Anchor Bolt Amber Ale
Source: Randy James
Recipe added: 05/02/00
I have made this beer twice for company picnics. I have become the hero of the office thanks to this brew. It comes out very clean and refreshing. I am pretty strict with keeping my fermenter at 70°F or maybe a little less. I have not gotten any off flavors so I stick with what works! I just did a side by side comparison with Full Sail Amber Ale the other night. This version is just a little bit lighter and more floral in the hops. I would not change a thing at all on this one myself. This is an excellent tasting, easy to brew recipe. Please e-mail me if you make this and let me know what you think, I'd love to hear from you.
I came up with the name because I work at a Structural Engineering Company.
Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.056
Finishing Gravity: 1.013
Time in Boil: 60 min
Primary Fermentation: 7 Days
Secondary Fermentation: 7 Days
- 7 Lbs Light Malt Extract
- 1 Lb 55L Crystal Malt
- 1 Lb Munich Malt
- 1 Oz Whole Cascade hops (60 Min)
- 1 Oz Whole Willamette Hops (60 Min)
- .5 Oz Whole Cascade hops (35 Min)
- .5 Oz Whole Willamette Hops (35 Min)
- .5 Oz Whole Cascade hops (15 Min)
- .5 Oz Whole Willamette Hops (15 Min)
- 1 Oz Whole Cacade Hops (3 Min)
- 1 tsp Irish Moss (20 Min)
- Wyeast 1056 American Ale Yeast
Add 1.5 gallons cold water and the grains (in a bag) to your brew pot.
Bring the water to around 170°F and hold for about 20 mins. Stirring occasionaly.
Remove the grain bag. Dip the bag into the kettle a few times letting it drain each time. Discard Grains.
Add remaining water to kettle and bring to a boil.
Remove the pot from the heat (to prevent scorching) and add the extract while stirring.
Replace on heat, return to a boil, then follow hopping schedule. All times are given to the end of the boil.
Cool and pitch yeast @ 70°F.
Ferment in Primary for 7 days.
Ferment in Secondary for 7 days.
Bottle or Keg as per your normal routine.
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