Amble Ale

A cross between pale ale and amber ale.

Brewer:	Rob		Email:	ravila@fs.fed.us
Beer:	Amble Ale		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5.25 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	38 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.1% w/w)
Water:	Tap water with 1 tsp of Burton Water Salts added at start of boil.
Grain:	8 oz. British pale 8 oz. American Munich 8 oz. Dextrine malt (Cara-Pils) 12 oz. British crystal 70-80L
Steep:	Steep all grains in for 30 min in 4 quarts of water at 125°F. Add 4 quarts of boiling water to raise temp to 150°F steep 20 mins. Raise water temp to 160°F steep 10 mins. Raise water temp to 170°F and remove grains.
Boil:	60 minutes	SG 1.133	2 gallons
	6 lb. 6 oz. Light malt extract
	Add 1 tsp of Irish Moss for last 15 min of boil
Hops:	2 oz. Centennial (10.5% AA, 60 min.) 1 oz. Cascade (7.3% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	White Labs yeast English Ale yeast (WLP002)
Log:	One week in primary fermentor and 1 week in secondary fermentor.
Carbonation:	3/4 cup of corn sugar for priming

Recipe posted 04/21/06.