Sunday, May 9, 2010

Amber Ale, May 9 2010

During our November brewing party, we made an Amber Ale using extract.  It wasn't exactly what I was looking for so here's an all grain approach.  The hydrometer sample tasted awesome so I have a good feeling this will be in the ballpark of what I was shooting for.

Amber Ale, May 9 2010
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

4 lbs. American 2-Row
3 lbs. Maris Otter Pale
3 lbs. Vienna
1 lb. Munich
0.75 lb. Crystal 20
0.5 lb. Victory
0.5 lb. Caravienne
Single Infusion Mash 150-152°F

1 oz. Homegrown Centennial for 60 min.
1 oz. Amarillo for 20 min.
1 Whirlfloc tab 20 min.
0.75 oz. Cascade for 5 min.
0.2 oz. Willamette for 1 min.

White Labs WLP001 California Ale Yeast (vial to starter), thanks Kara!
Ambient ferment temperatures have been at a constant 66°F thanks to hardwood floors and old plaster walls.

OG: 1.062 @ 70°F
FG: 1.010
ABV: 6.9%

Update 5/19: The krausen finally fell.  Its been totally active for over two weeks now.  Insanely long primary ferment for WLP001.

Kegged on 6/1.

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