Nail the amber ale!

Batch Size: 5.81 gal	Style: American Amber Ale (6B)
Boil Size: 8.45 gal	Style Guide: BJCP 1999
Color: 14.8 SRM	Equipment: My setup piravlos fixed
Bitterness: 39.0 IBUs	Boil Time: 70 min
Est OG: 1.060 (14.8° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Two Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
13.00 oz	Munich Malt (9.0 SRM)	Grain	1
13.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	2
6.56 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	3
2.12 oz	Chocolate Malt (350.0 SRM)	Grain	4
6.56 oz	Victory Malt (25.0 SRM)	Grain	5
10 lbs 0.38 oz	Pale Malt (2 Row) UK (3.0 SRM)	Grain	6
0.39 oz	Columbus (Tomahawk) [17.0%] - Boil 45 min	Hops	7
0.85 oz	Centennial [9.0%] - Boil 10 min	Hops	8
0.85 oz	Simcoe [11.0%] - Boil 10 min	Hops	9
1.00 tsp	Irish Moss (Boil 10 min)	Misc	10
1.13 oz	Simcoe [11.0%] - Boil 0 min	Hops	11
1.13 oz	Centennial [9.0%] - Boil 0 min	Hops	12
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	13
1.52 oz	Simcoe [11.0%] - Dry Hop 7 days	Hops	14
1.52 oz	Centennial [9.0%] - Dry Hop 7 days	Hops	15

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