good body for an extract beer. Only topped with a 1/2 gallon of water after boil. I little bitter for the style but overall. an acceptable amber beer.

Recipe posted 03/08/03.