Recipe Type: All Grain
Yeast: 1056
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.015
IBU: 35.8
Boiling Time (Minutes): 90
Color: 15.7 srm
Primary Fermentation (# of Days & Temp): 7 days @ 68
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 7 days @ 68
Tasting Notes: Malty with a nice balanced citrusy hop flavor.

Here is the recipe that I just won a gold medal with at the local FOAM cup competition.
FOAM Cup 2008 Results

American Amber (Milenium)
10-B American Amber Ale
Author: truckmann
Date: 3/16/2008



Size: 5.14 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 199.99 kcal per 12.0 fl oz

Original Gravity: 1.060 (1.045 - 1.060)
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Terminal Gravity: 1.015 (1.010 - 1.015)
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Color: 15.42 (10.0 - 17.0)
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Alcohol: 5.91% (4.5% - 6.0%)
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Bitterness: 35.8 (25.0 - 40.0)
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Ingredients:
1.2 tbsp 5.2 pH Stabilizer - added during mash
10.5 lb American 2-row
1 lb Crystal Malt 40°L
1 lb Belgian Munich
0.5 lb Crystal 120
0.5 oz Millenium (15.0%) - added during boil, boiled 60.0 min
0.5 oz Cascade (6.9%) - added during boil, boiled 10.0 min
0.25 oz Centennial (9.5%) - added during boil, boiled 10.0 min
0.5 oz Cascade (6.9%) - added during boil, boiled 0.0 min
0.5 oz Centennial (9.5%) - added during boil, boiled 0.0 min
1.0 ea WYeast 1056 American Ale

00:03:00 Mash In - Liquor: 3.9 gal; Strike: 168.23 °F; Target: 154.0 °F
01:03:00 Saccharification Rest - Rest: 60.0 min; Final: 148.0 °F
01:03:00 Mash Out - Heat: 0 min; Target: 148.0 °F
01:23:00 Sparge - Sparge: 4.35 gal sparge @ 170.0 °F, 6.72 gal collected, 30 min; Total Runoff: 6.87 gal

Results generated by BeerTools Pro 1.5.1