Amber Ale

by Bradrick J. Pretzer

Brewed 27 October 2004

General

Based on Abigal Adams Amber Ale created by Tod Mott
OG 1.047
FG 1.012
IBU 27.4

Grain Bill

9 lb American 2-Row Malt
7oz. Crystal 60L
1½ oz Chocolate Malt
3½ oz Melanoidin Malt
1½ oz Amber Malt
½ oz Carafa II Malt

Water Treatment

Sulfate 35 ppm
Chloride 50 ppm
Calcium 24 ppm

0.191 g/gal Gypsum
0.173 g/gal Calcium Chloride
pH = 5.1 Mash Water before dough-in

Mash Schedule

1.33 qts/lb
Single infusion mash at 154°F for 60 minutes
Sparged for 40 minutes
Collected 6.0 gal

Hop Bill

½ oz Perele 7.2%AA - 75 minutes - 13.2 IBU
0.4 oz Hallertau 3.3%AA- 25 minutes - 2.7 IBU
1.15 oz Hallertau 3.3%AA - 10 minutes - 6.2 IBU
1.15 oz Hallertau 3.3%AA - 5 minutes - 2.6 IBU
1.2 oz. Hallertau 3.%AA - 0 minutes - 2.7 IBU

Yeast

White Labs British Ale (005) from Brown Ale

Results Summary

Volume collected after boil - 5.0 gallons
O.G. 1.047
F.G. 1.012
Days in primary fermenter - 7
Days in secondary fermenter -

Notes

Irish Moss - 15 minutes
Oxygenated wort for 1 minute
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