Brew #19: Amber Ale
1 lb 40L Cara-pils Crystal Malt
3 lb Extra Light Munton’s DME
1 lb Munton’s Wheat DME
3.3 lb John Bull Amber LME
1 oz Cascade hop pellets
.5 oz Hallertau hop pellets
1 pkg Nottingham dry Ale yeast
Steeped crystal malt for 20 minutes. Removed grains and brought to boil. Added dry extract and brought back to boil. Added liquid extract. After a rolling boil added 1 oz Cascade hops. Boiled for 25 minutes and added wort chiller. Boiled another 15 minutes and added irish moss and .5 oz Hallertau hops. Boiled another 10 minutes and cooled. Added to cold water in 6 gallon glass carboy. Pitched dry yeast after taking hydrometer reading.
O.G. 1.070
F.G. 1.010
After sitting for a few weeks I tasted this and it had just a bit too much hop bitterness. If I backed off the Cascade (boil) hop by about half it would’ve been perfect. I’ll try it again after it’s aged a month, maybe it will mellow out.
sounds delightful
Comment by Brian — 6/13/2005 @ 7:49 pm