Brad's Amber

Type: Extract

Date: 7/7/2005

Batch Size: 5.00 gal

Brewer: Brad Nixon

Boil Size: 4.08 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (5 Gallon)

Taste Rating(out of 50): 40.0

Brewhouse Efficiency: -

Taste Notes: Good, well rounded taste.

Ingredients

Amount Item Type % or IBU

0.75 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 8.33 %

0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.78 %

8.00 lb Pale Liquid Extract (8.0 SRM) Extract 88.89 %

1.00 oz Galena [12.00 %] (60 min) Hops 33.0 IBU

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

0.50 oz Santiam [6.90 %] (15 min) Hops 4.7 IBU

0.25 oz Liberty [5.20 %] (15 min) Hops 1.8 IBU

0.50 oz Liberty [5.20 %] (1 min) (Aroma Hop-Steep) Hops -

1 Pkgs California Ale (White Labs #WLP001) [Starter 35 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.058 SG

Measured Original Gravity: 1.056 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.91 %

Actual Alcohol by Vol: 6.00 %

Bitterness: 39.4 IBU

Calories: 248 cal/pint

Est Color: 14.0 SRM

Color:

Color

Mash Profile

Mash Name: None

Total Grain Weight: 10.00 lb

Sparge Water: -

Grain Temperature: -

Sparge Temperature: -

TunTemperature: -

Adjust Temp for Equipment: FALSE

Mash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 10.2 PSI

Carbonation Used: My Carbonation Profile

Keg/Bottling Temperature: 38.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Moved into chest freezer at 35 degrees to crash cool for two days after secondary fermentation was over.

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