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Nectar of the Gods Amber Ale
The Vienna malt really makes this brew. Very smooth with sweet malt flavors followed by mild hop bitterness. Mmmmmm.....delicious.
| Brewer: | Brent Rollman | Email: | brollman@bioreagents.com | |||||
| Beer: | Nectar of the Gods Amber Ale | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.057 | FG: | 1.012 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Water: | Boil tap water for 15 minutes and allow to cool to 166-168F for striking the malt. | |||||||
| Grain: | 6 lb. British pale 1 lb. American Munich 4 lb. German Vienna 1 lb. American crystal 40L 1 lb. Flaked barley |
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| Mash: | 60% efficiency | |||||||
| Single step infusion mash at ~150-152F for 1 hour, or until starch conversion is complete. | ||||||||
| Boil: | 75 minutes | SG 1.041 | 7 gallons | |||||
| Hops: | 1 oz. Cascade (5% AA, 60 min.) 1 oz. Cascade (5% AA, 30 min.) 1 oz. Fuggles (aroma) |
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| Yeast: | A 500 ml starter culture of White Labs California Ale Yeast. | |||||||
| Log: | Primary fermentation for 5 days. Racked to clean glass carboy for 9 days for secondary. Temperature of 65-72F. | |||||||
| Carbonation: | Beer racked to keg and charged with 26 psi at 60F (~2.5 volumes). | |||||||
| Tasting: | I think this brew tastes best when served ~45-50F; a little warmer than for the typical Pale/Amber ale. This brew also matures a little slower, usualy taking about 3 weeks in the keg to be at its best. Hopefully you'll agree, this golden nectar is truly of the gods! | |||||||
Recipe posted 04/07/01.