St. Hoprick's III

Brewer:	Carl Hansen		Email:	cjhans@comcast.net
Beer:	St. Hoprick's III		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	58 HCU (~24 SRM)		Bitterness:	70 IBU
OG:	1.059		FG:	1.010
Alcohol:	6.3% v/v (5.0% w/w)
Water:	Using straight tap water
Grain:	4 oz. American crystal 120L 4 oz. Roasted barley 4 oz. Belgian Special B 4 oz. American crystal 20L
Steep:	Grains go in a hop bag. Toss them in the water, light the burner, bring to a boil then remove bag squeezing out all the liquid. Also adding the first hop addition with the grains, right when the burner is lit and leave in for the entire boil, but don't start timing until grains are removed.
Boil:	40 minutes	SG 1.118	2.5 gallons
	3.3 lb. Light malt extract 4 lb. Amber malt extract 1.5 lb. Cane sugar
	A little Irish Moss added with the final hop addition to guarantee a nice clear beer.
Hops:	1.5 oz. Zues (16.4% AA, 45 min.) .5 oz. Zues (16.4% AA, 25 min.) .5 oz. Centennial (10.8% AA, 25 min.) .5 oz. Chinook (13.9% AA, 25 min.) .5 oz. Centennial (10.8% AA, 10 min.) .5 oz. Chinook (13.9% AA, 10 min.)
Yeast:	Third year for this beer. Kind of a red IPA? Slight change to the hop bill, and I'm using a dry American yeast (US-05) this time around. It ferments down to a nice low temp and is easy to use...just toss into the wort once it's cooled.
Log:	Approx one week in primary, one week in secondary, then keg/force carb and enjoy.
Carbonation:	2.2 volumes	Honey: 3.93 oz. for 5 gallons @ 65°F

Recipe posted 02/28/12.