Amber Ale #2:
A straightforward malty, balanced Red Ale
8lbs Light Malt Extract
1.25 lbs Crystal 120L Malt
8 oz Munich Malt
2 oz Columbus or (2nd option) 2oz Centennial Hops Total:
1 oz @ 60 minutes
1 oz @ 1 minute
2 tsp gypsum and 1 tsp Irish Moss package, added at beginning of boil
Liquid yeast options: 1st choice Wyeast 1028 London Ale; 2nd choice Wyeast 1056 British Ale Yeast or Dry yeast options: Nottingham or Danstar Dry-97
3/4-cup dextrose for bottle priming on bottling day
Starting Gravity:1.059-1.060 ABV: 5.8-6.1% SRM: 34-36 IBU: 33-36
AMBER #2.doc (40.00 kb)