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Amber mut ale
Put together from leftover ingredients from other brews.
| Brewer: | Bill Erwin | Email: | warfrat247@aol.com | |||||
| Beer: | Amber mut ale | Style: | American Amber Ale | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.046 | FG: | 1.010 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Water: | well water no filtration | |||||||
| Grain: | 2 lb. British crystal 50-60L | |||||||
| Mash: | 41% efficiency | |||||||
| Struck grain with 1.5 gls @170 degree, steeped for 60 min, sparge 1 gl 170 degree. | ||||||||
| Boil: | 60 minutes | SG 1.115 | 2 gallons | |||||
| 1 lb. 8 oz. Light dry malt extract 3 lb. Amber dry malt extract |
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| Iris moss 15 min. | ||||||||
| Hops: | 1 oz. Cascade (8% AA, 60 min.) .5 oz. Willamette (5.5% AA, 30 min.) .5 oz. Willamette (aroma) |
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| Yeast: | 10g Nottinghams dry | |||||||
| Log: | start 12/16/00, good activity within 12 hours, used swamp method. Dry hopped with .5oz Wllamette for 1 week. Racked 12/23/00 to secondary fermenter, ambient temp. was from 35-65 degrees. 01/09/01 racked and bottled w/1cup corn sugar at about 50 degrees. | |||||||
| Carbonation: | 3.8 volumes | Corn Sugar: 6.28 oz. for 4.5 gallons @ 50°F | ||||||
| Tasting: | will get back to you on tasting notes | |||||||
Recipe posted 01/10/01.
