Mudder's Milk (American Amber Ale) 
Extract Recipe
Submitted By: skerns (Shared)
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| Brewer: Scott Kerns | |
| Batch Size: 5.00 gal | Style: American Amber Ale (10B) |
| Boil Size: 3.54 gal | Style Guide: BJCP 2008 |
| Color: 13.1 SRM | Equipment: My Equipment |
| Bitterness: 34.0 IBUs | Boil Time: 50 min |
| Est OG: 1.053 (13.2° P) | |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
1 |
| 4.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2 |
| 4.00 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
3 |
| 4.00 oz |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
4 |
| 2.56 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 8.00 oz |
DME Golden Light (Briess) (4.0 SRM) |
Dry Extract |
6 |
| 6 lbs |
Pilsner Liquid Extract (3.5 SRM) |
Extract |
7 |
| 8.00 oz |
Brown Sugar, Dark (50.0 SRM) |
Sugar |
8 |
| 1.00 oz |
Northern Brewer [9.9%] - Boil 50 min |
Hops |
9 |
| 0.25 oz |
Cascade [7.7%] - Boil 30 min |
Hops |
10 |
| 0.50 oz |
Willamette [5.5%] - Boil 15 min |
Hops |
11 |
| 0.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
12 |
| 2.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
13 |
Taste Notes
Smooth malt backbone with balanced bitterness and a slightly sweet finish.Notes
Heat 3.5 gallons of water
Steep grains for 20 minutes, or until temperature reaches 170°
Add DME and liquid extract and bring to a boil.
Add hops per schedule and Irish Moss at 10 minutes.
The #1056 I had on hand was a bit old, but I made a 1L starter anyway (as usual). It didn't seem to be doing much, so I went to the LHBS and picked up a fresh one and pitched it into the same starter.
Within 4 hours there was rapid bubbling in the airlock.
The next morning it had blown the airlock and bung out of the carboy and fountained up on to the lid of my chest freezer. Luckily not much overflow! I fitted it with a blowoff . Activity remained contstant and very rapid for 3-4 more days.
I racked to secondary after a week, and bottled with 5 oz. of priming sugar after 2 more weeks.
The beer tasted smooth and balanced before bottling and was crytsal clear, with a nice copper hue.
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