Newts Delight Amber

Nice strong malty hoppy redish amber ale. The mix of the aroma hops
works very well with the maltiness.

Brewer:	The Newt King		Email:	-
Beer:	Newts Delight Amber		Style:	Strong american amber ale
Type:	All grain		Size:	10 gallons
Color:	46 HCU (~21 SRM)		Bitterness:	77 IBU
OG:	1.070		FG:	1.020
Alcohol:	6.4% v/v (5.0% w/w)
Water:	1 teaspoon gyspum in mash and in sparge water.
Grain:	20 lb. British pale 1 lb. Honey Malt 1 lb. British Munich 1 lb. German Vienna 1 lb. American victory 1 lb. Belgian biscuit 1 lb. Belgian CaraMunich 8 oz. Belgian Special B 5 oz. Chocolate
Mash:	70% efficiency
	Mash with 7 gal water to raise temp to 152 for 30 min. Remove 1.5 gal and boil 20 min. and add back to raise temp to 156 for 20 min. Remove 1.5 gal and boil 20 mins then add back to raise temp to 160 for 20 min. Sparge with 10 gal 180f water to get 13 gal runoff.
Boil:	90 minutes	SG 1.053	13 gallons
	Add Irish moss at 45 min.
Hops:	2 oz. Galena (13% AA, 90 min.) 2 oz. Perle (8% AA, 30 min.) 2 oz. Cascade (6% AA, 15 min.) 2 oz. Cascade (aroma) 1.5 oz. Columbus (aroma) 2 oz. Kent Goldings (aroma) 2 oz. Liberty (aroma) 1.5 oz. Saaz (aroma) 2 oz. Tettnanger (aroma)
Yeast:	Burlinggame Station brewpub yeast. Similar to Wyeast 1968.
Log:	Dry hop primary with the Cascade and Liberty for 1 week. Dry hop secondary with Tet and Goldings for 1 week. Dry hop triatary with cloumbus and sazz for 1 week and add geletian.

Recipe posted 07/22/97.