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Amberosia
I made this one just in time for Christmas 2000. Ho, ho, ho!
| Brewer: | Randy Champagne | Email: | randyc@accuserve.net | |||||
| Beer: | Amberosia | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 43 IBU | |||||
| OG: | 1.051 | FG: | 1.009 | |||||
| Alcohol: | 5.4% v/v (4.3% w/w) | |||||||
| Water: | Burton's Water Salts and tap water | |||||||
| Grain: | 8 lb. Schreier 2-Row Pale 1.7 L 1 lb. Briess Caramel 40 L 8 oz. Briess Carapils 1.5 L |
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| Mash: | 73% efficiency | |||||||
| - Struck 3.5 gallons of 180° water with grist in mash tun cooler - Stirred mash & maintained avg. of 152° for 90 minutes - Lautered and sparged with 4 gallons of 180° water (~30 minutes) |
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| Boil: | 60 minutes | SG 1.042 | 6 gallons | |||||
| Irish Moss @ 45 minutes | ||||||||
| Hops: | .5 oz. Yakima Magnum Leaf (14.5% AA, 60 min.) .5 oz. Yakima Magnum Leaf (14.5% AA, 10 min.) .5 oz. Cascade Leaf (6.7% AA, 10 min.) .5 oz. Cascade Leaf (6.7% AA, 5 min.) 1 oz. Cascade Leaf (aroma) |
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| Yeast: | WyEast tube culture (No Starter necessary) #1056 - American Ale | |||||||
| Log: | Brewed on 12/3/2000 on my porch. Too cold out there damn it! - Pitched @ 78° - Fermented in glass primary @ 68° for 10 days - Racked to glass secondary @ 68° and dry hopped for 5 more days - Racked to glass tertiary @ 68° and added gelatin mix (for clarification) for 2 days - Racked to keg, carbonated and refridgerated to 45° |
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| Carbonation: | 2.6 volumes | Keg: 29.2 psi @ 68°F | ||||||
| Agitated and stored for 2 days before drinking | ||||||||
| Tasting: | Excellent! My best brew to date... by far! | |||||||
Recipe posted 12/20/00.
