Tenchiro's American Ale

Just a beer I picked out the ingredients for at random, last time I visited the LHBS. I was hoping for a stronger beer with a nice hoppy finish. I chose the dry ale yeast not only for economic reasons but to emphasize the malt & hop flavor with a neutral yeast.

Brewer:	Michael Cross		Email:	-
Beer:	Tenchiro's American Ale		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	67 IBU
OG:	1.056		FG:	1.012
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Ballard, WA tap water
Grain:	1 lb. British crystal 50-60L
Steep:	Steeped grains for 25 min @ 160°
Boil:	60 minutes	SG 1.094	3 gallons
	6 lb. Light malt extract 1 lb. Amber dry malt extract
Hops:	2 oz. Amarillo (8.4% AA, 60 min.) 1 oz. Centennial (9.5% AA, 30 min.) 1 oz. Centennial (9.5% AA, 5 min.)
Yeast:	15g Coopers Dry Ale Yeast
Log:	1. Started yeast prior to boil 2. Steeped crystal @ 160 for 20min 3. Brought to rolling boil took off heat and stirred in LME 4. Brought back to boil and added 2oz Amarillo Hops 5. Take off boil and add Amber DME @ 45 min 6. Add 1oz of Centennial Hops @ 30 min 7. Add 1oz of Centennial Hops @5 min 8. Cover and let cool for 20 min _____ Gravity on 10/19/07 = 1.060 Gravity as of 10/22/07 = 1.012 Gravity as of 10/24/07 = 1.012 - Moved to secondary

Recipe posted 10/24/07.