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Nectar of the Gods Amber Ale

The Vienna malt really makes this brew. Very smooth with sweet malt flavors followed by mild hop bitterness. Mmmmmm.....delicious.

Brewer: Brent Rollman Email: brollman@bioreagents.com
Beer: Nectar of the Gods Amber Ale Style: American Amber Ale
Type: All grain Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 30 IBU
OG: 1.057 FG: 1.012
Alcohol: 5.8% v/v (4.6% w/w)
Water: Boil tap water for 15 minutes and allow to cool to 166-168F for striking the malt.
Grain: 6 lb. British pale
1 lb. American Munich
4 lb. German Vienna
1 lb. American crystal 40L
1 lb. Flaked barley
Mash: 60% efficiency
Single step infusion mash at ~150-152F for 1 hour, or until starch conversion is complete.
Boil: 75 minutes SG 1.041 7 gallons
Hops: 1 oz. Cascade (5% AA, 60 min.)
1 oz. Cascade (5% AA, 30 min.)
1 oz. Fuggles (aroma)
Yeast: A 500 ml starter culture of White Labs California Ale Yeast.
Log: Primary fermentation for 5 days. Racked to clean glass carboy for 9 days for secondary. Temperature of 65-72F.
Carbonation: Beer racked to keg and charged with 26 psi at 60F (~2.5 volumes).
Tasting: I think this brew tastes best when served ~45-50F; a little warmer than for the typical Pale/Amber ale. This brew also matures a little slower, usualy taking about 3 weeks in the keg to be at its best. Hopefully you'll agree, this golden nectar is truly of the gods!

Recipe posted 04/07/01.