Armstrong Amber

This is a beer brewed for the masses. This medium bodied amber ale is great with pizza, nuts and just about anything spicy. It is light amber in color with a nuttiness that makes malt lovers go mad. The hops just balance the malt character.

Brewer:	Young Buck Brewing		Email:	ybbcales@hotmail.com
Beer:	Armstrong Amber		Style:	American Amber Ale
Type:	All grain		Size:	5 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	18 IBU
OG:	1.056		FG:	1.012
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Boost calcium and chlorine levels
Grain:	7 lb. American 2-row .5 lb. American Munich 4 oz. American victory .5 lb. Belgian biscuit .5 lb. American crystal 20L .5 lb. American crystal 40L .5 lb. Dextrine malt (Cara-Pils)
Mash:	80% efficiency
	Mashed at 150F in 2 1/2 gallons. Rested for 1 hour 10 minutes.
Boil:	80 minutes	SG 1.047	6 gallons
	Irish moss for 20 minute boil
Hops:	1 oz. Willamette (5% AA, 60 min.) 1.5 oz. Willamette (aroma)
Yeast:	Fermented with White Labs Australian Ale yeast.
Log:	Fermented for 4 days at just below 65F. Racked to secondary and gelatin finings added. Condition additional 5 days at 65F.
Carbonation:	Bottle primed with 2/3 cup corn sugar and allowed to condition for 3 weeks at 65F.
Tasting:	Light carbonation with thin head. Initial aroma is malt with some subtle Willamette notes to balance. Great palate of toasted bread maltiness. I enjoyed this more than any amber I have ever brewed. Give it a try you'll see why!! Michael Uhrich

Recipe posted 04/07/01.