Lenny's Special Amber

Source: Len Spencer
Recipe added: 08/29/97
Email: Lenspencer@aol.com
URL: http://members.aol.com/lenspencer/

This recipe was based on "Dana's Smilin' Irish Eyes Red Ale" in the Cats Meow. I had made substitutions based on what was available plus the fact that I'm not a real Cascades fan. This brew got me a silver medal in the American Ale-West Coast Amber category at the 8th annual Sunshine Challenge in Orlando. The judges' only negative comment was that it was a little robust for the style. My friends loved it, and that's good enough for me.

Specifics

Recipe type: Extract
Batch Size: 5 U.S. gal
Starting Gravity: 1.046
Finishing Gravity: 1.012
Time in Boil: 60 min.
Primary Fermentation: 4-5 days
Secondary Fermentation: 6-8 days

Ingredients:

6.6# Northwestern gold LME
1# Belgian Special B malt
1# Orange blossom honey
3 oz. Kent Goldings hops
1 tsp. Irish moss
1 pkg. Wyeast #1084 Irish Ale
3/4 cup corn sugar (only 1/3 to 1/2 cup if kegging)

Procedure:

Steep Special B in 3 quarts water 30 minutes at 155°F. Sparge with 5 quarts 170° water to brewpot. Bring to boil, then remove from heat and add LME and enough already boiling water to bring to about 3.5 gallons. Return to heat, when boiling add 1 oz. hops and boil for 60 minutes. At 45 minutes add honey, 1 oz. hops and Irish moss. At 60 minutes remove from heat and add last 1 oz. hops. Steep for about 5 minutes, then chill and rack away from hops to primary fermenter. Add water to make 5.5 gallons, aerate and pitch yeast. Rack to secondary after about 4 to 5 days or after krausen falls. When fermentation complete (about another 6-8 days) rack, prime and bottle.

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