Fresh Bready AMber

This is a good malty slightly nutty amber ale brewed in an American style. Sort of like a biscuity malt aroma and bready undertones.

Brewer:	Young Buck Brewing		Email:	ybbcales@hotmail.com
Beer:	Fresh Bready AMber		Style:	American Amber Ale
Type:	All grain		Size:	5 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	18 IBU
OG:	1.058		FG:	1.010
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Burtonize water with 1 tsp gypsum in mash water.
Grain:	5 lb. American 2-row 4 lb. American Munich 1.25 lb. Belgian CaraVienne
Mash:	80% efficiency
	Mash grist in 2 3/4 gallons and rest at 158 for 45 minutes. Sparge to yield 6 gallons.
Boil:	60 minutes	SG 1.044	6.5 gallons
	Boil 1 oz. Willamettes for 1 hour. Boil 1.5 oz for 1-2 minutes for aroma.
Hops:	1 oz. Willamette (5% AA, 60 min.) 1.5 oz. Willamette (aroma)
Yeast:	Force cool to 60 and pitch Wyeast 1056.
Log:	Ferment for 4 days. Rack and condition at 60 for 4 more days.
Carbonation:	Bottle condition for 2 weeks at 65F with 7/8 cup corn sugar.
Tasting:	Slightly nutty, bready malt character with a balanced hop presence. Good amber peachy body with medium body. Great beer for amber ale lovers.I will make this a lot in the future. I don't think it will stick around long in my neighborhood.

Recipe posted 02/20/01.