Brodie's Secret Stash

Malty flavor, medium-strong bitterness and a decent alcohol content. Please note that that 20 minute hop addition was an "FWH" --it was added to the kettle as the sparge runoff was collected. It is estimated that a "fresh wort" hopping has the bittering potential of a 20 minute late boil hopping.

Brewer:	Brew Askew		Email:	lupomania@ecologyfund.net
URL:	http://beertasting.isfun.net
Beer:	Brodie's Secret Stash		Style:	American Amber Ale
Type:	All grain		Size:	5.7 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	30 IBU
OG:	1.053		FG:	1.006
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Tulsa, OK tap water (Mohawk plant). No Treatment. Known to be good for amber ales. Email me if you want the mineral profile.
Grain:	9 lb. American 2-row 8 oz. Weyermann Cara-Foam 12 oz. Weyermann CaraMunich I 1 oz. Roasted barley 4 oz. Flaked wheat 12 oz. Brown Rice (cooked)
Mash:	72% efficiency
	Cooked brown rice for 30-35 minutes in the usual manner (but don't add butter or salt of course). Mixed 3.25 gallons of 176° water with grist and cooked rice in Gott-style cooler. Stirred mash and maintained roughly 155° temparature for 75 minutes. Lautered then sparged with 4 gallons of 175° water for 30 minutes.
Boil:	60 minutes	SG 1.043	7 gallons
	Added 1 tsp Irish Moss for last 15 minutes of boil.
Hops:	1 oz. Cascade (5.5% AA, 60 min.) .5 oz. Cascade (FWH) (5.5% AA, 20 min.) .5 oz. Cascade (5.5% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Pitched on yeast cake of a 1.063 Stout. Wyeast Irish Ale 1084 yeast.
Log:	9/23/04: primary glass carboy at 63° for 10 days. 10/3/04 Kegged. This is an experiment. I racked it into a keg that recently held "Back In The Saddle Again" (http://hbd.org/cgi-bin/recipator/recipator?section=9&group=18&item=4379) without sanitizing the inside of keg. Removed the cobra tap and QD and sanitized it and the outside surfaces of the "out" and "in" posts with Star San. Did not clean and sanitize the inside of the keg. Reconnected the tap and siphoned this beer from the primary thru the cobra tap and into the virtually empty but "clean" keg. I figured it was safe because the previous beer was very clean and clear to the last drop. Why dissassemble and clean a keg that apparently is sanitary?
Carbonation:	2.8 volumes	Keg: 15.5 psi @ 40°F
Tasting:	10/3/04: Tastes and smells very good. Yeasty. Needs time to clear and condition. 10/18/04: after several pints drawn and 2 weeks cold aging in keg, beer has cleared and is very good. Bitterness perceived is stronger than expected. Tends to be dry, hoppy and alcoholic tasting. Also has a strong malt backbone. No sign of infection or flavor problems.

Recipe posted 10/18/04.