Riverside Amber

This is an old recipe of mine I found recently. It's just as good now as the last time I brewed it - in 1995! The only change I made is in the hops. I've grown utterly tired of Cascade and other citrus-bomb hops. I also didn't have any on hand, though I DID have a good supply of Willamette. So this is a single-hop brew.
I also modified it for a six-gallon brew length, for five gallons at product at packaging. Please take note of that before brewing it, getting a higher OG, and sending me nasty-grams. ;-)
Enjoy - and if you brew it, let me know how you like it!

Brewer:	Bob Davis		Email:	bob@reconstructinghistory.com
Beer:	Riverside Amber		Style:	American Amber Ale
Type:	Extract w/grain		Size:	6 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	30 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.2% w/w)
Water:	No treatment. I have a well and a softener to take things from hard to neutral.
Grain:	1 lb. American Munich 1 lb. American victory 12 oz. American crystal 60L
Steep:	Crack all grains and steep in 1 gal of liquor in a separate pot. Bring to boil. Strain this liquor to your main brewkettle (which contains 2.5 gallons liquor). Bring main kettle to boil.
Boil:	75 minutes	SG 1.088	3.5 gallons
	6 lb. Light dry malt extract
	Wait for hot break. Five minutes after hot break is seen, add first charge of hops. Add Irish Moss at 60 minutes.
Hops:	2.5 oz. Willamette (4% AA, 60 min.) 1 oz. Willamette (4% AA, 30 min.) 1 oz. Willamette (aroma)
Yeast:	I've given up on liquid yeast cultures. I don't brew often enough to pitch onto sediment, and I can never get a sufficiently vigorous start with liquid cultures without an overly-large starter. So I use plain ol' Danstar Nottingham - hydrate two packets and pitch. Done.
Log:	Provided sufficient yeast was pitched, bloom should be seen within four hours, and primary fermentation should subside within four days. This is one beer of the few beers I make which I rack to a secondary; most of mine are low-gravity session beers which go from primary to final dispensing container (with finings). Riverside Amber will do well with a week or two in the secondary.
Carbonation:	2.0 volumes	Corn Sugar: 2.71 oz. for 5 gallons @ 60°F
	Good ol' NCJOHB corn sugar for bottling! Do not overcarbonate, though, or you'll mask the hops flavor and aroma.
Tasting:	You should get a good balance of malt and hops up front, with a strong hops finish. A bit stronger than most of my porfolio, this is a beer I generally keep "in stock" for carrying on visits as presents, since it's more in line with US microbrewed beers. My usual low-test English-style session beers can be, shall we say, misunderstood. ;-)

Recipe posted 11/23/07.