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Amberosia

I made this one just in time for Christmas 2000. Ho, ho, ho!

Brewer: Randy Champagne Email: randyc@accuserve.net
Beer: Amberosia Style: American Amber Ale
Type: All grain Size: 5 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 43 IBU
OG: 1.051 FG: 1.009
Alcohol: 5.4% v/v (4.3% w/w)
Water: Burton's Water Salts and tap water
Grain: 8 lb. Schreier 2-Row Pale 1.7 L
1 lb. Briess Caramel 40 L
8 oz. Briess Carapils 1.5 L
Mash: 73% efficiency
- Struck 3.5 gallons of 180° water with grist in mash tun cooler
- Stirred mash & maintained avg. of 152° for 90 minutes
- Lautered and sparged with 4 gallons of 180° water (~30 minutes)
Boil: 60 minutes SG 1.042 6 gallons
Irish Moss @ 45 minutes
Hops: .5 oz. Yakima Magnum Leaf (14.5% AA, 60 min.)
.5 oz. Yakima Magnum Leaf (14.5% AA, 10 min.)
.5 oz. Cascade Leaf (6.7% AA, 10 min.)
.5 oz. Cascade Leaf (6.7% AA, 5 min.)
1 oz. Cascade Leaf (aroma)
Yeast: WyEast tube culture (No Starter necessary) #1056 - American Ale
Log: Brewed on 12/3/2000 on my porch. Too cold out there damn it!

- Pitched @ 78°
- Fermented in glass primary @ 68° for 10 days
- Racked to glass secondary @ 68° and dry hopped for 5 more days
- Racked to glass tertiary @ 68° and added gelatin mix (for clarification) for 2 days
- Racked to keg, carbonated and refridgerated to 45°
Carbonation: 2.6 volumes Keg: 29.2 psi @ 68°F
Agitated and stored for 2 days before drinking
Tasting: Excellent! My best brew to date... by far!

Recipe posted 12/20/00.