Amber Ale

Classification: amber ale, pale ale, all-grain

Source: Rick Gontarek (GONTAREK@FCRFV1.NCIFCRF.GOV), HBD #1654, 2/10/95

Ingredients:

10 lbs american 2-row pale malt
1 lb Vienna Malt
1/2 lb Cara-pils malt
1 lb light Crystal malt
1/2 lb crystal malt (60L)
1/2 cup chocolate malt
1 ounce Cascade hops (boil)
1/2 ounce Fuggles hops (flavor)
1/2 ounce Cascade hops (finishing)
1000 ml Yeast starter- Wyeast Chico Ale

Procedure:

Mash grains in 4.3 gallons of water at 75 degC, to bring temp to 67 degC. Hols at 64-67degC for 1 hour and 20 minutes. Sparge with 4 gallons of 77 degC water. (Mash pH was between 5.0 and 5.5). Collect wort, boil for one hour etc etc. Chill with wort chiller. Pour into fermenter, allowing pelletized hops and cold break to settle for a few hours. Rack wort to another clean fermenter. Aerate, pitch yeast.

Amber Ale

Ingredients:

Procedure:

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