Mighty Malty Amber

The focus of this experiment is malty. Maybe it will be like an American Octoberfest or something like that. I used White Labs CA Yeast.

Brewer:	Nathan Shackelford		Email:	nathan@shackelford.org
Beer:	Mighty Malty Amber		Style:	American Amber Ale
Type:	All grain		Size:	4.75 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	39 IBU
OG:	1.055		FG:	1.015
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Hard well water from Chicago suburbs.
Grain:	7 lb. American 2-row .25 lb. Wheat malt .25 lb. American Vienna .5 lb. American victory .5 lb. Belgian aromatic .5 lb. Belgian biscuit .5 lb. Belgian CaraVienne
Mash:	75% efficiency
	Dough in to 2 gal. water @ 165 Mash @150 10 min. Raise to 158 for 40 min. Mash out at 170 10 min. Sparge with 170 H20 for 40 min.
Boil:	60 minutes	SG 1.040	6.5 gallons
	Tried first wort hopping (Zymurgy 9/02) so the first hop additions were made before the wort came to a boil. This didn't allow for the usual ritual of skimming the hot break. This may have an effect on clarity. Irish Moss and yeast engergizer added at 30 min.
Hops:	1 oz. Mt. Hood (4.5% AA, 60 min.) 1 oz. Crystal (3.75% AA, 60 min.) .5 oz. Crystal (3.75% AA, 10 min.) .5 oz. Crystal (aroma)
Yeast:	White Labs California Yeast in 1.5 pint starter.
Log:	Forgot to aerate. Bubbles in the airlock @ 8 hours or less.

Recipe posted 09/24/02.