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amber Ale 4

Fourth try = adjusting the water for mash and will pasturize the hops for dry hopping in secondary - and it is winter in Houston, so will ferment the first two days at 70 (house temp) then outside at 65-35

Brewer: Mitch Peterson Email: -
Beer: amber Ale 4 Style: American Amber Ale
Type: All grain Size: 4.5 gallons
Color:
33 HCU (~16 SRM)
Bitterness: 37 IBU
OG: 1.056 FG: 1.010
Alcohol: 6.0% v/v (4.7% w/w)
Grain: 10 lb. American 2-row
1 lb. Belgian CaraVienne
4 oz. Belgian Special B
8 oz. British crystal 50-60L
1 oz. Belgian chocolate
Mash: 59% efficiency
Start with 13.25 quarts at 158 mash for 1.5 hours, sparge with 170 water to get 7 gallons
Boil: 75 minutes SG 1.039 6.5 gallons
used Irish moss that hap been hydrated - last 15 minutes
Hops: 1 oz. Northern Brewer (7.3% AA, 45 min.)
0.5 oz. Cascade (5.4% AA, 15 min.)
0.5 oz. Cascade (aroma)
0.5 oz. Mt. Hood (aroma)
0.5 oz. Northern Brewer (aroma)
Yeast: used EAst Coast Ale WLP-005
Log: brew 1/10- racked 1/13 Bottled 1/24
OG-1.050 FG -1.010 -

dry hooped w/ 1/2 oz Mt Hood in boiling water
Brown but not as brown as color key shows

very clear at bottling- sweet and hopppy, not terribly
Carbonation: 3/4 C brown sugar with ! 1 1/2 cuppp water - boiled and cooled

Recipe posted 01/24/04.