Toddius Adams

If you like Sam Adams Boston Lager, you will LOVE Toddius Adams. Identical in color, but a little sweeter in taste due to the extra pound of DME. I could sell and distribute this beer (because it's that good), but I don't think The Boston Beer Company would appreciate that.
PLEASE NOTE:
***It is very important to use Muton & Fison Premium Kit for this Brew***
I understand it is difficult to find, but it gives the beer a distinctive taste.

Brewer:	Todd Coleman		Email:	toddcee@aol.com
Beer:	Toddius Adams		Style:	American Amber Ale
Type:	Extract		Size:	5 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	3 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Clean water...Irish Moss.
Boil:	60 minutes	SG 1.257	1 gallons
	3.3 lb. Amber malt extract (M&F Premium Kit) 3 lb. Amber dry malt extract
	Add DME and Malt Extract into pot. Add one gallon of HOT water and bring to boil. (Obviously you stir) Once you reach a boil add Hallertauer hops...at 10 minutes add Tettnang hops. In the meantime have four gallons of clean cold water in your fermenter. Five minutes left of boil add Irish Moss for clarity. At end of boil add wert to cold water. When temperature gets down to 80° pitch yeast and let her go!
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	I have brewed this awsome beer three times. The first time I used White Labs American Ale liquid yeast. The second a M&F dry yeast, and the third a starter. I had the most success with the White Labs yeast. It's easier and does give a little more ummmphhh.
Log:	I fermented at around 75 degrees for a week, transfered to second for another week.
Carbonation:	3/4 corn sugar. I have been kegging this beer. The first time I rushed it and tapped it way too early and there was hardly any alcohol content. After that mistake I learned to be patient and keep keg at room temperature for two weeks before tapping. There was definately AC then!
Tasting:	Seriously, this beer is awsome. I like Sammys, but I would want a Toddius before SA any time. Let me know what you think!

Recipe posted 04/20/00.