Buck Horn Ale

Brewer:	Bob K		Email:	cotton042@aol.com
Beer:	Buck Horn Ale		Style:	American Amber Ale
Type:	Partial mash		Size:	5.5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	18 IBU
OG:	1.059		FG:	1.010
Alcohol:	6.3% v/v (5.0% w/w)
Water:	Our PA village gets mountain spring water. Just hard enough, minimal chlorine.
Grain:	2 lb. American crystal 10L .5 oz. Roasted barley
Mash:	70% efficiency
	10 minute rest with 90 degree water. Add 170 degree water for 60 minutes. Sparge with 170 degree water until you get 5 gallons.
Boil:	60 minutes	SG 1.054	6 gallons
	5 lb. Light malt extract 2 lb. Light dry malt extract
	Added Irish moss last 10 minutes of boil.
Hops:	.25 oz. Centennial (10.5% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 30 min.) 1 oz. Willamette (5% AA, 5 min.) .5 oz. Willamette (aroma)
Yeast:	American ale liquid yeast (easYeast #1056)
Log:	Primary ferment at 65 degrees for 4 days. Transfered to glass carboy for 3 days. Transfered to bottling bucket, added dry hops and fining (Polyclar), let stand for 3 days.
Carbonation:	When ready to bottle, added 2/3 cup priming sugar, let stand 30 minutes. Cured in bottles for 10 days.
Tasting:	If you're familiar with, and like Yuengling Lager (Pottsville PA), you'll like this.

Recipe posted 04/20/00.