Dark Amber Ale
Source: Jason Stock
Recipe added: 03/04/00
This is a great ale...nice balance between roasted malt and hops. I love the aroma of Cascades, and the dry hopping really let's that aspect shine through. The taste is complex and balanced. The special b adds a nice caramel smoothness and the finish is nice with a hint of roasted barley.
Recipe type: Partial Mash
Batch Size: 5 gal.
Starting Gravity: 1.048
Finishing Gravity: 1.010
Time in Boil: 60 Minutes
Primary Fermentation: 1 week in plastic @ 68 F
Secondary Fermentation: 1 week in plastic @ 68 F (Dry hopped.)
- 6 lbs Cooper's Light L.M.E.
- 1 lb Munton and Fison Light DME
- 1 lb DeWolf-Cosyns Cara-Munich
- .5 lb DeWolf-Cosyns Special B 160-180 Lovibond
- .5 lb torrefied wheat
- 3 oz. DeWolf-Cosyns Roasted Barley 450-600 Lovibond
- 1 oz. Centennial Hops (10% alpha) Bittering
- 1 oz. Northern Brewer Hops (6.7% alpha) Finishing
- 1 oz. Cascade Hops (5.6% alpha) Dry
- 1 tsp Irish moss (re-hydrated in about 1 pint warm water)
- White Labs California Ale Yeast (WLP001)
Mixed grains with .5 gallon water and brought to 155 F held for one hour. Rinsed through colander with approximately 3.5 gallons 170 F water. Add malt extracts and bring to boil. Added Centennial hops and boiled for 45 minutes. Added Irish moss. Boiled 10 more minutes, added Northern Brewer hops. Boiled 5 minutes. Cooled. Pitched yeast.
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