Recipe Type: All Grain
Yeast: WLP 037
Yeast Starter: 1 liter
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.014
IBU: 37 (tinseth)
Boiling Time (Minutes): 75
Color: 13SRM (morey)
Primary Fermentation (# of Days & Temp): 20 days at 65F
Additional Fermentation: D-rest at 70F after it reaches 1.020
Tasting Notes: caramel and some dried fruit notes. Very floral from dry hopping. Wonderful balance



Recipe: PNW Amber
Style: 10B-American Ale-American Amber Ale

Fermentables
US 2-Row Malt 9lb 0oz (77.8 %) In Mash/Steeped
US Munich 10L Malt 1lb 0oz (8.6 %) In Mash/Steeped
US Caramel 80L Malt 1lb 0oz (8.6 %) In Mash/Steeped
US Caramel 40L Malt 8.00 oz (4.3 %) In Mash/Steeped
US Dark Chocolate Malt 1.00 oz (0.5 %) In Mash/Steeped

Hops
US Centennial (8.7 % alpha) 1 oz Loose Pellet Hops used 60 Min From End
US Willamette (4.8 % alpha) 0.5 oz Loose Pellet Hops used 20 Min From End
US Willamette (4.8 % alpha) 0.5 oz Loose Pellet Hops used 10 Min From End
US Willamette (4.8 % alpha) 0.5 oz Loose Pellet Hops used At turn off
US Centennial (8.7 % alpha) 1 oz Loose Pellet Hops used Dry-Hopped (last week of fermentation, did mine in primary)
US Amarillo (8.6 % alpha) 1 oz Loose Pellet Hops used Dry-Hopped (last week of fermentation, did mine in primary)

Yeast: White Labs WLP037-Yorkshire Square

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion
Step: Rest at 152 degF for 60 mins

This beer is inspired by typical amber ales found around the Seattle area. Many of this region's amber ales are a little sweeter (but balanced), have a big hop aroma and use English yeast strains. The WLP037 creates a beer of pristine clarity while providing some gentle fruit notes of pear and toast. Since this is a platinum strain, you may wish to substitute Wyeast 1332 Northwest ale yeast or safale 04.