The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Righteous Amber Ale

From Charlie Papazian's book "The New Complete Joy of Homebrewing"

Brewer: Bob G Email: b.goggins@duke.edu
Beer: Righteous Amber Ale Style: American Amber Ale
Type: Extract Size: 5 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 44 IBU
OG: 1.050 FG: 1.016
Alcohol: 4.4% v/v (3.4% w/w)
Water: 2 tsp Gypsum added to beginning of boil
Grain: 4 oz. American 2-row
Steep: Roasted Barley for 5 minutes at 350F. Added to 1 gallon cold water and brought to boil. Strained grain
Boil: 60 minutes SG 1.042 6 gallons
3.3 lb. Light malt extract
3.3 lb. Amber malt extract
Added LME to 1 gallon from above then added all to 4.5 gallon boiling water. Added 1 oz Centenniel Hops 10%AAU for 60 minutes then .5oz Kent Goldings for 5 minutes.
Hops: 1 oz. Centennial (10.5% AA, 60 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
Yeast: Wyeast 1272 which seemed extremely weak so ended up adding 1 pkg Winsor Ale yeast 30 minutes before pitching
Log: Brewed 8/21/2005 Fermented in 6.5gal Carboy. Will transfer to secondary in 2-4 days
Carbonation: Will add 1.5 cups of boiled DME at bottling time - next weekend I hope!

Recipe posted 08/21/05.