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amber Ale 4
Fourth try = adjusting the water for mash and will pasturize the hops for dry hopping in secondary - and it is winter in Houston, so will ferment the first two days at 70 (house temp) then outside at 65-35
| Brewer: | Mitch Peterson | Email: | - | |||||
| Beer: | amber Ale 4 | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 4.5 gallons | |||||
| Color: |
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Bitterness: | 37 IBU | |||||
| OG: | 1.056 | FG: | 1.010 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Grain: | 10 lb. American 2-row 1 lb. Belgian CaraVienne 4 oz. Belgian Special B 8 oz. British crystal 50-60L 1 oz. Belgian chocolate |
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| Mash: | 59% efficiency | |||||||
| Start with 13.25 quarts at 158 mash for 1.5 hours, sparge with 170 water to get 7 gallons | ||||||||
| Boil: | 75 minutes | SG 1.039 | 6.5 gallons | |||||
| used Irish moss that hap been hydrated - last 15 minutes | ||||||||
| Hops: | 1 oz. Northern Brewer (7.3% AA, 45 min.) 0.5 oz. Cascade (5.4% AA, 15 min.) 0.5 oz. Cascade (aroma) 0.5 oz. Mt. Hood (aroma) 0.5 oz. Northern Brewer (aroma) |
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| Yeast: | used EAst Coast Ale WLP-005 | |||||||
| Log: | brew 1/10- racked 1/13 Bottled 1/24 OG-1.050 FG -1.010 - dry hooped w/ 1/2 oz Mt Hood in boiling water Brown but not as brown as color key shows very clear at bottling- sweet and hopppy, not terribly |
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| Carbonation: | 3/4 C brown sugar with ! 1 1/2 cuppp water - boiled and cooled | |||||||
Recipe posted 01/24/04.
