Oregon Red Sky

This is a Firehouse Amber Ale clone brew that I tweeked to suit my liking.

Brewer:	DavidsQue		Email:	davidsque@hotmail.com
Beer:	Oregon Red Sky		Style:	American Amber Ale
Type:	Partial mash		Size:	5 gallons
Color:	32 HCU (~16 SRM)		Bitterness:	49 IBU
OG:	1.057		FG:	1.012
Alcohol:	5.8% v/v (4.5% w/w)
Water:	I used my well water which is at a ph 6 level, one below the normal 7 ph level. Otherwise great tasting water with low mineral content.
Grain:	1 lb. 0 oz. American crystal 60L 1 lb. 0 oz. Roasted American crystal 60L
Mash:	75% efficiency
	Steep 1# of toasted 60L crystal grains (toasted 350°F 30 min) with 1# of medium 60L crystal grains in 3 gal H2o @150°F 30 min.
Boil:	60 minutes	SG 1.081	3.5 gallons
	7 lb. 0 oz. Amber malt extract
	Add 7# Amber Malt Extract Add 1 oz Amarillo Hops Boil 60 Min. Add 1 oz Amarillo Hops Boil 30 Min. Add 1/2 tsp Irish Moss Boil 15 min. Add 1 oz Mt. Hood Hops Boil 5 min. Add 1 oz Mt. Hood Hops Boil 2 min.
Hops:	1 oz. Amarillo (9.3% AA, 60 min.) 1 oz. Amarillo (9.3% AA, 30 min.) 1 oz. Mt. Hood (4.5% AA, 15 min.) !!!Yes oz. Mt. Hood (aroma)
Yeast:	I used a dry crisp WYeast 1098 Pitched yeast at 80°F
Log:	First fermentation 7 days 65°F-68°F Second fermentation 14 days 65°F-68°F
Carbonation:	I use 30 lbs. Co2 pressure for 2 full days in a keg setup. Then use 5 lbs. Co2 to fill my frozen mugs full of joy juice. Cheers!
Tasting:	After tasting this beer one week after all said-n-done, I will back off or use lower AA hops in my initial brewing. Slightly bitter than I like, but will put you on your butt after a few mugs.

Recipe posted 10/19/09.