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Copper ale
Based on Otter Creek Copper Ale from Clone Brews p. 145
| Brewer: | Jerry | Email: | - | |||||
| Beer: | Copper ale | Style: | American Amber Ale | |||||
| Type: | Extract w/grain | Size: | 5.1 gallons | |||||
| Color: |
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Bitterness: | 13 IBU | |||||
| OG: | 1.059 | FG: | 1.014 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Water: | Using bottled Georgia Mountain Water | |||||||
| Grain: | .5 lb. American Munich .5 lb. American crystal 90L 1 oz. American chocolate 1 oz. Roasted barley |
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| Steep: | Steep grains in 150° water for 20 min. | |||||||
| Boil: | 60 minutes | SG 1.120 | 2.5 gallons | |||||
| 3.3 lb. Light malt extract 3 lb. 7.5 oz. Light dry malt extract 4 oz. MaltoDextrin |
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| MaltoDextrin 4oz in boil for 60. Whirlflock for 15. | ||||||||
| Hops: | .5 oz. Chinook (12% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 15 min.) .5 oz. Tettnanger (aroma) .5 oz. Tettnanger (Dry Hop) (aroma) |
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| Yeast: | WLP 029 German Ale Yeast | |||||||
| Log: | Plan to go to secondary on 5-25. ~1 Week in secondary then keg. Fermentation temp will prob be 70-75°. |
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| Carbonation: | Force carbonate at 25psi for 2 hours then serve at 7psi. | |||||||
Recipe posted 05/20/06.
