Oatmeal Amber

Brewer's best American Amber kit plus some extras

Brewer:	John Free		Email:	jsf1978@hotmail.com
Beer:	Oatmeal Amber		Style:	American Amber Ale
Type:	Partial mash		Size:	5.0 gallons
Color:	26 HCU (~14 SRM)		Bitterness:	28 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Tap water plus 1 tsp gypsum for mash
Grain:	1 lb. British pale 8 oz. American crystal 60L 8 oz. Flaked oats
Mash:	60% efficiency
	Mash with 1.3 quarts per pound at 155F for 60 minutes. (Add 3.25 quarts of 167F water treated with 1tsp gypsum to room temperature grain). Allow to sit in oven at lowest setting for 60 minutes. Sparge with 1 gallon 180F water. Collect all runnings to brewpot. Add water to acheive 3 gallons total boil.
Boil:	60 minutes	SG 1.043	6.0 gallons
	3 lb. 5 oz. Amber malt extract 2 lb. Amber dry malt extract
	Add 1 tsp irish moss last 15 minutes of boil
Hops:	1 oz. Willamette (5% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.)
Yeast:	Danstar nottingham in a 1 qt starter with 1/4 cup amber DME and a few hops pellets made 2 days prior to brewing.
Log:	Primary fermentation 3-7 days at 70F. Secondary for 10-14 days at 60F.
Carbonation:	add 5 oz priming sugar boiled in 1 qt water to bottling bucket

Recipe posted 01/21/09.