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Amble Ale

A cross between pale ale and amber ale.

Brewer: Rob Email: ravila@fs.fed.us
Beer: Amble Ale Style: American Amber Ale
Type: Extract w/grain Size: 5.25 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 38 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.3% v/v (4.1% w/w)
Water: 1 tsp of Burton Water Salts added at start of boil
Grain: 8 oz. British pale
8 oz. American Munich
8 oz. Dextrine malt (Cara-Pils)
12 oz. British crystal 70-80L
Steep: Steep all grains in for 30 min in 4 quarts of water at 125°F. Add 4 quarts of boiling water to raise temp to 150°F steep 20 mins. Raise water temp to 160°F steep 10 mins. Raise water temp to 170°F and remove grains.
Boil: 60 minutes SG 1.133 2 gallons
6 lb. 6 oz. Light malt extract
Add 1 tsp of Irish Moss for last 15 min of boil
Hops: 2 oz. Centennial (10.5% AA, 60 min.)
1 oz. Cascade (7.3% AA, 15 min.)
1 oz. Cascade (aroma)
Yeast: White Labs yeast British Ale yeast (WLP-002)
Carbonation: 3/4 cup of corn sugar for priming

Recipe posted 04/20/06.