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Old 03-07-2013, 01:59 AM   #1
DarknMalty
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Join Date: Mar 2013
Location: Santa Barbara/Vallejo
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Default Kayla's Extra Special Amber

Recipe Type: All Grain
Yeast: WLP051 V
Yeast Starter: 1200mL
Batch Size (Gallons): 5.5
Original Gravity: 13.25
Final Gravity: 6.5
IBU: 32
Boiling Time (Minutes): 60
Color: 21
Primary Fermentation (# of Days & Temp): 7 days @ 68
Additional Fermentation: 2 weeks @ 11 psi
Secondary Fermentation (# of Days & Temp): 7 days @ 65
Tasting Notes: Rich caramel with mild citrusy hop aroma, slightly bitter earthy finish.

She never liked beer before we met, after some time I figured out she would tolerate an amber or the occasional IPA. I went to work brewing until I found something she liked to drink on a regular basis. This is the result:

59% pale 2 row
21% crystal 80
8% Munich
8% Maris otter
2% special roast
1% pale chocolate

I mash in @ 153 for an hour, mash out at 168 for five minutes, and batch sparge at the same temp.

2oz whole willamette (in a bag) @ 60 minutes
1oz whole cascade (in a bag) @ 30 minutes
1oz whole cascade (no bag) @ 05 minutes

It does well with more time in the keg to cold condition and clear up, I normally go for a couple weeks. Pours a deep reddish (nearly brown) with a medium off white head. I call it an amber because when she describes her favorite things about beer, she describes an American Brown, but will only purchase beers labeled "amber."

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