#53  Amber-Red Ale
9.5 lbs Pale 2-row malt
1 lb Crystal 40L malt
1 lb Munich malt
.5 lb Victory malt
.5 lb Crystal 120L malt
.125 lb Chocolate Malt
.75 oz Magnum hop pellets (11%AA)(60 minutes)
.5 oz Cascade leaf hops (6.8%AA)(10 minutes)
.5 oz Centennial leaf hops (10.2%AA)(10 minutes)
.5 oz Cascade hops (flameout)
.5 oz Centennial hops (flameout)
1 Whirlfloc tablet (15 minutes)
2 vials WLP-001 California Ale Yeast
- Brewed 20 October 2007.  OG 1.059 (78% efficiency)
- Fermentation stuck ~1.039. Added 1 tbsp Amylase Enzyme
25 October.  Fermentation continues as of 3 Nov.
Notes:
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- Bring to rolling boil; boil 1 hour, hopping per schedule.
- Force cool wort, top with water to 5.5 gallons, then pitch rehydrated yeast.
- Mash grains at 155F for 60 minutes (strike water: 19 qts @171F).  Sparge to 7.25 gallons.