American Amber Ale

Brewer:	Thomas Street		Email:	t_street@hotmail.com
Beer:	American Amber Ale		Style:	American Amber Ale
Type:	All grain		Size:	5.5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	28 IBU
OG:	1.053		FG:	1.008
Alcohol:	5.9% v/v (4.6% w/w)
Water:	1/2 teaspoon gypsum to mash water
Grain:	7 lb. American 2-row 2 lb. Belgian Munich .25 lb. American victory .25 lb. Belgian biscuit 1.25 lb. American crystal 40L 1 oz. American chocolate
Mash:	74% efficiency
	60 minutes @ 152F
Boil:	90 minutes	SG 1.045	6.5 gallons
	.1 oz. Irish Moss for 15 mins
	Irish Moss added last 15 minutes
Hops:	1 oz. Mt. Hood (4.5% AA, 90 min.) 1 oz. Mt. Hood (4.5% AA, 60 min.) 1 oz. Willamette (aroma)
Yeast:	White Labs California Ale V
Log:	Fermented at 68F for 1 week Racked to secondary for 2 additional weeks with addition of gelatin
Carbonation:	2.5 volumes	Keg: 14.9 psi @ 45°F

Recipe posted 06/02/02.