Recipe Date: January 2012
Type: Extract - AHS American Amber Ale (10B) - # 01855
Specialty Grains: 8 oz. Crystal 90L Malt, 8 oz. Crystal 10L Malt, 8 oz. 2-Row Malt
Extract: 5 lb. Munich Extract, 2 lb. Extra Pale Extract
60 Minute Hops: 1 oz Galena
15 Minute Hops: .5 oz Amarillo
5 Minute Hops: .5 oz Amarillo
Yeast: White Labs - California Ale V 051
OG/FG: 1.053 / 1.015
This amber ale was the very first beer that I brewed. I followed the brewing process above with very few exceptions. I didn't check the original gravity, but did check the final gravity. It was as expected (1.013). I boiled the wort outside on a propane burner. It seemed to take quite a while for the wort to boil. I attributed that to the outside air temperature (48 degrees), but this was the first time I had used the propane burner, so didn't know for sure whether it was the outside temperature, or the normal operation of the propane burner. I mistakenly added 1/4 more gallons of water than the recipe said to do, making a total of 5.5 gallons of wort. This didn't negatively affect the beer.
I fermented the beer for 7 days in the primary fermenter and another 7 days in the carboy. I kegged the beer @ 10 psi and let the beer rest in the keg for a week at room temperature before chilling it to drinking temperature. I raised the C02 pressure to 30 psi when I moved it to the refrigerator.
This beer is an excellent amber ale, and one of my favorite beer styles. The recipe stated that this beer is similar to Fat Tire, but I found it to be much more like Shiner's new Wild Hare pale ale.