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Dark Amber Ale - Brits Delite

My first attempt at formulating a recipe. Chose an ale because it should be drinkable in about 6 weeks.

Brewer: Mr. Sammy Email: 30hollywood@msn.com
Beer: Dark Amber Ale - Brits Delite Style: -
Type: Partial mash Size: 5 gallons
Color:
41 HCU (~19 SRM)
Bitterness: 25 IBU
OG: 1.052 FG: 1.015
Alcohol: 4.8% v/v (3.8% w/w)
Water: 1 tablespoon of gypsum was added at beginning of boil.
Grain: 2 lb. British pale
2 lb. British amber
4 oz. American chocolate
Mash: 65% efficiency
Mashed grains at 156F. for 1 hour. Ran mash runoff through grains second time before sparging. Sparged at 170F. using sparge bag and bottling bucket to catch and disperse runoff.
Boil: 60 minutes SG 1.074 3.5 gallons
3 lb. 3 oz. Amber malt extract
1 lb. Amber dry malt extract
Added gypsum at start of boil. Added amber DME at start of boil. At 30 min. added liquid amber extract. At 15 min added 2/3 tsp. Irish Moss.
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Kent Goldings (5% AA, 30 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
Yeast: Wyeast 1968 - Special London Ale
Log: Brewed - 11/9/97
O.G. 1.061
Fermentation temp 67/68F. - Took 24 hours for fermentation to begin.

Racked to secondary -
Second gravity reading -

Bottled -
Final gravity reading -
Carbonation: Boiled - 3/4 corn sugarin 1 cup water.
Mixed in bottling bucket.
Tasting: 11/9/97 - first tasting - quite hoppy nice character.

Recipe posted 11/11/97.