Amber Ale

 

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  

Brewing Notes:

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.

Results:

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.