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Old 03-07-2013, 02:59 AM   #1
Mar 2013
Santa Barbara/Vallejo, California
Posts: 26
Liked 3 Times on 3 Posts

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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