Winter Amber Ale

Here's a recipe for a nice, higher-gravity amber ale. Great for the
holidays. The style is a moderately hopped American Amber Ale with
honey and cinnamon.

Brewer:	Rob Novak		Email:	rob.novak@home.com
Beer:	Winter Amber Ale		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	24 IBU
OG:	1.051		FG:	1.008
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Water was carbon/particulate filtered for both the boil and addition to the fermenter.
Grain:	8 oz. American crystal 40L 2 oz. American chocolate
Steep:	Specialty grains were cracked, placed in a grain bag, and steeped in the boil kettle at 150°-160° for 20 minutes.
Boil:	60 minutes	SG 1.103	2.5 gallons
	5 lb. Light malt extract 1 lb. 8 oz. Honey
	Three 4" cinnamon sticks were added during the last 15 minutes of the boil. One teaspoon of Irish Moss was added during the last 10 minutes.
Hops:	2 oz. Cascade (6% AA, 45 min.) .5 oz. Saaz (aroma)
Yeast:	Wyeast Scottish Ale Liquid Culture - no starter.
Log:	Brewed 10/6/99. Fermented at 68° for primary and secondary. Racked to secondary on 10/20. Bottled on 11/3.
Carbonation:	Bottle-conditioned using just under 3/4 cup of corn sugar.
Tasting:	Well balanced, moderately hoppy, nice amber color. Excellent head retention and body. Nearly perfect level of alcohol for a winter beer.

Recipe posted 11/16/99.