Anchor Bolt Amber Ale

Source: Randy James
Recipe added: 05/02/00
Email: randy10@earthlink.net

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.

Specifics

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

Ingredients:

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

Procedure:

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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