Blackwater Malty Ale #4 / 1

This was my attempt at an ale that is much more malty, and less hoppy. I love the malty flavor.

Brewer:	Ed Crowling		Email:	ecrowling@cox.net
Beer:	Blackwater Malty Ale #4 / 1		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5.5 gallons
Color:	36 HCU (~17 SRM)		Bitterness:	2 IBU
OG:	1.055		FG:	1.016
Alcohol:	5.0% v/v (3.9% w/w)
Water:	Plain hard, unsoftened well water, right from the pump, 130 ft down.
Grain:	1 lb. American crystal 40L 1 lb. American crystal 60L
Steep:	Crystal grain was steeped in 1.5 gallon of water @ 158 degrees for 1 hour. Aggitate periodically.
Boil:	60 minutes	SG 1.200	1.5 gallons
	7 lb. Amber malt extract .375 lb. Corn sugar
	Add extract to steep liquid, and bring to a boil, stiring constantly. Boil 30 minutes. Add corn sugar and stir. Add hops and boil for 30 minutes.
Hops:	.5 oz. Fuggles (4.75% AA, 30 min.) .25 oz. Liberty (4% AA, 15 min.)
Yeast:	Pitched WLP 005 British Ale liquid @ ~ 75 degrees wort.
Log:	Fermentation for this started slow. Fermented and cleared for 14 days at ~ 72 - 74 degrees. Read 3 consecutive SG readings at end of first 7 days.
Carbonation:	2.56 volumes. Primed in the bottle using corn sugar at a rate of 1 tsp. per 16 oz and 2 tsp per liter. Condition in bottle for 20 days. Was slow to carbonate as was slow to ferment, but well worth the wait.
Tasting:	This has hit my taste requirements almost on the head. Great malty flavor, with very light bitterness. Clarity, aroma, color and carbonation are all excellent.

Recipe posted 11/17/02.