PNW Amber Ale

Type: Extract

Date: 6/25/2003

Batch Size: 10.00 gal

Brewer: Rob Dryman

Boil Size: 13.70 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brick House Brewery

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: -

Taste Notes: A great American amber Ale that is similar to the great microbrew found in the pacific northwest.

Ingredients

Amount Item Type % or IBU

16.00 lb Pale Liquid Extract (8.0 SRM) Extract 91.17 %

1.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.12 %

0.15 lb Peat Smoked Malt (2.8 SRM) Grain 0.85 %

0.15 lb Roasted Barley (300.0 SRM) Grain 0.85 %

1.00 oz Northern Brewer [8.50 %] (60 min) Hops 15.7 IBU

0.50 oz Cascade [5.50 %] (60 min) Hops 4.6 IBU

0.50 oz Northern Brewer [8.50 %] (15 min) Hops 3.9 IBU

0.50 oz Cascade [5.50 %] (15 min) Hops 2.3 IBU

0.50 oz Northern Brewer [8.50 %] (5 min) Hops 1.6 IBU

0.50 oz Cascade [5.50 %] (5 min) Hops 0.9 IBU

1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale

Beer Profile

Est Original Gravity: 1.058 SG

Measured Original Gravity: 1.010 SG

Est Final Gravity: 1.016 SG

Measured Final Gravity: 1.005 SG

Estimated Alcohol by Vol: 5.55 %

Actual Alcohol by Vol: 0.65 %

Bitterness: 28.0 IBU

Calories: 43 cal/pint

Est Color: 12.6 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: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 7.6 oz

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Seep the grains in 4 gallons of 150F water for 15 minutes. Return to boil and add the extract, boil according to schedule. If doing a full boil use only 2/3 of the listed hop amounts to account for better utilization.

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