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Friend of the Devil

Amber, lightly hopped, malty.

Brewer: Peyote Email: arlen@nc.rr.com
Beer: Friend of the Devil Style: American Amber Ale
Type: Partial mash Size: 6 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 47 IBU
OG: 1.069 FG: 1.014
Alcohol: 7.1% v/v (5.6% w/w)
Water: I use tap water from a well that has been softened slightly.
Grain: 8 lb. American 2-row
1 lb. British crystal 135-165L
2 lb. Dextrine malt (Cara-Pils)
Mash: 75% efficiency
Heat 16.5 quarts of water to 135°. Dump in crushed grain, stir for 3 mins..
Test ph. Let rest for 30 mins (keep between 120°-130°). Apply heat and stir
for 5 mins. Remove heat and stir 1 min and note temp. Repeat last two steps
til 145°. Decrease heating increments to 1 min on 1 min off till 150° is
reached. Hold 150° for 1 hour. Sparge with 2 gallons of 165° water.
Boil: 50 minutes SG 1.069 6 gallons
3 lb. 3 oz. Light malt extract
Add extract. Add nugget at begining of boil. Add northern brewer after
15 mins. Add saaz and irish moss after additional 15 mins. Boil final
15 mins and remove from heat.
Hops: 1 oz. Nugget (12% AA, 45 min.)
1 oz. Northern Brewer (8.5% AA, 30 min.)
1 oz. Saaz (3.75% AA, 15 min.)
1 oz. Saaz (aroma)
Yeast: Wyeast 1272
Log: Ferment in primary six days. Rack to carboy. Add 1/4 oz of polyclar.
Dry hop with 1 oz. whole leaf Saaz. SG @ 1.014. Leave undisturbed in carboy
for 7 days, then rack to bottling bucket.
Carbonation: Prime with 6.25 oz. cane sugar. Mix well! Bottle and wait atleast 30 days
for initial tasting.
Tasting: Tasting notes to follow!

Recipe posted 10/01/06.