Fat Toad Amber

A nice smooth amber, full of body and a great finish. Enjoy....

Brewer:	Brent Rollman		Email:	brollman@bioreagents.com
Beer:	Fat Toad Amber		Style:	American Amber Ale
Type:	All grain		Size:	5.5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	35 IBU
OG:	1.047		FG:	1.019
Alcohol:	3.6% v/v (2.8% w/w)
Water:	Tap water was boiled for 15 minutes and allowed to cool to 170 F before added to the grains.
Grain:	8 lb. American 2-row 2 lb. American Munich 1 lb. American crystal 60L
Mash:	65% efficiency
	~3.5 gallons of 170 F water was added to all grains in a picnic cooloer mash tun. Starch conversion complete (by iodine test) at ~40 minutes but continued mash until 1 hour. Sparge with ~4.5 gallons of 170 F water to yield ~ 7 gallons of wort.
Boil:	60 minutes	SG 1.037	7 gallons
	Add 1 oz. of cascades (7 HBU) at beginning of boil. Add 1 oz. of Fuggles (5 HBU) at 30 minutes and another 1 oz. at 58 minutes. Steep all hops for an additional 10 minutes following the boil.
Hops:	1.02 oz. Cascade (6% AA, 60 min.) 1.02 oz. Fuggles (4.75% AA, 30 min.) 1 oz. Fuggles (aroma)
Yeast:	White Labs California Ale Yeast. I use a starter culture of 500 ml.
Log:	Primary fermentation for 6 days. Secondary fermentation for 7 days.
Carbonation:	Rack from secondary directly to 5 gal. keg and artificailly carbonated with 25 psi CO2 at ~60 F for 3 days.
Tasting:	Since I do not use any clarifying agents this brew does has some chill haze. Nice head tht leasts as long as the beer. The high mash temperature produces a full bodied beer however the alcohol content is low (~3.5%). Also, my mash efficiencies are low (~65%) since I'm always in a hurry during the sparge. Adjust your grain bill accordingly if your efficiencies are better.

Recipe posted 11/28/00.