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Ambrosia
| Brewer: | R. Farias | Email: | - | |||||
| Beer: | Ambrosia | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.055 | FG: | 1.016 | |||||
| Alcohol: | 5.0% v/v (3.9% w/w) | |||||||
| Grain: | 14 lb. American 2-row 6 lb. Wheat malt 2 lb. 2 oz. British crystal 50-60L |
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| Mash: | 80% efficiency | |||||||
| Dough in grains to 7 gallons of 158 F. adjust Temp to 150 hold until iodine tests. sparge with 7 gallons of 170 water. collect 14 gallons. boil off to 12 gallons. |
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| Boil: | 65 minutes | SG 1.047 | 14 gallons | |||||
| add irish moss 15m | ||||||||
| Hops: | 1.5 oz. Cascade (6% AA, 60 min.) 2 oz. Saaz (3.75% AA, 30 min.) |
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| Yeast: | Muntons gold ale | |||||||
| Log: | Ferment @ 65-70F. Add Fruit flavorings after Fermentation ends. Keg after 7-10 days. |
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| Carbonation: | 2.5 volumes | Keg: 14.9 psi @ 45°F | ||||||
| keg with 1/3 cup sugar in each keg. | ||||||||
| Tasting: | T.B.D. | |||||||
Recipe posted 08/19/04.
