American Amber

I am a Hop head and this satisfies my love of hops .

Brewer:	James Ivey		Email:	LINDY-JAMES @ MSN.COM
Beer:	American Amber		Style:	Amber Ale
Type:	All grain		Size:	5 gallons
Color:	39 HCU (~18 SRM)		Bitterness:	57 IBU
OG:	1.067		FG:	1.005
Alcohol:	8.0% v/v (6.3% w/w)
Water:	Hard Water
Grain:	7 lb. Belgian pale 2 lb. Belgian CaraVienne 1 lb. British crystal 50-60L 1 lb. British crystal 70-80L
Mash:	85% efficiency
	Strike @ 140 and raise immediately to 155 >145 for two hours. Mash out @ 175 for 5 minutes. Sparge 8 gallons of wort.
Boil:	90 minutes	SG 1.042	8 gallons
	1 tsp. Irish Moss For a five gallon batch I usually boil eight gallons of wort losing about a gallon during the boil and another gallon in trub when racking.This will insure you to actually get five gallons of final volume.You also will have a much clearer beer.
Hops:	1 oz. Perle (9% AA, 60 min.) 1 oz. Willamette (5% AA, 30 min.) .5 oz. Liberty (4% AA, 15 min.) .5 oz. Challenger (aroma)
Yeast:	San Diego Labs readilly pitchable California ale yeast or yeast cultured from a Sierra Nevada beer.If you can get access to these new readilly pitchable liquid yeast cultures they work even better than Wyeast in my opinion.They require no starter.
Log:	Dry hop with .25 oz Challenger and.25 oz Liberty Primary 1 week @ 70 Deg. Secondary 2 weeks @ 70 Deg. Before racking to my keg I put my secondary in the fridge for the last 3 days of fermentation.This will give you a very clear beer with no haze most of the time.
Carbonation:	After kegging I set the pressure @ 30 PSI for two days and it is ready to drink.
Tasting:	Amber in color and hoppy just like I like it.If you like Sierra Nevada I think you will like this.

Recipe posted 08/15/97.