Western Amber Ale

This beer has been comparred to a cream ale, yet has a very
distinctive clarity of flavor and character.

Brewer:	J. Randal		Email:	jrandal1@flash.net
Beer:	Western Amber Ale		Style:	American Amber Ale
Type:	All grain		Size:	13 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	16 IBU
OG:	1.050		FG:	1.008
Alcohol:	5.4% v/v (4.2% w/w)
Water:	Carbon filtered tap water. No need to boil water unless your water has VOC's.
Grain:	21 lb. American 2-row 4 lb. Wheat malt 2 lb. American crystal 10L
Mash:	65% efficiency
	I use a 48 qt igloo ice chest that I drilled a hole in the lid and inserted a spinning sparger. It holds the heat well and I don't have to open it to sparge. Cover grain bed with 148 F water, temp settles back to 142 F. 142 F for 30 min, add boiling water until 153 F 1 hr. Sparge with 165 F water for a total volume of first runnings and sparge of 16 gallons allowing final sparge to drain out completely.
Boil:	90 minutes	SG 1.043	15 gallons
	First wort hop all of the hops. Use a bag to control the pellets. First Wort is adding all of the hops in a bag and pouring the runnings over it and then bringing it to a boil. I leave the hops in even through chilling.
Hops:	0.75 oz. Perle (8% AA, 90 min.) 1.0 oz. Willamette (5% AA, 90 min.)
Yeast:	White labs East Coast left overs from a pale ale. Cultured one pint and added half to each of the 7 gal carbouys.
Log:	Pitch at 80 F Ferment @ 68 F 2 days in primary 68 F 8 days in secondary Kegged 5 gal bottled 8.5 gal and primed w/ corn sugar
Carbonation:	2.4 volumes	Keg: 26.1 psi @ 68°F Corn Sugar: 7.02 oz. for 8.5 gallons @ 68°F

Recipe posted 02/06/99.