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Nut Popper Amber Ale
| Brewer: | Johnnybob | Email: | - | |||||
| Beer: | Nut Popper Amber Ale | Style: | American Amber Ale | |||||
| Type: | Partial mash | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 41 IBU | |||||
| OG: | 1.057 | FG: | 1.014 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | Bottled Water - No Treatment | |||||||
| Grain: | 2.0 lb. British pale 8.0 oz. German Munich 4.0 oz. Dextrine malt (Cara-Pils) 4.0 oz. Belgian CaraVienne 2.0 oz. American chocolate |
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| Mash: | 65% efficiency | |||||||
| Mash @150°F - 60 Min. 1.5 Gallons Strike Water @ 165°F. Sparge: 2 Gal @ 170°F |
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| Boil: | 60min. minutes | SG 1.064 | 4.5 gallons | |||||
| 3.3 lb. Light malt extract 2.0 lb. Light dry malt extract |
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| 1 Whirlfloc Tablet - Last 10 min of boil. Yeast Nutrient (1-Servomyces capsule) or whatever you like - Last 7 min of boil. |
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| Hops: | 1.0 oz. Centennial (10.5% AA, 60 min.) .5 oz. Styrian Goldings (5.5% AA, 30 min.) .5 oz. Styrian Goldings (5.5% AA, 7 min.) |
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| Yeast: | WLP 001 - American Ale Yeast or Wyeast 1056 - 2 Liter Starter (If you like a more malty flavor, use WLP 005 British Ale Yeast) |
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| Carbonation: | 3/4 Cup Corn Sugar. Age 30 - 45 days after bottling. | |||||||
Recipe posted 10/12/06.
