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.