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Friend of the Devil
Amber, lightly hopped, malty.
| Brewer: | Peyote | Email: | arlen@nc.rr.com | |||||
| Beer: | Friend of the Devil | Style: | American Amber Ale | |||||
| Type: | Partial mash | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 47 IBU | |||||
| OG: | 1.069 | FG: | 1.014 | |||||
| Alcohol: | 7.1% v/v (5.6% w/w) | |||||||
| Water: | I use tap water from a well that has been softened slightly. | |||||||
| Grain: | 8 lb. American 2-row 1 lb. British crystal 135-165L 2 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 75% efficiency | |||||||
| Heat 16.5 quarts of water to 135°. Dump in crushed grain, stir for 3 mins.. Test ph. Let rest for 30 mins (keep between 120°-130°). Apply heat and stir for 5 mins. Remove heat and stir 1 min and note temp. Repeat last two steps til 145°. Decrease heating increments to 1 min on 1 min off till 150° is reached. Hold 150° for 1 hour. Sparge with 2 gallons of 165° water. |
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| Boil: | 50 minutes | SG 1.069 | 6 gallons | |||||
| 3 lb. 3 oz. Light malt extract | ||||||||
| Add extract. Add nugget at begining of boil. Add northern brewer after 15 mins. Add saaz and irish moss after additional 15 mins. Boil final 15 mins and remove from heat. |
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| Hops: | 1 oz. Nugget (12% AA, 45 min.) 1 oz. Northern Brewer (8.5% AA, 30 min.) 1 oz. Saaz (3.75% AA, 15 min.) 1 oz. Saaz (aroma) |
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| Yeast: | Wyeast 1272 | |||||||
| Log: | Ferment in primary six days. Rack to carboy. Add 1/4 oz of polyclar. Dry hop with 1 oz. whole leaf Saaz. SG @ 1.014. Leave undisturbed in carboy for 7 days, then rack to bottling bucket. |
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| Carbonation: | Prime with 6.25 oz. cane sugar. Mix well! Bottle and wait atleast 30 days for initial tasting. |
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| Tasting: | Tasting notes to follow! | |||||||
Recipe posted 10/01/06.
