Amorous Amber

An easy recipe for a tasty beer. I have brewed this beer at least three times using water from two different states and it came out great each time.

Brewer:	SleepingSaguaro		Email:	SleepingSaguaro@aol.com
Beer:	Amorous Amber		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	22 HCU (~12 SRM)		Bitterness:	33 IBU
OG:	1.061		FG:	1.012
Alcohol:	6.3% v/v (4.9% w/w)
Water:	Used a PUR water filter on city water. Before brewing, I boiled 3 gal. of the filtered water to add to concentrated wort.
Grain:	8 oz. American crystal 60L
Steep:	Steeped grains in a Muslin cloth bag for 30-45 minutes,at a temperature between 150-160°F. Turned up heat to boil.
Boil:	60 minutes	SG 1.101	3 gallons
	4 lb. Light malt extract 4 lb. Amber malt extract
	After grains are steeped, and boil is reached, activate yeast and add LME. When boil is reached, add Chinook hops. Watch for boilover. Added wort chiller 45 minutes into boil with Cascade hops.
Hops:	1 oz. Chinook (12% AA, 60 min.) 1 oz. Cascade (6% AA, 15 min.)
Yeast:	Wyeast American Ale 1056 smack pack, warmed to 70°F and activated at the same time I added LME to boil.
Log:	Chill wort quickly (to 70°F in 15 min.) Strain contents of brewpot into fermentation vessel. Added sterilized water and pitch yeast. Krausen forms 12 hours after pitching yeast. Primary fermentation: 4-6 days. X-fer to secondary and hold for 2 weeks. Add sterilzed corn sugar, bottle and wait 1-2 weeks.
Carbonation:	Dissolved 5 oz. corn sugar with two cups of water and boiled. Mixed in bottling bucket.
Tasting:	Consistently great. Secondary fermentation settles alot of the yeast, so carbonation may not be very high if bottle priming method is used. Higher carbonation levels may be attained if force carbonation method is used.

Recipe posted 10/01/05.