Amber Ale

Source: Bob Plewnarz
Recipe added: 10/17/98
Email: heypiper@aol.com

Serving temperature should be 50-55F. Combination of honey malt and brown malt adds a sweet richness and malty aroma to the beer. Wyeast 1272 leaves a slight fuitiness. Substantial body and excellent head retention. Good balance between malt and hops. Not overy bitter.

Specifics

Recipe type: All Grain
Batch Size: 6 gallons
Starting Gravity: 1.060
Finishing Gravity: 1.016
Time in Boil: 60 min.
Primary Fermentation: 7 days @ 68F
Secondary Fermentation: 14 days @ 68F
Additional Fermentation: 7 days @ 40F

Ingredients:

10 lb. Gambrinus 2 row Malt
1 lb. Gambrinus Honey Malt (25L*L)
1 lb. Brown Malt
1 lb. Wheat Malt
1.5 oz. Norther Brewer pellets 6.7 alpha, 60 min.
1 oz. English Fuggle leaves 5.5 alpha, 10 min.
0.5 oz. East Kent Golding leaves 5.5 alpha, end of boil
1 liter Wyeast 1272 American Ale starter
1/2 tsp. Irish Moss 30 min. boil
1/2 oz. Brewer's silica gel in secondary fermenter
Hard water

Procedure:

Mash in with 13 qts brewing water @ 130F(pH 6.8). Stabilize temp @ 122F, hold 20 min. Direct heat to 156-158F, hold 60 min. to saccharify. Direct heat to 170F, hold 20 min. Sparge with 5 gallons brewing water @ 170F. Collect 7 gallons wort and boil 60 min. with hop and irish moss additions noted above. Force cool to <70F, aerate wort and pitch starter. Yield to primary fermenter 5.75 gal. Mix 0.5 oz. brewer's silica gel in 5 oz ruh beer in secondary to clarify. Carbonate in 5 gal. keg @ 28 psi @ 40F.

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