Second Batch - Jurassic Amber Ale

Ok...Like I had promised before, I am posting the recipe for the second batch. Jurassic Amber Ale will be the new name (why I picked that name, I'll never know). Anyway, I am looking for a lighter color, a little more hoppy taste but maintain that full malt flavor. We shall see.

Schedule boil is set for the weekend of August 2-3, 2008.

Here it is:

Jurassic Amber Ale
(Extract/Roasted Grain) 5 US gal

Brewing Method: Extract/Roasted Grain
Yeast: WYEAST 1092 English Ale Yeast
Yeast Starter: None
Batch Size: 5 US gal
Original Gravity: 1.062
Final Gravity: 1.020
Alcohol Content: ~ 7%
Total Grains: 1
Color: Amber
Extract Efficiency: %
Hop IBU's: 40
Boiling Time: 60 Minutes Total
Primary Fermentation (blow-by): 3 days @ 68 deg
Secondary Fermentation (to 1.020): 1-2 days @ 68 deg
Bottle Fermentation: 2/3 cup sugar for bottle fermentation

Grain Bill:
7# (1 Bucket) Light Amber Liquid Malt Extract (LME)
2# Roasted and Crushed Light Crystal Malt

Hop Bill:
1 oz. Cascade Hops (bittering)
1 oz. Willamette Hops (flavor)
1 oz. Willamette Hops (aroma)
1 Whrlfloc Tablet (Irish Moss)

Mash Schedule:
Crush grains, place in the muslin grain bag, place the bag into the brew pot to 170F.
Add the LME at beginning of boil.
Add Bittering hops at beginning of re-boil
At 30 min, add flavoring hops
At 45 min, add Whrlfloc Tablet
At 60 min, remove from heat, add aroma hops, cover, set 10 min.
Fast cool down to 100 degrees

Brewers Notes:
Procedure:
Begin by soaking the LME in a bowl or pot of warm water to make it easier to pour.

Fill your brew pot (preferably a 20-32qt. stainless stock pot) with two gallons of cold water.

Place the crushed grains in the muslin grain bag and secure with a knot at the top. Place the bag into the brew pot and begin heating the water. When the water reaches a temperature of 170F remove the bag and discard. Continue heating the water until it reaches a boil. When the water is boiling, remove the pot from the heat and slowly add the LME stirring constantly to avoid scorching. When thoroughly mixed return the brew pot to the heat and return to a boil. BEWARE OF THE BOILOVER! When the mixture first boils it may produce a heavy foam. Watch for the foam to rise, and when it does, turn off the flame until the foam subsides (if using an electric stove, it may be necessary to lift the brew pot off of the burner). After the foam has risen once, it will generally lessen, and it’s safe to return to a steady boil without foaming over. However, sometimes foaming may occur again. If so, simply repeat this procedure until foaming finally stops. After you have achieved a steady boil, add the bittering hops and continue boiling. At the 30 minutes boiling point, add the flavor hops. At the 45 minute boiling point, add the Whirfloc Tablet (Irish Moss). At the 60 minute boiling point, remove the brew pot from the heat, add the aroma hops, and cover for 10 min.

While the wort is cooling, fill your sanitized fermenter with 3 gallons of cold water.

When the wort has cooled to under 100F, add it to the cold water in the fermenter (splashing is ok and even recommended to aerate the wort at this stage). Try to leave as much of the sediment on the bottom of the brew pot as you can (siphon if possible). Take the temperature of the wort in your fermenter. It should be below 75F. Remove a sample to measure the Original Gravity with your hydrometer (do not return the sample to the fermenter when finished). Then add the yeast and seal your fermenter with an airlock (bucket) or blow-off hose (carboy) and place in a spot where the temperature stays between 65F and 70F. Within the next 24 hours fermentation should start.

After 3 days the fermentation should subside. Take another hydrometer reading. At the hydrometer reading of 1.020, it is time to bottle and finish the fermentation in the bottle. Make sure your bottles and caps are sanitized before adding the beer. Let beer set for the next 2 - 3 weeks at room temperature before refrigerating. Beer should be good to go 2 weeks after refrigeration.