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Old 12-31-2007, 03:48 AM   #1
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Join Date: Dec 2007
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Default Hopped Up Amber Ale

Recipe Type: Partial Mash
Yeast: Wyeast American Ale Liquid
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: Forgot to check
Final Gravity: 1.038
Boiling Time (Minutes): 55
Color: Hazy Amber
Primary Fermentation (# of Days & Temp): 7 @ 65-75 Fahrenheit
Secondary Fermentation (# of Days & Temp): none

1 lb 40L Grains
1 lb Munich Grains
1 lb Carapils Grains
3 lbs Muntons Amber DME
2 lbs Muntons Light DME
1 oz Yakima Magnum Hops
1 oz Amarillo Hops
.33 oz Yakima Magnum Hops
Wyeast American Ale Yeast

Add 2 gallons of water to your pot.

Steep 40L, Munich and Carapils grains for 20 minutes at 140 - 160 degrees Fahrenheit.

Remove steeping bag and bring wort to a boil.

Add DME stirring well.

Add 2/3 oz Yakima Hops after 10 minutes.

Add 1 oz Amarillo Hops after 25 minutes.

Add remaining Yakima hops after 50 minutes.

Bring wort to 70 degrees Fahrenheit and transfer to the fermenter. Add the yeast and seal.

Let it ferment for a week. I bottled mine after and it came out a very hazy amber color.
Fermenter 1:
Fermenter 2:

Bottled: Irish Red
Bottled: Le Stout
Bottled: Edwort's Pale Ale
Bottled: Dark Chocolate Porter
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