Williams American Amber Ale Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: American amber malt extract,
3 lbs: Dry American Amber extract,
9 ounce: Crushed dark amber crystal,
Grain, steep
4 ounce: Crushed chocolate malt --,
Steep,
2 ounce: Galena Hop plugs, 60
Minutes,
1 1/2 ounce: Cascade hop plugs, 30
Minutes,
1/2 tsp: Irish moss, 30 minutes
1 ounce: Cascade hops plugs, 10
Minutes,
2 ounce: Lactose, 10 minutes
1 package: Cask Ale liquid yeast,
4 1/2 ounce: Corn sugar for priming,
Directions:
Steep the grains in separate muslin bags while the water heats to a boil in
the boiling pot. Remove & discard the grains before the start of the boil.
Boil the syrup and dry malt with 3-5 gallons of water for 1 hour, adding
the hops, Irish Moss and lactose at the specified times. Cool and place in
a sanitized container adding the swollen yeast pack to the wort at a temp
of no more than 85 degrees.
Hold at 70-80 degrees until fermentation begins, then drop to 60-70 degrees
for 12 days. After 12 days, check beer with a hydrometer to be sure the
finishing gravity has been reached or exceeded and the gravity has stopped
dropping. Once gravity check have been completed, siphon beer to a priming
tank, mix in corn sugar and bottle. Age beer for 3 weeks at 60-68 degrees
before refrigerating and drinking. Starting gravity: 1.060 Finishing
gravity: 1.022
Recipe By : Williams
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
the boiling pot. Remove & discard the grains before the start of the boil.
Boil the syrup and dry malt with 3-5 gallons of water for 1 hour, adding
the hops, Irish Moss and lactose at the specified times. Cool and place in
a sanitized container adding the swollen yeast pack to the wort at a temp
of no more than 85 degrees.
Hold at 70-80 degrees until fermentation begins, then drop to 60-70 degrees
for 12 days. After 12 days, check beer with a hydrometer to be sure the
finishing gravity has been reached or exceeded and the gravity has stopped
dropping. Once gravity check have been completed, siphon beer to a priming
tank, mix in corn sugar and bottle. Age beer for 3 weeks at 60-68 degrees
before refrigerating and drinking. Starting gravity: 1.060 Finishing
gravity: 1.022
Recipe By : Williams
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
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